Sonia shows us how to prepare the most classic Milanese dish: the breaded veal cutlet. The true Milanese veal cutlet is at least 1 ¼ inches thick and is cooked with the bone!
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Today we’ll be preparing a typical Milanese dish, well known all over the world: the breaded veal cutlet. The Milanese cutlet is a cut from the loin of veal, which includes the bone, and it must be at least 1 ¼ inches (3 cm) thick. With regard to the cooking method, no compromise is accepted: it must be fried in butter. Let’s see what ingredient we’ll need:
• 2 medium eggs
• 1 ¾ sticks (200 g) of butter
• less than 2 cups (200 g) of breadcrumbs • 4 veal cutlets of about 10 oz (300 g) each
• salt
Let’s make together the Milanese veal cutlet!
Let’s prepare the veal cutlet, like this one, the meat should be as thick as the bone, someone prefer to pound it lightly, but it’s up to your taste. Now cut off the side bones, so you won’t eat them with the meat… then coat with breadcrumbs, so dip the cutlet into the egg on both sides… and make sure to coat it completely with both the egg and the breadcrumbs… in this way!
Put half of the butter in a frying pan, as you can see now it’s sizzling. When it turns brown, put in the cutlets and cook for no more than 4 minutes per side, since the inside should remain pink. Do not use too high a heat or the butter will burn. So… You could fry the cutlets in clarified butter, which is made by melting butter to separate the different components: since it contains more fats and less casein, it burns less easily than ordinary butter. Of course, if you don’t want clarified butter, you can opt for using half butter and half oil, even if you won’t stick to the original recipe.
After frying all the cutlets, add salt; for a more refined touch, you can wrap the bone with aluminum foil, so that your guests will be able to pick it clean without getting their hands dirty. From Sonia and GialloZafferano bye and see you next video recipe!