Vitello alla milanese (2)
Instructions
Clean the loins depriving them of any fat and ribs.
Wash the Sage, finely chop it and fold the breadcrumbs (or mix together the bread crumbs with chopped Sage leaves).
In a bowl, lightly beat the eggs with a fork, dip the loins, drain and dip in breadcrumbs with Sage, press with the Palm of your hand to adhere the bread and shake them a little to remove excess.
In a non-stick pan to heat the oil with the butter, place the loins and let them cook for 5-6 minutes on each side making it Brown lightly; drain on a paper towel kitchen type, season with a pinch of salt and pepper, let stand for a few minutes to warm, then cut them into thin slices on the bias.
Serve the sliced veal, accompanying it with fresh seasonal salad.
Ingredients and dosing for 4 persons
- 2 veal loins from 300 g
- 2 eggs
- 5 leaves sage
- 4 tablespoons of breadcrumbs
- 4 tablespoons of olive oil extra virgin
- 30 g of butter
- 1 pinch of salt
- 1 pinch of pepper