Cotoletta alla milanese

Ingredienti

• 4 bone-in veal chops (- with the loin attached, washed, dried, and sliced to the thickness of the bone)
• 2 eggs (- beaten)
• 200 g breadcrumbs (- 1 1/3 cups)
• 120 g clarified butter (- 4 oz, for frying)
• 1 sprig rosemary (- optional)
• salt (- to taste)

Preparazione

1. 1

   chop: Place some steal bread or/and grissini in a food processor and chop until you get a fine, even breadcrumb texture. Transfer the breadcrumbs to a plate and set them aside.

2. 2

   whisk: In a shallow bowl, whisk the eggs with a fork until well combined. Add a small pinch of fine salt to enhance the flavor. This egg mixture will help the breadcrumbs stick to the veal and create a crispy coating.

3. 3

   dip: Take one veal chop at a time and dip it into the beaten eggs. Make sure to coat both sides completely, allowing the egg to cover the entire surface of the meat. Let any excess egg drip off before moving to the next step.

4. 4

   coat: Place the veal chop into the plate with breadcrumbs. Press firmly with your hands to ensure the breadcrumbs stick evenly to both sides. This step is crucial to achieving a perfectly crisp crust. If necessary, press and re-coat the veal again for a thicker, crunchier breading.

5. 5

   Heat clarified butter in a large pan over medium-high heat. The temperature should be 170°C (338°F)—hot enough to fry the veal quickly without burning the coating. If desired, you can add a sprig of rosemary to the butter for extra aroma.

6. 6

   fry: Once the butter is hot, place one veal chop at a time into the pan. Fry for about 5 minutes per side, or until the crust turns golden brown and crispy. Avoid flipping too often—let each side cook properly before turning.

7. 7

   drain: When done, transfer the veal Milanese to a plate lined with paper towels to remove excess butter. Sprinkle with a little fine salt while it's still hot.

8. 8

   Serve immediately, paired with lemon wedges, a fresh green salad and cherry tomatoes, or traditional Italian roasted potatoes. Enjoy your homemade Cotoletta alla Milanese while it's hot and crispy!