Recipe: Traditional Milanese Cutlet with Balsamic Vinegar

Introduction:

The Milanese cutlet is an icon of Lombard cuisine, a simple and delicious dish that everyone loves. In this recipe, we’ll guide you through the preparation of the perfect cutlet, with crispy breading and tender, succulent meat. The finishing touch, a few drops of Balsamic Vinegar of Modena, adds a sweet and sour note that enhances the flavour of the meat.

Ingredients:

• 4 bone-in veal chops (about 200 g each)
• 2 eggs
• 150 g breadcrumbs
• 100 g clarified butter
• Sea salt to taste
• Black pepper to taste
• MUSSINI BELLE ÉPOQUE 4 Medaglie of your choice

Preparation:

1. Preparing the meat:
   • Lightly pound the ribs with a meat tenderiser to thin them and make them more tender.
   • Season the ribs on both sides with salt and pepper.
2. To bread the cutlet:
   • In a bowl, beat the eggs with a pinch of salt.
   • In another bowl, pour the breadcrumbs.
   • Dredge the cutlets first in the beaten egg and then in the breadcrumbs, pressing firmly to adhere the breadcrumbs.
3. Cooking:
   • In a large skillet, melt the clarified butter over medium-high heat.
   • Add the chops to the skillet and cook for about 3-4 minutes per side, until golden brown and crispy.
   • Drain the chops on paper towels to remove any excess butter.
4. Plating:   
   • Arrange the cutlets on a serving platter.
   • Drizzle a few drops of MUSSINI BELLE ÉPOQUE 4 Medaglie over the breading.
   • Serve immediately.

Chef’s Tips:

• For an even crispier coating, you can use fresh breadcrumbs.
• Clarified butter is essential for even cooking and a golden coating.
• Serve the cutlet with a side of baked potatoes or a mixed salad.
• Dry white wine (e.g., Franciacorta or Oltrepò Pavese)
• Light red wine (e.g., Barbera or Bonarda)

 

Good appetite!

By following this recipe you will have personalised your dish with MUSSINI BELLE ÉPOQUE 4 Medaglie and you will have the certainty of having used a natural and 100%healthy product.