Milanese ribeye 

How to prepare the Milanese ribeye cutlet according to the original recipe: ingredients and steps to taste one of the symbolic dishes of Lombard cuisine. Tasty, I offer you the original recipe of the most famous rib in Italy.

INGREDIENTS

4 veal chops, cut as high as the bone

100 g butter

2 eggs

100 g flour

200 g breadcrumbs

salt

1 lemon

PREPARATION

Cut the outer skin of the ribs so that they do not get up during cooking and flatten them by beating them lightly with the meat tenderizer. Pass them in the flour making sure that it adheres evenly to the ribs, beating them with your hands to remove the excess. With a fork beat the eggs in a deep dish, then dip each slice one at a time holding it by the bone, so that it is completely moistened in the egg and then breaded them immediately passing them in the coarse breadcrumbs that you have placed on a plate, pressing with the palm of your hand making sure that the breadcrumbs adhere entirely on each slice. Then place a pan with butter and let it melt over high heat then, as soon as it is melted, cook the ribs one by one 8 minutes per side until they are golden brown, then remove them from the pan and place them in a serving dish covered with absorbent paper, salt them and garnish with lemon wedges. They are also excellent enjoyed cold. For this preparation it is necessary to veal of the highest quality: tradition has it that each chop has the bone to which the meat adheres. If you want to taste the Milanese rib as per tradition, you can cover the bone with foil, also called handle, to allow diners to take it between their fingers and dust it easily.