Wether with a bone or “orecchia di elefante” [elephant’s ear] style, this classic of Lombardy’s cuisine is hard to resist. The original recipe calls for bone-in meat, but the “orecchia di elefante” version, in which the slice of meat is thinner and without bones, is very popular too.
- 2 eggs
- Lemon
- 100g butter
- Salt to taste q.s.
- 4 veal chops, such as bone in ribeye
- Breadcrumbs q.s.
The original cotoletta alla milanese needs little pounding. We suggest you make your own breadcrumbs by blending some stale bread: by doing so, you can choose the dimensions of the crumbs.
- Clean and pound the meat.
- Beat the eggs in a bowl. Dip the veal chops in the beaten eggs entirely, letting any excess egg drip off.
- Coat the meat in breadcrumbs, patting down well.
- Melt the butter in a pan. Once the butter is melted, fry the chops until golden brown (about 8 minutes per side).
- When the cutlets are ready, place them on a piece of paper towel to remove the excess cooking grease.
- Add a pinch of salt and serve the cutlets with some lemon slices.