MilaneseItalian
Cotoletta alla Milanese
by Gambero Rosso · 452K subscribers on YouTube
Giorgione's classic Milanese veal cutlet, also known as 'elephant ear', made with a veal loin chop coated in flour, egg, and breadcrumbs, fried in butter to golden perfection.
Method
- Beat the eggs with a pinch of salt, pepper, and chopped parsley.
- Place the veal loin chop on a sheet of parchment paper and flatten it slightly by pounding.
- Dredge the meat first in flour, then in the beaten egg, and finally in breadcrumbs, pressing firmly to coat evenly.
- Melt plenty of butter in a frying pan over low heat.
- Cook the cutlet in the hot butter for 5–7 minutes per side, until golden and crispy.
- Once cooked, transfer the cutlet to a plate and let it rest for a moment.
- Serve hot.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
