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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


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.

“Instead of squeezing lemon directly on the cutlet, accompany this dish with sliced vegetables and fruit dressed with aged vinegar thereby allowing for the appreciation of the full flavor of the meat without losing the cleansing sensation of the acidity!”

Alfio Ghezzi Chef Ferrari