Milanese veal chop
by Tavolino
A classic of Milanese cuisine: bone-in veal chop, double-breaded and fried in clarified butter, served with sautéed ratte potatoes.
Ingredients
- Veal rack 1 kg
- Large eggs 4
- Breadcrumbs 300 g
- Clarified butter 400 g
- Maldon salt to taste
- Ratte potatoes 500 g
- Rosemary 1 sprig
- Fine salt to taste
- Black pepper to taste
- Garlic 1 clove
Preparation
- 1
Cut the veal rack between the bones to obtain 4 chops.
- 2
Clean the bone well with a knife to remove any membrane and trim it slightly.
- 3
Pound the meat lightly to even out the thickness and remove any gristle from the edges.
- 4
Beat the 4 eggs in a bowl. Place the breadcrumbs on a large plate.
- 5
Dredge the chops in the breadcrumbs, then in the egg, and back into the breadcrumbs, pressing down well.
- 6
Repeat the double breading (egg and breadcrumbs) for each chop.
- 7
Even out the breading by tapping with the back of a knife and score a grid pattern on the surface.
- 8
Slice the 500 g of ratte potatoes to 2-3 mm and place them in cold water.
- 9
Blanch the potatoes in boiling salted water for 90 seconds, then drain and dry them.
- 10
Heat 100 g of clarified butter in a pan with garlic and rosemary, and sauté the potatoes.
- 11
In another pan, melt 300 g of clarified butter and fry the chops for 4 minutes.
- 12
Turn the chops, baste the bone with the hot butter, and cook for another 4 minutes.
- 13
Drain the potatoes on paper towels, season with fine salt and black pepper.
- 14
Drain the chops on paper towels, season with Maldon salt, and serve immediately.