Veal cutlets alla milanese
Instructions
The chops alla milanese are only those with the bone, but the recipe is more often made with cut breast slices not too thin.
Beat the meat, put it in the egg slightly salty Smoothie; pass in the breadcrumbs end making it adhere well.
Fry the pork chops, sweet fire, in plenty of clarified butter and brown them on both sides for about 10 minutes.
Dry on paper towels, place them on the serving dish and serve hot.
The chops are fine with any vegetable side dish with butter or with fresh salads.
Accompanying wines: Sancolombano Rosso DOC, Rosso Conero DOC, Solopaca Rosso DOC.
Ingredients and dosing for 4 persons
- 3 veal cutlets with bone
- 1 egg
- Breadcrumbs
- 60 g of clarified butter
- Salt