Milanese Veal Cutlet
Instructions
Let's prepare the veal cutlet, like this one, the meat should be as thick as the bone, someone prefer to pound it lightly, but it's up to your taste. Now cut off the side bones, so you won't eat them with the meat... then coat with breadcrumbs, so dip the cutlet into the egg on both sides... and make sure to coat it completely with both the egg and the breadcrumbs... in this way!
Put half of the butter in a frying pan, as you can see now it's sizzling. When it turns brown, put in the cutlets and cook for no more than 4 minutes per side, since the inside should remain pink. Do not use too high a heat or the butter will burn. So... You could fry the cutlets in clarified butter, which is made by melting butter to separate the different components: since it contains more fats and less casein, it burns less easily than ordinary butter. Of course, if you don't want clarified butter, you can opt for using half butter and half oil, even if you won't stick to the original recipe.
After frying all the cutlets, add salt; for a more refined touch, you can wrap the bone with aluminum foil, so that your guests will be able to pick it clean without getting their hands dirty. From Sonia and GialloZafferano bye and see you next video recipe!
