Veal Milanese Recipe | Cotoletta alla Milanese

Veal Milanese (Cotoletta alla Milanese) is one of the most famous dishes of traditional Italian cuisine. It's a tasty veal recipe born in ... Skiptocontent VealMilanese(CotolettaallaMilanese)isoneofthemostfamousdishesoftraditionalItaliancuisine.It’satastyvealrecipeborninMilan,inthenorthernregionofLombardy,hometootherfamousrecipessuchassaffronrisotto,friedmeatballsandOssobucoMilaneserecipe. VealMilaneserecipehasancientorigins:itappearedforthefirsttimeinMilaninSeptember1134,inamenumadeforthemonksofSant’Ambrogio.Hisnamewas“lompoloscumpanito”:loinwithbread. AustriansclaimthepaternityofthisdishwiththeirWienerSchnitzel,butMilanesevealcutletismadefromtheloin,andnotfromthethigh,liketheonemadeinAustria.   Readalso: CrispyItalianChickenCutlets SaltimboccaallaRomana|Roman-StyleVealScallops VealMilaneseAuthenticItalianRecipe PrepTime:15Min CookTime:10Min Yelds:4 Ingredients 4vealchopsbone-inwithloinattached,washed,dried,andslicedthethicknessofthebone. 2mediumeggs 200g(1⅓cup)ofbreadcrumbsmadewithstalebread,breadsticks,loafbread,taralli 120g(about½cup)ofbutterforfrying finesalt Directions Sofirstofallthemeat:chooseboneinvealchops.Youdon’thavetopoundthemeat,justremovethesmallbonesandexcessfatattheedges.IMPORTANT:Cuttheedgesin2or3placestoensurethatthemeatdoesnotbendduringcooking. HowtoMakeHomemadeBreadCrumbs Step1)–Getamixofstalebread,breadsticks,Italiantaralliandtoastedbreadloafs(youcanuse1ingredientaloneoralltogether,asyouprefer)andchopeverythinginafoodprocessoruntilyougetamoreorlessfinemixture.Placeinaplateandsetaside.Ifyouwantmoreinformations,seethecompleterecipeHowtoMakeHomemadeItalianBreadCrumbs. HowtoBreadVealMilanese Step2)–Nowwhisktheeggsinabowlwithaforkandaddalittlebitofsalt. Step3)–Thendipthevealintothebeateneggsoneatatime,coveringwellallthemeat. Step4)–Breadthemeatonbothsidesevenly,pressinghardwithyourhandssothatthebreadcrumbsdonotcomeoffduringcooking. HowtoFryVealMilanese Step5)–ThesecretoftheperfectvealMilaneseistofrythemeatathightemperatures(169°C–336Fmaximum,notbeyondthesmokepoint)sothatitturnsoutcrunchyontheoutsidebutstaytenderandpinkinside. Forthisreasonuseclarifiedbutter(seebelowhowtodoit).Someltthebutterinapan(youcanflavoritwithrosemary)thenfrythevealoneatatimeforabout5minutespersideuntilgoldenandcrispy. Step6)–Removetheexcessbutteronkitchenpapertowelsandseasonwithsalt.EnjoyVealMilanesehotwithafewdropsoflemonjuiceandsometomatoandrocketsaladasasidedish. Storage It’sbettertobreadthevealatthemoment.Ifyouprefertomakethecutletsafewhoursaheadyouwillhavetokeepthemintherefrigeratoranddipthemagaininthebreadcrumbsbeforefrying. It’spossibletokeepleftoversintherefrigeratorfor1or2days.WheneatingtheVealMilanese,warmitintheovenat200°Cfor5-10minutes,thenpatdrywithpapertowelsandserve. InMilantheyusetoreheatthevealmilaneseleftoverstakingofftheboneanddippingitinatomatosauce.InthiswaythevealMilanesebecomesoftandtasty,turnedintoanewsucculentdish. Freezingisnotrecommended. VealMilanese:TipsforthePerfectItalianRecipe VealMilaneseisafastandeasy-to-makerecipe.ButfortheauthenticItalianVealMilanese,youhavetofollowafewsimplesteps. Firstofall,THEMEAT:mustbethevealloinwiththebone2/3cmhigh(about1inch),pinkandtender. Second,NOFLOUR:foraperfectandcrunchybreading,youhavetodipthemeatintheeggsandtheninthebreadcrumbs.DONOTUSEFLOUR,otherwisethebreadingwillcomeoffthemeatoncecooked. ThethirdkeyfeatureisBREADCRUMBS:homemadebreadcrumbsareessentialforperfectbreading.So,ifyoucan,doityourselfathome,withstalebread,breadsticks,flatbreads,crackersortaralli.Inshort,whatyouhaveinyourpantry. Lastbutnotleast,THEBUTTER:fryinbutterandnotinoil.ButterisaningredienttheytraditionallyusealotinthenorthernregionsofItaly.FryinginbuttergivesthevealMilaneseanunmistakableflavor.  VealMilaneseVariants ThetraditionalrecipecallsforathickboneinvealMilanese,butthemodernvariationstendtobemadewithathin,bonelessvealcutlet. Verypopulartodayisthefamous“orecchiod’elefante”cutlet(trad:elephantear),socalledbecauseitisaverythinandlargebreadedcutlet.Thiscutletisoftenmadewithporkorturkeyandfriedinoil.It’sreallytastyandcruncybutverydifferentfromvealMilaneserecipe.Anotherrecipeforanothertime. HowtoMakeHomemadeClarifiedButter Youcanmakeclarifiedbutterbyextractingwaterandproteinfromthebutter,toleaveonlythefattypart.YoucanmakeitathomeorbuyitfromthebestItalianproducestores.VealMilaneseisfriedinclarifiedbutterbecauseithasaveryhighsmokepointandthereforedoesnotburnthemeat,butmakesitmoreflavorfulandcrispy. Theprocessofclarifyingbutterisveryimportantforheatresistance.Infact,traditionalbutterdoesnotlastlongincooking,aswhenitcomesto130°C(266F)itburns.Insteadtheclarifiedbutterhasamuchhighersmokepoint,upto170°C(338F),allowingamuchsaferfrying. Someltthebutterinabain-marie.Afterafewminutesyouwillnoticetheformationofasurfacefoam.Takeitoffwithaslottedspoon.Afterabout20minutes,themilkproteinswillbedepositedonthebottomofthepotcontainingthemeltedbutterandwillformawhitelayer. Atthispoint,pourthemeltedbutterintoacontainerbystrainingitthroughasieve,beingcarefulnottomovethebottomthatwillberemoved.Hereyouhaveobtainedtheclarifiedbutter,readytofryyourCotolettaallaMilanese! 2thoughtson“VealMilaneseRecipe|CotolettaallaMilanese” IalwayscookVealMilaneseaccordingtoyourrecipe. IwouldprefercutletsbuthavefindingithereinFlorida.Iflgotoanltalianmeatmarketwhatshouldaskfortogetcutletsthatrememberasakid. Reply HelloDonFortunato! Ithinkyoucanaskanybutcherforabonelessvealroundsteak.ButifyouarereferringtothecutletsthatchildrenlikesomuchandthatIoftencookformychildren,thosearethechickencutlets,madewithchickenbreasts.Hereistherecipe: https://www.recipesfromitaly.com/crispy-italian-chicken-cutlets/ PS:theydon’tjustlikechildren…Ilovethem😉 Reply LeaveaCommentCancelreplyCommentName Email Website Savemyname,email,andwebsiteinthisbrowserforthenexttimeIcomment. 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