Ingredients
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4 Slices VealThinly sliced
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2 Eggs
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Breadcrumbs
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Flour 00 Type
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Salt
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Pepper
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300 gr Butter
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Directions
Traditionally it is a slice of bone-in veal loin, breaded and fried in butter that should also be poured over the schnitzel at the end, as modern versions tend to avoid this last step and find lighter variations such as squeezing a lemon before serving. Over the years also the height of the cut of meat has been subject to variation. Lately, in fact, it is more frequent to find a thinner and boneless version, in which the meat is beaten until it becomes very thin – this version oreggia d’elefant (elephant’s ear) because of its shape.
Steps
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1
Done
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Take the slices of veal chop and beat them lightly with a meat tenderizer to make them thinner. Add salt and pepper to them on both sides. |
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2
Done
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Pour a cup of flour in a dish, a cup of breadcrumbs in another dish and beat the eggs in another dish. |
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3
Done
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Start by flouring the veal slices, then dip them in the beaten egg and finally in the breadcrumbs, pressing them well. If you wish to obtain a thicker and crispier breading, dip them a second time in the egg and breadcrumbs. |
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4
Done
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Melt the butter in a very large frying pan and heat it well. Fry the Milanese cutlets a few minutes per side until golden brown. |
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5
Done
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Pick them up, drain well and dry them with paper towels. |
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6
Done
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Enjoy them with your favourite side! |
