Italian Veal Recipes

Italian veal recipes "Cotoletta alla Milanese" (Milanese cutlet), owes its name to the ribs, as is foreseen in the original recipe using veal chops thick about 1 inch.

So what are the difference between the Italian veal recipe and the Austrian one?

- Wienner schnitzel is usually derived from pig and not the calf, as the Milanese cutlet.

- Wienner schnitzel is boneless, and can be obtained from various denominations, for example, from the rump or sirloin, not the nut as the "Milanese".

- Wienner schnitzel is very thin, very large and well-beaten, like modern and trendy "elephant ears" while the "Milanese" is as high as the bone.

- The Italian veal is fried without flour just breadcrumbs.

The Austrian specialty is yes a cutlet, a meat that is breaded and fried, but little or nothing to do with the Italian veal recipe.

Veal Cutlet - Cotoletta alla Milanese

Ingredients: serves 4

- 4 cutlets
- 2 oz (60 g) butter
- 2 eggs
- breadcrumbs
- 1 tablespoon (15 g) grated parmesan Parmiggiano Reggiano
- nutmeg
- 1 lemon
- salt

Preparation: easy 20 minutes

1. Clean well the outlines of the ribs, removing the skin and any fat content. Equalize each chop with a meat pounder, flatten a little, but do not overdo it.

2. Separately, in a bowl, beat the 2 eggs and dip the cutlets, one at a time, making drain the excess of batter. Pass the meat in the bread crumbs, then can be enriched with 1 tablespoon of grated parmesan or better Parmigiano Reggiano and a pinch of nutmeg. Milanese cutlet must NOT to be floured.

3. Press the meat well with strength in order to adhere as closely as possible the breadcrumbs. In a saucepan heat the butter and when ready, place the veal chops and golden brown on both sides: it takes 2 minutes per side.

Garnish the platter with lemon and enjoy your meal.