Cotoletta Alla Milanese (Breaded Veal Cutlet)

Crisp and tender veal cutlet is a signature dish of Milan. Enjoy this breaded veal cutlet on a bed of fresh arugula salad dressed in olive oil and lemon, or in a sandwich.

Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes

INGREDIENTS

• 6-8 cutlets veal loin, about 1 pound (450g)
• 2 eggs
• 1 pinch of flaky sea salt
• Freshly ground black pepper
• 2 cups bread crumbs
• 4 tablespoons unsalted butter
• 1-2 cups light olive oil, for frying
  
  SPECIAL EQUIPMENT:
• Meat Pounder
  
  

METHOD

1. On a cutting board lined with parchment paper, lay the veal loin cutlets with a little room to spread, and place another sheet of parchment on top. Using a meat pounder, gently and systematically tenderize and spread the cutlets to an even thickness of about ¼ inch (0.5cm) all over.

2. In a shallow bowl, beat the eggs with a little salt and pepper. In a second shallow bowl, add the bread crumbs.

3. Dip each cutlet into the egg to coat and then into bread crumbs to cover. Set aside the bread-crumbed cutlets on a plate.

4. In a large pan over medium-high heat, melt the butter into the olive oil. When the fats are hot (test their readiness by frying a bread crumb; if it immediately starts fizzing and popping, the fats are hot), add the cutlets in small batches and fry for 4 or 5 minutes per side or until golden and crispy. Transfer the cutlets to a paper towel-lined plate, dab with another paper towel to remove excess fat, and repeat with the remaining cutlets.

5. Serve hot and with a side of patate al forno (see page 209).
   
   

Tip: To make your own bread crumbs, tear some stale bread into small pieces and toast in awarm oven for 70 to 75 minutes or until evenly crisped. Crumble the pieces to consistent-sizedsmall crumbs, and allow to cool before using. Store any extra bread crumbs in an airtightcontainer in the fridge for up to 1 week.