Wiener schnitzel
Presentation
The Milanese cutlet is an iconic dish of the Italian culinary tradition, known for its simplicity and its unmistakable flavour. Originating from Milan, this delicacy is loved for its crunchy golden breading and the succulence of the veal, which together create an irresistible gastronomic experience. Traditionally accompanied by a side dish of potatoes, the Milanese cutlet represents the perfect balance between simplicity and refinement. It is a dish that celebrates the authenticity of Italian ingredients and the pleasure of conviviality at the table, making it a perfect choice for any occasion, from informal family dinners to special occasions. Let's discover together how to prepare this classic of Milanese cuisine, to bring a piece of Italy directly into your homes.Ingredients:
- 2 veal chops on the bone
- 300g of breadcrumbs
- 2 eggs
- 100g of clarified butter
- salt to taste
Preparation:
1 Remove the external skins of fat which could shrink during cooking and deform the cutlet, 2 then scrape with the knife and clean the bone well so that during cooking it remains clear and aesthetically pleasing. At this point, salt the meat and begin the breading. Holding the cutlet by the bone 3 pass it first in the breadcrumbs and then in the egg.
4 Repeat this procedure by passing the cutlet three times in total in the breadcrumbs and twice in the egg. 5 Then press the flat part of the knife over the entire surface of the cutlet to secure the breading well 6 and finally, with the non-sharp part of the knife, create light checkerboard grooves on the meat which will be decorative during cooking.
7 Now melt the clarified butter in a pan and cook the cutlet until it is golden brown on both sides. 8 During cooking, pour the clarified butter onto the bone with a spoon to lighten any residual traces of blood. 9 Once cooked, dry the cutlet of excess fat by gently massaging it between two sheets of absorbent paper. Serve it immediately on the table and enjoy your meal!
Advise
- Thickness : if it is too high, beat it with a meat mallet until it has a uniform thickness of 1.5-2 centimetres.
- Don't heat the butter too much : otherwise you risk burning the breading before the meat can be cooked.
- Fry immediately : as soon as you have finished breading the cutlets, fry them immediately. If you have to wait before cooking, when it is time to fry them, coat them first in the breadcrumbs.
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