Milanese Veal Cutlet
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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
ingredients
Veal Cutlet
4, approx 250 g
Clarified butter
100 g
Breadcrumbs
200 g
Eggs
2
Salt
To taste
White pepper
To taste
Preparation
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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