Veal chop Milanese
Even though the origin of the veal cutlet Milanese is obscure and disputed, it is a dish you should absolutely try out in one of Milan's local trattorias. The cutlet is sometimes so large that it has been compared to an elephant's ear. The preparation is very specific and anything that deviates from it can no longer be called cotoletta alla Milanese.
Is the preparation difficult?
This dish reflects the soul of Italian cuisine: simple but delicious food. No frills, just real flavors. You only need to pay attention to two things: the quality of the meat and the heat in the pan during cooking. Anyone can bring this dish to the table successfully. You certainly don't have to be a top chef.
What makes a veal chop "Milanese"?
There are many versions of cotoletta in Italy. To be alla Milanese, first and foremost you need a veal loin. The chop should also come with the bone on and have a thickness of 1.5 cm.
The meat is breaded and fried in clarified butter, not in oil. The fried breadcrumbs make the meat crispy and flavorful.
Recipe of veal chop alla Milanese
With these ingredients you will make a delicious meal for 2 people;
- 2 veal chops from the loin with the bone on and 1.5 cm thick
- 75 g clarified butter
- 2 tablespoons flour or cornmeal
- 1 egg, beaten
- 50 g breadcrumbs
- Pepper and salt
You need a high-rimmed pan, preferably made of cast iron.
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Step 1: prepare the chops
Trim off the excess fat from the cutlet. That way you will have a nice piece of bone with which you can handle the chop in the pan. Make a few incisions with a sharp knife in the rim to prevent the meat from curling up while cooking.
Beat the chop briefly with a meat tenderizer. This breaks up the fibers and makes the meat more tender.
Season the meat with pepper only. Salt is added only at the end. You don't want to draw moisture out of the meat which would result in a soggy crust.
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Step 2: breadcrumbs
Coat the veal chop with flour or cornmeal and shake off the excess. This will seal in the juices.
Then take the meat by the bone and dip it in the beaten egg. Make sure the whole chop is well coated.
Now place the veal chop in a bowl of breadcrumbs. Cover the chop with the breadcrumbs and press them well onto the meat, making sure you have a nice thick coating.
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Step 3: frying in clarified butter
Heat the clarified butter in the pan. The butter should be very hot without smoking. If the pan is too hot, the breadcrumbs will burn.
Place the chops in the pan and reduce the heat slightly. The chops should fry, not boil. After 4 minutes, turn them over and leave them for another 3 minutes to brown.
Place the fried chops on kitchen paper to remove the excess fat. Now sprinkle some salt on them.
Serve with a salad or braised seasonal vegetables.
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Some tips
- Don't fry too much meat in the pan at once because you don't want big temperature swings. If your pan is not very large, fry each cutlet separately.
- I prefer to use a cast iron pan because it distributes the heat evenly.
- Clarified butter has a higher smoke point than regular butter. This allows you to bake at higher temperatures without burning your butter. You also need to use enough butter to get a nice crust.
- You can use gluten-free breadcrumbs if you have an intolerance. You get a nice result with those from the Schärr brand. Another option is to make your own breadcrumbs from stale bread. Remove the crust and grind the inner part in your food processor. Let the crumbs dry in the sun in summer, or in a hot air oven in humid weather.