Cotoletta alla Milanese
Milanese Breaded Veal Chop Fried in Butter
A veal chop on the bone, about as thick as a finger, coated in egg and breadcrumbs and fried in a lot of butter. That is all, and the Milanese are particular about each part of it: the bone stays on, there is no flour, and the fat is butter, not oil.
The Italian recipe read uses chops from the rack with the bone left on, flattens them only lightly, coats them twice in egg and breadcrumbs with no flour, and fries them for 5 minutes a side in 300 g of clarified butter, chosen because it does not burn.
Ingredients
Ingredients
- 4 rose veal rib chops on the bone, about 2 cm thick (roughly 250 g each)
- 3 eggs, beaten
- 200 g fine dried breadcrumbs
- 300 g clarified butter or ghee
- Fine sea salt
- Lemon wedges, to serve
Method
- Prepare the chops Trim the chops, leaving the bone on, and snip the edge in two or three places so that they do not curl. Press them lightly with the palm of your hand; do not beat them thin. Pat dry.
- Coat twice Dip each chop in beaten egg, then in breadcrumbs, pressing them on. Repeat with a second coat of egg and crumbs.
- Fry Melt the clarified butter in a large heavy frying pan over a medium heat; it should be about 1 cm deep and gently foaming, around 160°C. Fry the chops, two at a time, for 5 minutes a side, basting the tops with butter, until deep golden. The meat should be just cooked and still juicy.
- Serve Drain briefly on kitchen paper, salt, and serve at once with lemon.
Food safety
Hot fat: do not leave the pan unattended. Veal chops as whole cuts may be served slightly pink.
Salt after frying. Salt in the crumb draws out moisture and loosens the coating.