Milanese veal cutlet 

Cotoletta di vitello alla milanese

The Milanese veal cutlet is a typical second course of Lombardy. The Milanese veal cutlet is a true classic in terms of second courses and appeals to adults but especially to children. Here is the recipe and some useful tips for its preparation. It is prepared with a veal rib breast, in which you can keep the bone or decide to eliminate it completely, especially if the little ones consume the dish. It is a very simple preparation that involves the meat being passed in egg and then in breadcrumbs and then fried in oil and butter. The result is a truly delicious second course that will appeal to everyone. Let's see, then, how to prepare perfect Milanese veal cutlets.

Veal Milanese (Breaded veal cutlet) is a perennial favorite everyone loves, from children to adults. There are those who prefer it thin and crunchy, or those who like it thick, with the bone and slightly pink inside. Unlike the Viennese, made with pork, the Milanese is prepared with tender veal which has a more delicate taste. The secret is all in the double breading: with a few added touches, and because it's cooked in abundant oil and butter the breading will become crispy and will stay on the meat, without coming off during cooking. A second course easy to prepare. A symbol of the cuisine in the Lombard capital, which will win over all your guests! Like any traditional recipe there are different versions. What I give you today is the original recipe of Cotoletta alla Milanese, taken from my regional cooking manual. It is a very easy and fast preparation.

Ingredients

4 slices of veal

2 eggs

Vegetable oil to taste

Butter to taste

200 g breadcrumbs

Salt to taste

Preparation

To start the preparation of the Milanese veal cutlet you have to start from the preparation of the meat. As mentioned before, you can choose to keep the bone or to obtain only the meat to make it even easier for the little ones to consume the Milanese veal cutlet. The traditional recipe, however, is good to know that it involves keeping the bone. At this point you have to decide whether to cook your cutlet beating the meat first or not. The original recipe does not provide it but decide according to your tastes and your needs. You can choose to beat the meat a little, maybe if children will consume it so as to make it even more tender and thin. Decided the thickness of the meat passed to its actual preparation to make a perfect cutlet. First take a bowl and pour some eggs that you are going to beat. In another bowl or plate put breadcrumbs. Now take your meat and pass it first in the egg, on one side and on the other, and then in breadcrumbs. Be careful to drain the egg well for a few seconds from the cutlet immediately after immersing it in the mixture to prevent excessive egg residues from remaining, which would then be unpleasant to go and consume. Then pass in breadcrumbs and beat the meat well on both sides, taking care also in this case to eliminate the excess breadcrumbs. Adhere both the egg and the breadcrumbs on both sides so as to have a uniform result over the entire surface. At this point move on to cooking. Take a large pan and melt the butter and oil. When the mixture has warmed up well, you can add the meat that you will have to cook on both sides over medium heat. When your cutlet has a golden appearance on both sides it will be ready and can be removed from the heat.

Preservation

The Milanese cutlets should preferably be eaten hot immediately after preparing it so that you can appreciate the browning and crunchiness of the breading and the softness of the meat. If you wish, however, it can also be stored in the refrigerator for a day at most if closed inside an airtight container or if covered with transparent film so as not to dry the external surface going too much in contact with the air. When you go to serve it you will have to pass it in the oven or microwave for a few minutes drizzle with a little oil or add a few flakes of butter on the surface, perhaps cooking grilled, to try to restore the original crunchiness of when you prepared it. However, it is good to know that to better appreciate it should be consumed as soon as it is made and when it is still hot. In this way it will leave everyone speechless.

Tip

If you want to limit calories and consequently guilt, you can bring to the table a baked Milanese cutlet. Thanks to baking, in fact, the dish will be lighter and less caloric and consequently you can give it more often. A variant that will be particularly suitable for those who are following a diet or for the little ones.