World Flavors Cookbook

Cotoletta alla Milanese

A Milanese bone-in veal chop breaded in fine breadcrumbs and fried in clarified butter until golden — the original Wiener Schnitzel.

Cuisine: Italy

Ingredients

• 2 bone-in veal chops (costolette), about 2cm thick
• 2 eggs, beaten
• 150g fine breadcrumbs
• 100g clarified butter
• Salt
• Lemon wedges to serve

Instructions

1. Pound the veal chops to about 1.5cm (keeping bone in).
2. Dip in beaten egg, then press into breadcrumbs.
3. Heat clarified butter in a large pan over medium heat.
4. Cook chops 5-6 minutes per side until golden.
5. Drain briefly on paper. Season with salt.
6. Serve immediately with lemon.