Ingredients for 4 servings:
4 veal cutlets with bone (800 gr)
40 gr butter
2 eggs
70 gr breadcrumbs
2 tbsp of extra virgin olive oil
Salt
Ready in: about 50 minutes
4 veal cutlets with bone (800 gr)
40 gr butter
2 eggs
70 gr breadcrumbs
2 tbsp of extra virgin olive oil
Salt
Ready in: about 50 minutes
How to prepare the recipe: "Milanese style cutlet – schnitzel":
If necessary remove the skins and press well the cutlets.
In a bowl, beat the eggs with the salt, soak the cutlets, pass them into the breadcrumbs and press to attach it well.
Take a frying pan and heat the oil and butter, place the cutlets, brown them on both sides and serve really hot.
Preparation time: 30 minutes
Cooking time: 20 minutes
Calories: 380 per person
Difficulty: medium
Chef's advice
The original recipe expect 80 gr of butter and no oil, but in this way we use less butter and the result is the same.
You can match with french fries or a fresh salad.
I suggest to match this dish with Pinot Rosso dell’Oltrepò Pavese, Merlot dell’Alto Adige, Ischia Rosso.
If necessary remove the skins and press well the cutlets.
In a bowl, beat the eggs with the salt, soak the cutlets, pass them into the breadcrumbs and press to attach it well.
Take a frying pan and heat the oil and butter, place the cutlets, brown them on both sides and serve really hot.
Preparation time: 30 minutes
Cooking time: 20 minutes
Calories: 380 per person
Difficulty: medium
Chef's advice
The original recipe expect 80 gr of butter and no oil, but in this way we use less butter and the result is the same.
You can match with french fries or a fresh salad.
I suggest to match this dish with Pinot Rosso dell’Oltrepò Pavese, Merlot dell’Alto Adige, Ischia Rosso.
In the picture, Milanese style cutlet – schnitzel
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