The Milan cutlet (Cototletta Alla Milanese) is an Italian cousin, or rather the great -grandfather of the Polish pork chop. He is older than the famous Vienna schnitzel, which has become the progenitor of the native pork chops. The history of this dish is long and full of inaccuracies – as usual in such cases – the rights to the invention of many nations. Regardless of the roots of the cutlet, which became more widely known thanks to Italy, in the original recipe you will find some differences in relation to what we use every day, preparing pork chops. See for yourself that these details have a significant impact on the qualities of the dish.
Ingredients:
- 4 chops made of veal enticot (4 x about 200 g),
- 2 eggs,
- tart roll (about 200 g),
- 2 teaspoons of lemon juice,
- salt, pepper (to taste),
- 200 g of clarified butter (for frying).
Method of performance:
Gover the meat to room temperature. Lightly break the chops with a pestle through a sheet of food foil (in some recipes for the Milan cutlet this step is skipped).
Spread the eggs with the addition of lemon juice, salt and pepper. In turn, dip the chops in eggs and then coat in breadcrumbs. If you want to get a thicker layer of coating, repeat these activities twice. Put the leans chops for several minutes.
Heat a pan at medium power of the burner and melt clarified butter on it. There must be a lot of it to flow to the cutlets.
Fry the chops in parties (2 pieces) in golden color. Turn them from time to time – so that they are frying for about 2-3 minutes on each side.
Put fried Milan chops on a paper towel sheet to absorb excess fat. Serve hot, with selected additives, e.g. potatoes and beetroot salad.
Source: NowowoPuje.pl
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