Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
- 4 veal cutlets with bone
- 2 eggs, beaten
- 1/2 cup finely ground breadcrumbs, lightly toasted in the oven
- 3/4 cup butter (halve this if you use a non-stick pan)
- Lemon wedges (optional, the Milanese don't use them but they're the perfect accompaniment)
- Sprigs of parsley for garnish
To prepare this you should use veal, though you can, if you prefer, substitute thinly sliced beef -- the outcome will still be tasty, provided that you use good, high quality meat from animals not fed growth hormones (whose use is, incidentally, illegal in Europe): Hormone-laced meats give off great amounts of water when cooked briefly at high heat, reducing to postage stamp size and becoming tough as shoe soles.
And now, the instructions: Trim away any fat, and nick the membranes lest they contract and make the cutlets curl while cooking. Flatten them out between the palms of your hands, pat them dry, salt them lightly, dip them in the egg, dredge them in the bread crumbs, pressing down to make sure the crumbs stick, and shake them gently to remove excess.
In the meantime melt the butter in a skillet large enough to contain all 4 cutlets at once, and when it begins to crackle add them. Cook quickly, turning once so both sides brown, and serve hot, garnished with parsley and with the lemon on the side for those who want it. The wine? A light, zest red, for example Giorgio Carnevale's unoaked Barbera or an Oltrepo Pavese.
Yield: 4 servings Cotoletta alla Milanese.