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Ferrari Trento promotes a culture of drinking responsibly which is part of the Italian Art of Living.

It is a culture linked to the ritual nature of food and the celebration of convivial occasions, in which consumption is moderate and informed.

Enter the ferraritrento.com website only if you share this approach and if you are of the legal age to drink alcohol in your country: a world of excellence awaits you!

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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.

With its character and structure, the Ferrari Perlé Rosé is a matchless travelling companion for this tasty dish.