Milanese cutlet 

The Cotoletta alla milanese (Costoletta alla milanese) is a typical second course of the cuisine of Milan, together with the Risotto alla milanese and the Ossibuchi. It is a slice of veal loin (generally with bone) first breaded with egg and breadcrumbs and finally fried in clarified butter. A delicious goodness crunchy and golden outside, soft inside, super tasty! Here for you the Milanese cutlet recipe with all the tricks a perfect Milanese rib! with a breading perfectly adherent to the meat, with a tender consistency and an exquisite taste just like in the best restaurants in the Lombard capital!

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. You can make veal, lighter and delicate, you can choose a high Milanese cutlet and with bone (as tradition commands) in this case buy loin or carrè; for you can choose whether to make it thinner and crunchy; In this case slices are fine. The secret to an excellent result is in any case the double breading and the choice of clarified butter for cooking! The time will vary depending on the thickness of the meat and your tastes, if you prefer it more to blood or well cooked! Just like Hamburger, Pizzaiola, Saltimbocca and Scaloppine, even the Milanese cutlet is perfect as a second course for both lunch and dinner when you have little time, but you do not want to give up something tasty! Accompanied by a good seasonal side dish, salad, mashed potatoes, Duchess potatoes. It immediately turns into a tasty single dish combined with a portion of Polenta or a nice slice of eggplant Parmigiana! Try it soon, you will love it and the whole family also, including children!

INGREDIENTS

Quantity for 2 pieces

2 slices of veal loin with the bone about 250 gr of each thickness about 5 mm (or 2 slices of veal loin with bone; alternatively you can choose 2 slices of veal without bone)

2 small eggs

breadcrumbs

150 g clarified butter

salt flakes 

PROCEDURE

First of all with the help of a meat mallet flatten the slices a little so that they have more or less the same thickness. Then pass each cutlet in breadcrumbs, then in beaten egg and finally again in breadcrumbs. In order to obtain a homogeneous breading and present in every part. Then crush well. Then heat a large pan with clarified butter. Wait for it to melt at a temperature not excessive and cook your ribs about 3 minutes per side. Extend 1 minute per side if you want them well cooked. I recommend, with a spoon sprinkle with hot butter also the bone, so that the meat cooks everywhere evenly.

Reduce the cooking time to 1 minute per side if you have thin slices, or increase the time if your slices have a rather high thickness. The final result must be a golden color – caramelized. Finally sprinkle with salt and serve hot; in this case with rocket and cherry tomatoes previously seasoned with a drizzle of oil and salt. Here is ready your Milanese cutlet!