Cotoletta alla Milanese

Ingredients · 4 servings

• 4Veal chop, bone in, pounded to 1 cm around the meat
• 2Egg, beaten
• 160 gBreadcrumb, fine
• 160 gButter, divided
• 1Lemon, cut into wedges (to serve)
• 1.3 tspSalt
• ½ tspBlack pepper, freshly ground

Equipment

stovetop, shallow bowl, plate, meat mallet, wide skillet, tongs, instant read thermometer, paper towel, fork, spoon, serving plate

Instructions

1. 1
   Prepare Station

   Gather the veal, egg, breadcrumb, butter, lemon, salt, and pepper, then set out a scale, bowls, plate, mallet, skillet, tongs, and thermometer. · 5 min

   What to look for: Ingredients measured and tools ready

2. 2
   Shape Chops

   Pat the chops dry, season both sides with salt and pepper, then pound only the meat around the bone to an even 1 cm thickness. · 5 min

   What to look for: Meat is even while the bone stays intact

3. 3
   Coat Cutlets

   Beat the eggs in a shallow bowl, spread the breadcrumb on a plate, and press each chop into egg then breadcrumb until fully coated. · 3 min

   What to look for: Breadcrumb covers the meat in a thin even layer

4. 4
   Heat Butter

   Melt half the butter in a wide skillet over medium heat until foaming, keeping the heat steady so the milk solids turn pale gold. · 2 min

   What to look for: Butter foams gently and smells nutty

5. 5
   Fry Cutlets

   Fry 2 chops at a time for 4 minutes per side, adding remaining butter as needed, until the crust is deep gold and the veal reaches 63°C / 145°F. · 16 min

   When it is done: Veal is safe at 63°C / 145°F after a 3 minute rest.

6. 6
   Serve Hot

   Rest the cutlets on paper towel for 3 minutes, then serve at once with lemon wedges and a small pinch of salt if needed. · 4 min

   What to look for: Cutlets are hot, crisp, and glossy with butter