Veal Milanese (Cotolette alla Milanese)
I am not sure why there is such a need in this country to alter classic recipes. What are we looking for? Why are we trying to disguise our food? All these sauces, creams covering up a great piece of meat. At the cost of veal these days, we should only be looking for one thing, taste. This is a simple dish and translates "in the style of Milan." My mother would sprinkle a little Parmigiano Reggiano into the eggs instead of milk. The Breadcrumbs would have such a wonderful flavor. I actually do not. A simple, plain breadcrumb mixed with salt and pepper is all your need. Some fresh eggs, a sprinkling of salt and a short pan fry. The veal, with bone in, is sliced thin by my butcher, so it cooks quickly and evenly. I don't like using scalloppine as it lacks flavor once its is cut away from the bone. You don't want your veal submerged in oil while its cooking as it only takes minutes to cook. The veal should only have a good coating of breadcrumbs sticking to it. A little lemon is all you need to finish this dish. I served it with a simple salad and it was quite satisfying. Buon Appetito.
Ingredients for 4 people
4 rib chops sliced thin, bone in. (You might have to convince your butcher some that you need them thin. No pounding out here. they should look like thin steaks with rib attached).
2 eggs mixed with a tablespoon milk
1 teaspoon of salt in pepper in egg mixture
2 cups of fresh bread crumbs salted to taste
1/2 cup of vegetable oil (This veal cooks at a high temperature. Olive oil is not recommended).
Method: Place your oil in a pan to medium high. Lightly salt and pepper your veal. Sqeeze lemon juice over your veal and pat dry. Dip your veal steaks into your egg mixture and then into the breadcrumbs. Shake off excess. Dip in hot oil.
Cook for one minute on the first side and just under a minute on the flip side. Remember the veal is very thin, and your bread crumbs will turn golden quickly. Remove and drain on paper towels. Serve warm with sliced lemon. Buon Appetito