24-08-2013

Cotoletta alla Milanese

INGREDIENTS: 4 veal slices, 4 eggs - beaten, 2 cups fresh bread crumbs, 8 tablespoons unsalted butter,
Lemon wedges.

Using a meat mallet, carefully pound each veal slice, until consistently 1/4inch thick. Dip each chop in beaten eggs and drip dry. Press each chop into bread crumbs to form a consistent crust and place in refrigerator for 20 minutes.
In a 10 inch to 12 inch saute pan, heat 2 ounces butter over moderate heat until foaming just subsides. Cook veal until medium golden brown and turn once to finish other side. Serve with lemon wedges. You can include: 1) tomato and arugula salad; 2) Sauteed mushrooms; 3) bitter radicchio salad.)

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