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Milanese veal cutlet

Together with saffron risotto and panettone, this is one of the most typical dishes of Milanese cuisine: in the traditional version, the loin chop – served on the bone – is thick, breaded and fried in butter, cooked medium-rare.

Makes 4 servings:

  • 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

Assembly:

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.