Cotoletta alla Milanese (Italian Breaded Veal Cutlets)

Method8 steps

1. 1

   Step 1: Trim any small loose bones and excess fat from the four raw veal chops. Make two or three small cuts through each outer fatty edge so it will not curl. Pat dry with paper towels without rinsing raw meat, and do not pound the chops. Put the fine ready breadcrumbs (200 g) on a separate plate.

   Uses 4 raw bone-in veal loin chops, 2–3 cm thick · 200 g fine breadcrumbs available on a coating plate

2. 2

   Step 2: Beat both medium eggs (2) thoroughly in a shallow bowl with the pinch of fine salt.

   Uses 2 eggs (- beaten) · A pinch of fine salt for the beaten eggs

3. 3

   Step 3: Dip each prepared raw veal chop into the beaten eggs on both sides and let the excess drip back into the bowl. Keep the egg-coated chops ready for the breadcrumb plate.

   Uses All four prepared raw chops; breadcrumbs remain on their plate · The prepared egg wash; use only as much as coats the chops

   
4. 4

   Step 4: Coat both sides of every egg-coated chop with the fine breadcrumbs, pressing gently so they stick. Repeat pressing and coating as needed to cover the meat evenly. Discard remaining eggs and crumbs after raw-meat contact.

   Uses All four egg-coated chops · Use as much of the measured breadcrumb plate as adheres

   
5. 5

   Step 5: Heat all 120 g clarified butter in a suitable frying pan to about 170°C / 338°F. Add the optional rosemary sprig for flavour if wanted, without letting it burn.

   Uses 120 g clarified butter (- 4 oz, for frying) · 1 sprig rosemary (- optional)

6. 6

   Step 6: Fry one breaded chop at a time in the hot clarified butter, keeping it around 170°C / 338°F. Cook for about five minutes on each side until golden and cooked through, reaching at least 63°C / 145°F in the thickest meat away from the bone. Repeat for all four chops, continuing each as needed for doneness; the egg coating must be fully set.

   Uses All four breaded chops, fried one at a time · The prepared frying pan; absorbed butter varies

7. 7

   Step 7: Lift each fully cooked chop onto paper towels to drain and let it rest for at least three minutes before eating. Add the separate finishing fine salt to taste. Remove the rosemary sprig if used.

   Rest each cooked veal chop before serving · 3 minUses All four cooked chops, drained and rested after their individual frying · A little fine salt after frying, to taste

   
8. 8

   Step 8: Serve the veal chops hot, one per person, with the optional lemon wedges if wanted.

   Uses All four cooked drained rested chops · Lemon wedges for optional serving, as desired