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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
For the veal cutlet
- Preparation time
- Cooking time
- Recipe category Main course
- Recipe yield 4
- Recipe cuisine Italian
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.