Cotoletta Alla Milanese Milanese Veal Chops Food

VEAL MILANESE RECIPE | COTOLETTA ALLA MILANESE

Steps:

• Whisk the eggs in a bowl with a fork and add a little bit of salt.
• Dip the veal into the eggs one at a time, covering all the meat.
• Bread the meat on both sides evenly pressing hard with your hands so that the breadcrumbs do not come off during cooking.
• Fry the cutlets one at a time for about 5 minutes per side until golden and crispy.remove the excess butter on absorbent paper and season with salt.
• Enjoy Veal Milanese hot with a few drops of lemon juice and a tomato and rocket salad.

COTOLETTA ALLA MILANESE

Steps:

• After removing the membranes of the cutlets, flatten them with a tenderizer.
• Beat the eggs in a bowl and dip the cutlets in, one at a time. Keep the bone out.
• Next, cover the cutlets in breadcrumbs, making sure they stick by pressing down with the palms of your hands.
• In a shallow pan, heat the butter. When the butter begins to foam, add the cutlets. Cook for 7-8 minutes on each side, making sure the butter doesn't brown and the cutlets remain soft and slightly golden. Sprinkle some salt on the side that's cooked, then finish cooking the other side. Serve with some lemon slices.

VEAL CUTLETS ALLA MILANESE

Steps:

• With the point of a knife, remove any connective tissue from the chop edges and optional: flatten with a meat tenderizer.
• Beat eggs with a whisk or fork in a shallow bowl and add ground pepper if you like, but no salt. Place breadcrumbs in another bowl. Dip chops in the egg (keep the bone dry) and let any excess egg drip off. Dredge in breadcrumbs to coat entirely. Pat down the breadcrumbs well to ensure they stick to both sides.
• Melt butter in a skillet over medium heat until foamy. The pan should be large enough to hold the chops without overlap. Fry until golden brown. Cook for about 2-3 minutes on each side: baste them with butter, including the bone. Remove from the pan and drain on paper towels. Seaon with salt to taste and serve.

COSTOLETTE DI VITELLO ALLA CAPRICCIOSA (VEAL CHOP MILANESE)

Steps:

• Combine eggs, parsley, Parmigiano, salt and pepper in a shallow bowl. Place the flour and breadcrumbs in 2 more shallow bowls. Dredge the veal chop in the flour mixture, shaking off excess. Then dip into egg mixture and cover with bread crumbs.
• Heat 1/2 cup olive oil in a saute pan over medium heat. When the oil is hot, fry the veal until golden brown, about 3 minutes on each side. Remove from pan onto paper towel to absorb any excess oil.
• In a stainless steel or ceramic bowl toss tomatoes, onion, basil, lemon juice, oil, salt, and pepper. Plate veal and top with tomato salad.

COTOLETTA ALLA MILANESE (MILANESE VEAL CHOPS)

Steps:

• Add a pinch of pepper to eggs and lightly beat to combine. Dip chops into beaten egg mixture, avoiding the bone and allowing excess egg to drip off.
• Dredge each chop in breadcrumbs and press between palms so that breadcrumbs adhere to meat.
• Melt butter in a large skillet over medium heat. As soon as butter begins to brown, add chops; season lightly with salt. Cook until browned, 2 to 3 minutes per side for medium-rare.
• Remove from the skillet and drain on paper towels. Serve immediately, or keep warm until serving.