Cotoletta alla Milanese
4 servings
25 minutes
Milanese cutlet, Milanese cutlet, Milanese schnitzel, finally: in Russian this famous dish is called differently. Not so long ago it was believed that it was cotoletta alla Milanese that became the prototype of the Viennese schnitzel, but in the end it turned out that the first is something one thing, and the second is something completely different.
1
Prepare the necessary ingredients.
2
You can pound the pork with the flat side of a hammer or use a small saucepan.
- Veal loin: 2 pieces
3
Coat the meat in flour.
- Wheat flour: 50 g
4
Then in the beaten eggs.
- Chicken egg: 2 pieces
5
Then in breadcrumbs.
- Breadcrumbs: 100 g
6
Gently score a mesh pattern on both sides of the meat with the knife blade, being careful not to cut through the meat.
7
Heat ghee in a pan; there should be enough oil for the patty to almost swim in it.
- Clarified butter (ghee): 200 g
8
Place the meat in the pan, fry for 3-5 minutes on one side, then flip and fry for the same amount on the other side.
- Veal loin: 2 pieces
9
Place the cooked cutlet on a paper towel to remove excess fat.
10
Salt and serve immediately.
- Salt: to taste
