ItalianMilanese
Milk-Cooked Veal Chop
by Chef Roberto Di Pinto · 19.1K subscribers on YouTube
This cotoletta is not fried but slowly poached in milk, then breaded with charcoal and burnt wheat breadcrumbs to recreate the burnt taste of the chef's mother's cotoletta. Served with saffron mayonnaise, rocket powder, sweet and sour broccoli, parsley oil and veal jus.
- Difficulty
- medium
Ingredients
10 items- Carré di VitelloVeal chop, not breaded before cooking
- MilkSmoked and aromatized with herbs, pepper, laurel, and a toasted/smoked note
- Pane Nero al Carbone Vegetale con Grano ArsoBlack charcoal bread with burnt wheat, ground into breadcrumbs and toasted
- Maldon SaltTo taste
- Lemon PeelZest of lemon
- Maionese allo ZafferanoSaffron mayonnaise, store-bought or homemade
- Polvere di RucolaRocket powder (dried and ground rocket leaves)
- Broccolo in Agrodolce con PollineSweet and sour broccoli with pollen
- Parsley OilParsley oil
- Giù di VitelloVeal jus (reduced veal stock)
Method
- Bring the milk to a temperature between 68-73°C (154-163°F). The milk should have been smoked and aromatized with herbs, pepper, laurel, and a note of toasted and smoked flavor.
- Submerge the veal chop (not breaded) in the milk and cook for 6-7 minutes, maintaining constant temperature.
- Prepare the breading: use black charcoal bread with burnt wheat (grano arso). Toast the breadcrumbs until crispy.
- Coat the cooked veal chop with the breadcrumbs.
- Portion the chop.
- Season with Maldon salt and lemon zest.
- Plate with saffron mayonnaise, rocket powder, sweet and sour broccoli with pollen, parsley oil, and veal jus.
