Elephant ear cutlet
Presentation
Are you ready to discover one of the most spectacular icons of Milanese cuisine? If you think a cutlet is just a simple piece of breaded meat, prepare to think again. Today I present to you the legendary Elephant Ear Cutlet. Don't be intimidated by the name: it's a veal cutlet pounded so finely that it becomes enormous, thin, and incredibly crispy. It's the perfect dish to impress your guests or to indulge in a giant-sized indulgence. Turn on the stove: the crispiness challenge begins!Ingredients:
- 1 veal chop
- 2 eggs
- breadcrumbs to taste
- clarified butter or seed oil
- salt
- pepper
Preparation:
1 Remove the bone and any outer fat that could shrink during cooking and distort the cutlet. 2 Then, place a sheet of baking paper over the meat and pound with a meat tenderizer to flatten the steak as much as possible without breaking it. 3 Now, crack the eggs into a large bowl, season with salt, and beat with a fork.
4 Dip the cutlet well into the beaten egg on both sides, then 5 Transfer it to a baking sheet with the breadcrumbs and press the breadcrumbs firmly into the meat. Repeat the breading process a second time, and 6 Using the blunt side of the knife, make light checkerboard-like grooves in the meat.
7 Now heat the oil to 170°C, lower the heat to avoid burning the breading before the meat is cooked (if you use butter, obviously you won't deep-fry it). 8 Cook the cutlet until golden brown on both sides (about 3 minutes). 9 Once cooked, drain the excess fat from the cutlet by gently rubbing it between two sheets of paper towels. Season with salt and pepper and serve immediately!
Advise
- Fats : The traditional recipe calls for clarified butter, which will give it a more intense flavor, but you can also use seed oil for a more modern and healthy version.
- Breading : if you want a more rustic breading, you can also crumble some breadsticks.
- Bone : if you want you can also prepare it with the bone, both versions are allowed.
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