Milanese Veal Cutlet: An Italian Delight

 For all the aficionados of Italian cuisine, we introduce to you a classic that has won over hearts and taste buds far beyond the rolling hills of Lombardy. We're talking about the renowned Milanese veal cutlet, a gem of Milan's culinary tradition. And for those who love a twist, there's the unmistakable "elephant's ear", a thicker version, but irresistibly tasty and crunchy.

Ingredients:

4 veal loin chops (about 3 cm thick)

450 g of clarified butter

2 eggs

200 g of bread crumbs

Maldon salt

The Milanese veal cutlet is a true icon of Milanese dining. It's crucial to choose the right cut of veal, preferably with bone. The secret to achieving the desired crispiness is frying it in clarified butter, allowing for high-temperature cooking.

Procedure:

Start by preparing the veal chops, removing any visible fat and connective tissues. Make 2-3 small cuts along the edges to prevent the meat from curling during cooking. Gently tenderize the veal. In a separate bowl, break the eggs and whisk them with a fork. Dip the meat slices into the egg, holding them by the bone.

Coat the chops in breadcrumbs, ensuring it sticks well on both sides. Avoid breading the bone. Press lightly with the back of a kitchen knife, creating a grid pattern; this helps the breadcrumbs adhere well to the meat, preventing air bubbles during frying.

Fry the chops in the hot clarified butter. Keep the heat high and cook the cutlets for 2-3 minutes on each side. During cooking, spoon some butter over the bone too. Once the cutlets are golden brown, place them on a rack or on a paper towel, then sprinkle with a pinch of Maldon salt.

Your Milanese veal cutlets are ready! Serve them with a fresh salad or roasted potatoes.

Enjoy your meal!

Orecchiette with Broccoli Rabe

Orecchiette with Broccoli Rabe. This classic dish from Puglia is loved and enjoyed not just in its place of origin. The secret to a successful dish lies in choosing authentic ingredients: genuine Puglian orecchiette, preferably coarse-textured, and fresh, crunchy broccoli rabe.

Instructions for the recipe of orecchiette with broccoli rabe

Select the tenderest and greenest parts of the broccoli rabe, removing the more fibrous parts. After washing them under running water, set them aside in a container.

For the seasoning: In a large pan, heat some extra virgin olive oil. Add a couple of garlic cloves and some chili pepper. Sauté without burning the garlic, then remove from heat.

If you like a marine touch, add some minced anchovies to the seasoning.

Bring a large pot of water to a boil and add the orecchiette. If you're using fresh pasta, cook it for just a few minutes; if it's dry pasta, cook for about 10-12 minutes.

For fresh pasta, add the broccoli rabe directly to the water with the pasta and let them cook together. For dried pasta, add the broccoli rabe about five minutes before the pasta is done.

Drain the orecchiette and broccoli rabe, and transfer them to the pan with the seasoning. Stir gently.

Cook on high heat to evaporate any excess water. Once the orecchiette are well-seasoned, they are ready to be served hot!

Variant with sausage:

If you want to enrich the dish further, you can add sausage. In this version, skip the anchovies. Instead, in the pan with the oil and garlic, add two skinless, crumbled sausages and cook on medium heat. Deglaze with a bit of wine, and once it has evaporated, add the broccoli rabe. Adjust salt to taste and simmer until the vegetables are tender. Finally, add the cooked orecchiette, stir well, and serve hot.