The Milanese-style veal cutlet is a world-renowned second course from the Lombardy tradition. The classic recipe uses veal meat, rib or loin with bone, slightly pounded and strictly cooked in butter. There is also the Viennese version without the bone and thinner or the elephant ear version, with the bone but much larger, about twice the size. I used clarified butter, perfect for frying because it has a high smoke point (482°F), without water, and therefore does not burn. It is also perfect for those who are lactose intolerant. Serve with French fries or any side dish you prefer.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 1 Person
- Cooking methods: Frying
- Cuisine: Regional Italian
- Region: Lombardy
- Seasonality: All seasons
Ingredients
- 8.5 oz veal chop (rib, with bone)
- 1 egg
- 1 wedge lemon
- as needed breadcrumbs
- as needed clarified butter
- as needed coarse salt
- as needed black pepper
Tools
- Food scale
- 2 Plates
- Bowl
- Frying pan
- Knife
- Tongs
- Fork
- Meat tenderizer
- Cutting board
- Paper towels
Steps
To prepare the Milanese-style veal cutlet…
Take the veal chop, without removing the bone, place it on the cutting board, and pound it with the meat tenderizer to make it soft and thin.
In a bowl, crack the egg, beat it with the fork, immerse the veal chop, and coat it with breadcrumbs on a flat plate (better if sifted to obtain an even breading).
Repeat the step, dipping the veal chop in the egg again and then in the breadcrumbs for a double breading. Then, using the back of the knife, create diamond shapes on the breaded surface to seal it.
Now, melt the clarified butter in a pan. Once it is completely melted, place the breaded veal chop in the pan and cook it on high flame for about 2 minutes per side, turning with tongs until completely golden brown.
After the cooking time, remove it from the heat, place it on a flat plate with paper towels to absorb the excess oil on both sides.
Serve it hot with a pinch of coarse salt and a sprinkle of black pepper. If desired, squeeze a wedge of lemon over the surface.
