Milanese Cotoletta (Milanese after its place of origin, Milan) is a fried cutlet similar to Wiener schnitzel, but cooked “bone-in”. It is fried in clarified butter only and traditionally uses exclusively milk-fed veal or chicken.
- 4 veal chops, such as bone-in ribeye
- 2 eggs
- 1 cup (125 grams) breadcrumbs
- 3/4 cup (6 ounces or 170 grams) clarified butter
Using a meat mallet, carefully pound each veal chop, leaving bone attached, 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 inches saute pan, heat 2 ounces butter over moderate heat until foaming just subsides.
Cook veal until medium golden brown and turn once to finish another side. Serve with lemon wedges.