Photograph of the finished Cotoletta alla milanese

Italy · Sườn bê chiên xù kiểu Milan

Cotoletta alla milanese

40 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Veal Veal 2.2 lb
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Panko breadcrumbs Panko breadcrumbs 7.1 oz
  • Photograph of Unsalted butter Unsalted butter 7.1 oz
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Lime Lime 1

Method

  1. 1 Thinly slice the veal ribs with the bone still attached, then sprinkle with salt and pepper on both sides.
  2. 2 Beat the eggs, dip the ribs in the egg mixture, then roll them thoroughly in the breadcrumbs, pressing firmly so that the breadcrumbs adhere evenly.
  3. 3 Let the ribs rest in the refrigerator for 15 minutes to allow the batter to set.
  4. 4 Melt unsalted butter in a pan, then fry each side for 4 minutes over medium heat until golden brown and crispy.
  5. 5 Remove from the oil and place on paper towels to drain, sprinkle with a little salt, and serve with a slice of lemon.

With an appliance

  • Air fryer 38 min

    Replace step 4: brush melted butter and spray oil onto both sides of the breaded ribs, fry at 200 degrees for 12 minutes, flip at the 6th minute; still drain and sprinkle with salt in step 5.

Start cooking