Milanese veal cutlet
INGREDIENTS FOR 4 PEOPLE
- 4 veal cutlets of 200 g each
- 200g toasting bread
- 3 egg yolks
- 1 egg
- 2 hearts of romaine lettuce
- 8 leaves of chervil
- 8 leaves of tarragon
- Aged wine vinegar
- Unrefined salt
Take off the crust from the sliced bread and put all the bread in a blender in order to make a powder not too thin then put it in the oven at 80°C for 2 hours.
Mix together the egg with the yolks in a bowl. Place the veal in the egg solution and then into the breading making sure to press enough to ensure a consistent coating of the veal. Cook the veal in clarified butter, keeping a steady temperature, toasting the veal golden brown. Every veal cutlet should cook about 8 to 10 minutes to be medium rare.
Wash the romaine lettuce, dry and slice it in half lengthwise, dress it with a little salt and vinegar, or lemon juice, and place it next to the veal with a final garnish of chervil and tarragon.
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