In breve
The dish in short
- A bone-in veal rib chop, cut as thick as the bone: never pork or chicken, and never without its bone.
- Egg and coarse breadcrumbs only, pressed on with the palm of the hand; no salt on the meat until it is cooked.
- Fried in butter kept blond, never in oil: 7–8 minutes a side, all the chops in one layer.
- Salted on the serving dish and served with lemon wedges.
Il video, Milano, Lombardia
Cotoletta alla milanese
The video: Milan's breaded veal chop, fried in butter
Milan's breaded veal chop: a bone-in rib chop cut as thick as the bone, dipped in egg and coarse breadcrumbs and fried slowly in butter, as the City of Milan's 2008 De.Co. recipe sheet sets it out. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 4
- Hands-on
- 31 min
- Cooking
- 14 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 9 steps, as in the recipe.
Altri video
