The Milanese is an evergreen dish that everyone always likes, from children to adults. There are those who prefer it thin and crunchy, or those who love it high, with bone and slightly pink inside. Unlike the Viennese, made with pork, the Milanese cutlet is prepared with tender veal which has a more delicate taste. The secret is everything in the double breading: with a few gestures and thanks to a cooking in abundant butter the breading will become crunchy and will remain well attached to the meat, without coming off in cooking. A second dish very easy to prepare, a symbol of Milanese cuisine, together with Milanese Risotto (Risotto alla Milanese), still with a debated story at its origin. Here is the recipe of Italy’s most famous chop.
Cut the outer skin of the ribs so that they do not rise during cooking and flatten them by lightly beating them with the meat tenderizer.
Pass them in the flour so that it adheres evenly to the chops, beating them with your hands to remove the excess.
With the fork, beat the eggs in a deep dish, then dip each slice one at a time holding it by the bone, so that it is completely moistened in the egg and then immediately roll them in the coarse breadcrumbs that you have placed on a plate, pressing with the palm of the hand making sure that the breadcrumbs adhere completely on each slice.
Then place a pan with the butter and let it melt on a high heat, then, as soon as it has melted, cook the chops one by one 8 minutes per side until they are golden brown, then remove them from the pan and place in a serving dish covered of absorbent paper, add salt and garnish with lemon wedges.
They are also excellent when eaten cold. For this preparation, top-quality veal is required: tradition has it that each cutlet has the bone to which the flesh adheres "like a flag".
Infact if you want to taste the Milanese chop as per tradition, you can cover the bone with the foil, also known as the handle, to allow the diners to take it between their fingers and dust it off easily.
It is advisable to bread the cutlet at the moment. If you prefer to prepare it a few hours in advance you will have to go over it in breadcrumbs before frying it. Freezing is not recommended.
If you prefer, instead of whole eggs you can use only egg yolks; in this way the breading will result more adherent to the meat, because in cooking the albumen tends to develop bubbles.
We advise you not to salt the meat before breading, otherwise it will release some liquids that will cause the breading to come off.