Veal Cutlets Milano-Style / Cotoletto alla Milanese
- 4 veal cutlets
- 2 egg yolks
- Black pepper
- 1/2 cup finely ground breadcrumbs, lightly toasted
- 3/4 cup clarified butter*
- Trim away any fat, and nick the membranes on the cutlets, lest they contract and make the cutlets curl while cooking.
- In a dish, beat the egg yolks with a bit of salt and pepper.
- Next, pound the veal cutlets with a meat mallet or a rolling pin to ensure an even thickness.
- Dip each side of the cutlet in the beaten egg, and then in the breadcrumbs, making sure it is completely coated.
- Melt the clarified butter in a pan, and fry the cutlets until they are golden brown on both sides. Once finished, remove cutlets from pan and drain on a paper towels.
- Serve garnished with parsley and a wedge of lemon.
- Clarified Butter
- Clarified butter can stand being cooked longer, and to a higher temperature, than regular butter. Clarifying butter removes the milk solids, which are what causes butter to burn if cooked for a long time.
- Unsalted butter, cut into cubes.
- Heat the unsalted butter in a heavy-duty saucepan over very low heat, until it’s melted. Let simmer gently until the foam rises to the top of the melted butter. The butter may splatter a bit, so be careful.
- Once the butter stops sputtering, and no more foam seems to be rising to the surface, remove from heat and skim off the foam with a spoon. (It can be saved and added to soups, bread doughs, polenta, pilaf, or a bowl of warm oatmeal.) Don’t worry about getting every last bit; you can remove the rest when straining it.
- Line a mesh strainer with a few layers of cheesecloth or gauze, and set the strainer over a heatproof container.
- Carefully pour the warm butter through the cheesecloth-lined strainer into the container, leaving behind any solids from the bottom of the pan.
- *Storage: Clarified butter will keep for 3 to 6 months in the refrigerator. Some say you can leave it at room temperature if the conditions are optimal, but I keep mine under refrigeration. It can also be frozen for a similar length of time.
This recipe was featured on Season 27 - Episode 2725.