Milan cutlet, original recipe

Together with the Viennese steak, it entered the world gastronomic heritage. What is the difference between them? This is a veal cutlet, 1-2 cm thick, or how big is its bone. The first 6 chops are the best because they are streaked with fat. It is not rolled in flour, but directly in egg and crumbs. It is fried in refined butter, which gives it a special, exceptional taste.

Preparation steps

First prepare the refined butter. Place it in a fireproof dish in the oven at 80 degrees and let it melt. A whitish precipitate will collect at the bottom. Carefully pour over the butter and discard the precipitate. Purified butter does not have an unpleasant smell when frying - the dish gets the taste of hazelnuts
Beat the chops lightly. Cut the skin on the round edge of the cutlet - on the thicker part next to the bone you can also cut it a little. Add a little salt because you will add more salt later. In cooking schools, the truth is taught that breaded meat is not salted before breading and frying because it releases juices and moistens the breaded wrapper. I still salt it a bit because the cutlet is much thicker than the usual steak and remains too unsalted even after later salting.
Beat the eggs. Dip the chops well in them and then roll in white bread crumbs. It would be ideal if they were homemade (they say that crumbs are one of the important trump cards of Viennese steak in Vienna because they have excellent white pastries)
Heat the refined butter. The ideal temperature is 160-170 degrees - in short, you should not smoke. Add two chops, fry on each side for about 5 minutes. The veal doesn't have to be very fried - I like my steaks to be juicy and a little pink in the middle
This amount of butter will be enough for 4 chops, after which the butter should be tossed.
Place the fried chops on kitchen paper to soak up excess fat. Salt them - for breading they say that they should be salted after frying

Serving

Fried, fried, you will say. The Milan cutlet would not have as much fame if it were the usual breaded meat. If done technically correctly - so don't overcook - it remains unsurpassed. I normally eat meat without flour, try it, it's juicier.

Skilled chefs present regional habits and tastes in the style of modern trends in the world. The dishes, also unusual in name, surprise with a combination of slightly dried beef tongue, fresh cow’s cheese and grated horseradish with veal.

Delicious pan

Why do nutritionists like to recommend veal? Due to the richness of niacin, selenium and copper and easy digestibility. So try a delicious pan and in it an even tastier veal with vegetables, mileram and milk.

Fillet steak on vegetables

This somewhat unusual, but very tasty dish was brought to us by Mr. Denis Valčić, a kind of ambassador of Croatian cuisine in Australia.

Karadjordj's steak

If you have a sensitive stomach, count calories or don’t eat meat, you’ll bypass this recipe. Gourmets, however, do not resist the famous specialty, so they will eat it sweetly served with tartar sauce and quality red wine.

Marinated steaks with hunting sauce

You can also use Fant hunting sauce without prejudice when preparing dishes with veal or beef. The meat will add the aroma of forest fruits - forest mushrooms and pines, and to you - half an hour of free time more!

Skewers with peanut sauce

The already famous chicken with peanut sauce has serious competition in fine veal fillet. Turmeric, coriander, coconut milk and soy sauce ingredients are characteristic of Singaporean cuisine. Let them conquer you!

Steaks in garlic sauce

Garlic contains more than 200 biologically active substances, including essential oils, vitamins B1, B2, B6 and C, as well as various minerals and enzymes. Spicy sauce of medicinal garlic, red pepper and ajvar will not disappoint lovers of strong flavors.

Veal medallions in asparagus sauce

Wine-flavored veal medallions will go well with cooked asparagus, and the final note of this dish will be given by a fine asparagus sauce that you can easily prepare with the help of cream soup.

Rosa Cooking