Breaded veal cutlet ( cotoletta alla milanese ) - Italian recipe

Sonia shows us how to prepare the most classic Milanese dish: the breaded veal cutlet. The true Milanese veal cutlet is at least 1 ¼ inches thick and is cooked with the bone!

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Today we'll be preparing a typical Milanese dish, well known all over the world: the breaded veal cutlet. The Milanese cutlet is a cut from the loin of veal, which includes the bone, and it must be at least 1 ¼ inches (3 cm) thick. With regard to the cooking method, no compromise is accepted: it must be fried in butter. Let's see what ingredient we'll need:
• 2 medium eggs
• 1 ¾ sticks (200 g) of butter
• less than 2 cups (200 g) of breadcrumbs • 4 veal cutlets of about 10 oz (300 g) each
• salt
Let's make together the Milanese veal cutlet!
Let's prepare the veal cutlet, like this one, the meat should be as thick as the bone, someone prefer to pound it lightly, but it's up to your taste. Now cut off the side bones, so you won't eat them with the meat... then coat with breadcrumbs, so dip the cutlet into the egg on both sides... and make sure to coat it completely with both the egg and the breadcrumbs... in this way!
Put half of the butter in a frying pan, as you can see now it's sizzling. When it turns brown, put in the cutlets and cook for no more than 4 minutes per side, since the inside should remain pink. Do not use too high a heat or the butter will burn. So... You could fry the cutlets in clarified butter, which is made by melting butter to separate the different components: since it contains more fats and less casein, it burns less easily than ordinary butter. Of course, if you don't want clarified butter, you can opt for using half butter and half oil, even if you won't stick to the original recipe.
After frying all the cutlets, add salt; for a more refined touch, you can wrap the bone with aluminum foil, so that your guests will be able to pick it clean without getting their hands dirty. From Sonia and GialloZafferano bye and see you next video recipe!

Category:

Howto & Style

Tags:

• breaded
• meat
• veal
• cutlet
• breadcrumbs
• butter
• eggs
• Milanese
• Milan
• Italy
• main course
• main dish
• schnitzel
• recipe
• giallozafferano
• yellowsaffron

[ImOuttaBedShutUpNow]

@yellowsaffron Whos voice is that in the background? Sounds cute.

[yellowsaffron]

@ImOuttaBedShutUpNow It's the original Italian voice! If you like it, you can watch all our videorecipes in Italian on the Giallozafferano channel youtube.com/user/GialloZaffera­noTV

[AngryLlamaz]

i fried this from 1:00PM to 5:30PM like it said in the clock but it came out black

[FragNet0]

@AngryLlamaz she said simmer ..... not cremate :-)

[tbbucs363]

@AngryLlamaz +1 internetz...trolled mad of these people on here lol

[Lunatango1]

@AngryLlamaz - that's funny.... :-) but true, it could be confusing. I always wondered why they show the clock running so fast and for so long.

[AndreaInternauta]

1:40

[chris7toronto]

Wow guys, It was a joke.

[faylinameir]

@AngryLlamaz hehehe

[Iblis92]

Hey sonia, i've just noticed you're in the commercial for the new philadelphia product. I was on the couch pointing at you and saying "Oh, i know that lady...I KNOW THAT LADY" xD

[Rememborance]

@AngryLlamaz PLEASE tell me you did not take the clock for a literal time amount... did you really?

[vukvuk5]

@AngryLlamaz you always have to check it. you dontjust let it sit whiel you go shoping or sleep.