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Milanese Veal Cutlet

Milanese Veal Cutlet

A veal chop recipe shared by the famous Italian chef Gualtiero Marchesi, from Marchesino Restaurant: a traditional main course dish Milanese style

22 June, 2012
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serves for


total time

0 HR 35 MIN


Veal cutlet
4, approx 250 g
Clarified butter
100 g
200 g
To taste
White pepper
To taste


Beat the egg with a fork without adding salt.

Cut the cutlet into cubes of about 2.5 cm per side, leaving a small part attached to the bone.

Pepper and salt the meat, pass it in the beaten egg, then the grated bread crumbs, making sure they stick. In a heavy pan, heat the butter to about 170°C, then add the meat and let it fry.

It’s perfectly cooked when the meat is crunchy outside and pinkinsh inside.

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