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Veal cutlet is a famous main course in Milan, represent a tasty but elegant dish for any dinner. Preparing the costoletta alla Milanese is pretty easy and Giancarlo Perbellini will drive you in all the steps to replicate at home the original recipe
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The famous Italian chef shows you how to make the Milan veal chop at home. The recipe is quite easy to prepare and it requires less than 40 min. Per 1 person you will need a veal chop, 50 g of cherry tomatoes, 2 egg, 10 g of powdered sugar, flour, 100 g of breadsticks. Let’s begin the recipe removing the silk and seed from the tomatoes, add oil and the powdered sugar and put them in oven for 15 minutes at 180°C. Then let’s boil an egg for 7 min and prepare the grissini crumbs. Now clean the meat removing the fat from the perimeter and the bone. Once done, we can break the remaining egg, salting and beating it. Let’s can dip the chop in the flour, then in the egg and finally in the crumbs, and repeat this process twice. Before cooking the meat, let’s prepare the tomato mayonnaise, peeling the cooked egg and blending it with the tomatoes and some extra virgin olive oil. We are ready to slowly cook the veal chop in a pan with clarified butter and to plate up the dish
