Veal Milanese (Cotoletta alla Milanese)
When it comes to Italian cuisine, few dishes can evoke the same level of nostalgia and…
Equipment
- Cutting Board
- Sharp Knife
- meat tenderizer
- shallow plates
- Large Skillet
- Tongs
- Paper Towels
Ingredients
Ingredients
- 4 veal chops 1.5 inch /2 cm thick
- 2 large eggs
- 1 cupbreadcrumbs
- 7 ozclarified butter or ghee, or butter + 2 tablespoons peanut oil
- sea salt and freshly-cracked black pepper to taste
- 1 lemon cut into wedges
Instructions
Instructions
- Trim each veal chop: use a very sharp knife to remove excess fat from the edges without detaching the meat from the bone; scrape any loose tissue or sinew from the bone so the chop lies flat.
- Place one chop on a cutting board and, using a meat tenderizer, gently pound the meat to an even thickness across the surface; repeat with all 4 chops.
- Prepare the breading station: in a shallow plate whisk the 2 large eggs until uniform; put the 1 cup breadcrumbs in a separate shallow plate.
- Working with one chop at a time, dip the veal into the whisked eggs, coating both sides and the edges; let any excess egg drip off.
- Transfer the egg-coated chop to the breadcrumbs and press the crumbs onto both sides and the edges so the surface is evenly covered; if any bare spots remain, repeat dipping in egg then breadcrumbs.
- If desired, use the back of a knife to lightly mark a shallow diamond pattern on the breaded surface (do this gently so you do not tear the breading or detach the meat from the bone).
- Heat a large skillet over medium-low and add 7 oz clarified butter (or ghee, or butter plus 2 tablespoons peanut oil). Warm until the fat is hot and shimmering but not smoking.
- Add the cutlets to the pan in a single layer (cook in batches if they do not fit without crowding). Cook the first side until golden brown, about 4–5 minutes.
- Flip each cutlet, reduce the heat to low, and continue to cook the second side until golden brown, about 5 more minutes, adjusting time as needed so the veal is cooked through and both sides are evenly browned.
- Transfer the cooked cutlets to a plate lined with paper towels to absorb excess fat.
- Move the cutlets to a serving plate, season with sea salt and freshly cracked black pepper to taste, and serve immediately with the lemon wedges.
Notes
The realMilanese cutletalways has the bone, remember not to remove it.
Pound the veal chopsbetween two sheets of baking paper or even in a freezer bag, this will prevent the meat from sticking to the cutting board.
Before breading, allow the meat to sit atroom temperature for 20 minutes.
The meat should never be salted before cooking, because salt releases liquids.Always salt right before serving,preferably with sea salt flakes.
Pat the meat dry with kitchen paper, so that the breading sticks better to the meat.
Whisk the eggs very wellbefore proceeding with the breading.
Although you can bread the veal just once,for extra crispy cutlets, I recommend making adouble breading, this means to dip the cutlets again in the egg mixture, then in the breadcrumbs.
Clarified butteris used because it has a higher smoking point. If you want to useregular butter, add a drizzle of peanut oil, it should prevent it from browning too much.
While cooking the cutlet,spoon a small amount of butter over the topto ensure even cooking.
Pound the veal chopsbetween two sheets of baking paper or even in a freezer bag, this will prevent the meat from sticking to the cutting board.
Before breading, allow the meat to sit atroom temperature for 20 minutes.
The meat should never be salted before cooking, because salt releases liquids.Always salt right before serving,preferably with sea salt flakes.
Pat the meat dry with kitchen paper, so that the breading sticks better to the meat.
Whisk the eggs very wellbefore proceeding with the breading.
Although you can bread the veal just once,for extra crispy cutlets, I recommend making adouble breading, this means to dip the cutlets again in the egg mixture, then in the breadcrumbs.
Clarified butteris used because it has a higher smoking point. If you want to useregular butter, add a drizzle of peanut oil, it should prevent it from browning too much.
While cooking the cutlet,spoon a small amount of butter over the topto ensure even cooking.