COTOLETTA ALLA MILANESE ESAGERATA!!! Ricetta di Chef Max Mariola

Start by preparing the ingredients: vegetables and salads.

Use Merinda tomatoes and a salad made with rocket and two types of radish.

Clarify the butter by melting it slowly on low heat to separate the proteins and casein.

Prepare the suckling veal by cutting off excess fat and bone, and open it like a book.

Beat the eggs, adding a little water or milk and salt for flavor.

Flour the meat using oiled paper from the butcher's shop to help the egg adhere.

Soak the meat in the egg mixture thoroughly.

Coat the meat with breadcrumbs, ensuring they are thick and not too fine.

Heat clarified butter in a pan to 150-160°C for frying.

Fry the meat, ensuring it cooks through to a slightly pink center, monitoring the temperature.

Filter the clarified butter using absorbent paper to remove impurities before frying.

Fry the meat until golden brown, turning it carefully during cooking.

Prepare a salad with Treviso radish, variegated radish, and rocket, adding Merinda tomatoes for acidity.

Equipment Needed

Spice Level:

Dietary