Milanese cutlet is a great classic of Milanese cuisine, a second course that has rightfully entered history and is determined to stay there forever.
I love Milanese cutlet and when I go to Milan I never miss it for lunch.
It is an extremely simple dish, but with an unmistakable taste; for me it is a comfort food.
I definitely prefer it boneless and thin so that it gets nice and crispy, but without becoming dry.
I use sunflower oil for frying because I find it light and tasty.
Discover my meat recipes.
Ingredients
Tools
Steps
▪ Preheat the oven to 356°.
▪ When up to temperature, bake the potatoes for 30 minutes.
▪ After 20 minutes, put the oil in the pan, there should be enough to cover the cutlet, and bring it up to temperature.
▪ Meanwhile, beat the meat with a meat tenderizer to make it nice and thin.
▪ In one dish beat the eggs and in the other put the breadcrumbs.
▪ Dip the meat first in the egg and then in the breadcrumbs.
▪ Beat the meat again gently so that the breadcrumbs adhere well.
▪ Move the cutlet to the oil and fry until it is perfectly drained.
▪ Drain on paper towels and serve with the potatoes.
▪ Milanese cutlet is ready!
▪ Enjoy!
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Varied doses for servings