Cotoletta Alla Milanese Milanese Veal Chops Recipes
COTOLETTA ALLA MILANESE (MILANESE VEAL CHOPS)
Make and share this Cotoletta Alla Milanese (Milanese Veal Chops) recipe from Food.com.
Provided by Member 610488
Categories Lamb/Sheep
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Add a pinch of pepper to eggs and lightly beat to combine. Dip chops into beaten egg mixture, avoiding the bone and allowing excess egg to drip off.
- Dredge each chop in breadcrumbs and press between palms so that breadcrumbs adhere to meat.
- Melt butter in a large skillet over medium heat. As soon as butter begins to brown, add chops; season lightly with salt. Cook until browned, 2 to 3 minutes per side for medium-rare.
- Remove from the skillet and drain on paper towels. Serve immediately, or keep warm until serving.
Nutrition Facts : Calories 691.9, Fat 44.7, SaturatedFat 22.3, Cholesterol 346.6, Sodium 438.8, Carbohydrate 19.6, Fiber 1.2, Sugar 1.9, Protein 50.1
COSTOLETTE DI VITELLO ALLA CAPRICCIOSA (VEAL CHOP MILANESE)
Steps:
- Combine eggs, parsley, Parmigiano, salt and pepper in a shallow bowl. Place the flour and breadcrumbs in 2 more shallow bowls. Dredge the veal chop in the flour mixture, shaking off excess. Then dip into egg mixture and cover with bread crumbs.
- Heat 1/2 cup olive oil in a saute pan over medium heat. When the oil is hot, fry the veal until golden brown, about 3 minutes on each side. Remove from pan onto paper towel to absorb any excess oil.
- In a stainless steel or ceramic bowl toss tomatoes, onion, basil, lemon juice, oil, salt, and pepper. Plate veal and top with tomato salad.
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- Prepare the ingredients at ambient temperature. One of the secrets of a real milanese veal is to dip the meat into two different "powders": first flour, second a mix 50-50 of bread crumbs and grated Parmigiano Reggiano.
- For each veal chop, you need to:1. (optional) remove the fat in excess (on the border), 2. make two small cuts on the side with no bone, so that the meat will not curl during the cooking and will create the "elephant ear"3. pound the meat to make it thinner and larger. This will be easier if you make it wet with some water (see video)
- If you want to garnish your cotoletta with arugula and cherry tomatoes, prepare a salad in advance. So it will have time to create a delicious juice, that you will pour on the cotoletta right after frying it.
- Pour a generous amount of vegetable oil (or clarified butter) into a pan, and turn the heat on. Now dip the meat into the flour. Do it carefully, every part needs to be covered with flour, thus the egg will better stick to it.
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