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(Almost) Cotoletta alla Milanese with Rosemary Potatoes

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Cotoletta alla Milanese

ItalianITmain
30 min
medium
4 servings
Servings4
2 bone-in veal rib cutlets
250g potatoes
200g butter
1 egg
Bread crumbs
Fine sea salt
1 sprig rosemary
1 clove of garlic
1

Clarify the butter by heating it, skimming and then decanting or straining.

2

Cut the bone mostly free but leave it attached for part of the chop.

3

Pound the cutlets thin.

4

Coat in beaten egg and then coat well in bread crumbs. Lightly salt.

5

Fry the cutlets in half of the clarified butter, reserving the other half.

6

Slice the potatoes into 3mm (1/4th inch) slices.

7

Parboil the slices for a minute in boiling water.

8

Fry in the rest of the butter, adding the rosemary and garlic.

9

Fry until potatoes are clearly done and starting to brown a bit.

Spice Level:

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Local Name: Cotoletta alla Milanese

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