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Costoletta alla Milanese
A classic Milanese dish featuring a bone-in veal cutlet, expertly breaded and fried to a perfect golden crisp in butter. The signature 'ear' shape, achieved by the bone, adds to its rustic charm and ensures a delightful crispy edge.
๐ง ์ฌ๋ฃ
- 2 Bone-in veal chops(Approximately 2-3 cm (1 inch) thick, preferably loin or rib cut. Ensure they are bone-in for authenticity.)
- 2 Large eggs(For the egg wash.)
- 200 g Plain breadcrumbs(Fine, unseasoned breadcrumbs are ideal for a delicate coating. Panko can be used for extra crispiness, but is less traditional.)
- 100 g Unsalted butter(For frying. Clarified butter (ghee) is highly recommended as it has a higher smoke point and won't burn as easily.)
- to taste Salt
- to taste Black pepper(Freshly ground is best.)
- for serving Lemon wedges(Essential for cutting through the richness.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the veal: Place each veal chop between two sheets of parchment paper or plastic wrap. Using a meat mallet or the flat side of a heavy pan, gently but firmly pound the chops to an even thickness of about 1-1.5 cm (around 1/2 inch). Be careful not to tear the meat. This tenderizes the meat and ensures even cooking. Season both sides generously with salt and freshly ground black pepper.
โฑ๏ธ 10 minutes - 2
Set up the breading station: Prepare three shallow dishes or plates. In the first, whisk the eggs until well combined. In the second, place the breadcrumbs. If desired, you can mix a pinch of salt and pepper into the breadcrumbs.
โฑ๏ธ 5 minutes - 3
Bread the veal: Dip each pounded veal chop first into the whisked eggs, ensuring it's fully coated. Let any excess egg drip off. Then, transfer the chop to the breadcrumbs, pressing firmly to ensure an even and generous coating on all sides. The breadcrumbs should adhere well. Set the breaded chops aside on a clean plate or wire rack.
โฑ๏ธ 5 minutes - 4
Fry the cutlets: In a large, heavy-bottomed skillet, melt the butter over medium-high heat. The butter should be hot but not smoking. If using regular butter, watch carefully to prevent burning. If using clarified butter, it can reach a higher temperature. Carefully place the breaded veal chops into the hot butter, ensuring not to overcrowd the pan (fry one at a time if necessary).
- 5
Cook until golden brown and crisp: Fry the cutlets for approximately 5-7 minutes per side, or until they are a deep golden brown and the coating is crispy. The internal temperature of the veal should reach 63ยฐC (145ยฐF) for medium-rare to medium. Adjust the heat as needed to maintain a consistent frying temperature and prevent burning.
โฑ๏ธ 10-14 minutes - 6
Drain and serve: Once cooked, carefully remove the Costoletta from the skillet using tongs or a slotted spatula. Place them on a wire rack set over a baking sheet to drain any excess butter. This helps keep the coating crisp. Serve immediately with fresh lemon wedges on the side.
โฑ๏ธ 1 minute
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor authentic Milanese flavor and texture, use bone-in veal chops. The bone helps insulate the meat during frying, keeping it moist.
- โClarified butter (ghee) is highly recommended for frying. It has a higher smoke point than regular butter, preventing it from burning and imparting a bitter flavor.
- โThe characteristic 'ear' shape is achieved by the bone protruding from the meat. Ensure the breading extends slightly beyond the bone to create this crispy edge.
- โDon't overcrowd the pan when frying. This lowers the oil temperature and can result in soggy cutlets.
- โFor an extra crispy coating, you can double-dip the cutlets: egg, breadcrumbs, egg again, then breadcrumbs again.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Serve topped with a fresh salad of arugula, cherry tomatoes, and shaved Parmesan cheese, dressed with lemon juice and olive oil.
- While veal is traditional, this method can also be applied to chicken breasts or pork cutlets.