Cotoletta alla Milanese
Lombardy · secondo · serves 2 · 35 min total · easy
Old quarrel: Milan or Vienna? The Wiener schnitzel and the cotoletta share an ancestor. Milan insists theirs is on the bone.
Ingredients
- 2 chops veal rib chop on the bone
- 200 g dry breadcrumbs
- 2 eggs eggs
- 150 g clarified butter
- 1 lemon lemon
- 1 tsp salt
Method
- Trim the chops, leave the bone. Pound the meat lightly (not paper-thin — the Milanese version is bone-in, 1 cm thick).
- Dip in beaten egg, then press hard into breadcrumbs.
- Melt clarified butter in a heavy pan — enough to come halfway up the meat. The butter should foam but not brown.
- Cook each side 3–4 minutes until deep gold. Lift with a paper towel.
- Season with salt. Lemon wedge on the plate.