How to make Milanese cutlet: mistakes and tips to prepare the famous Italian recipe

There are recipes that more than others need attention and that, if prepared to perfection and without mistakes, give more satisfaction than others: one of these is certainly the Milanese cutlet! The perfect Milanese cutlet is high, breaded in the right way, fried just as tradition wants and tasted absolutely without anything else that can cover its strong flavor! Do you want to bring this greedy second course to the table and amaze your friends? Well, then today we will explain you step by step how to do it and all the mistakes you cannot absolutely make: Milanese cutlet is an art, let's do it at best!

The mistakes not to be made for the perfect Milanese cutlet and the tips for perfect breading

Choose the right cut of meat

The real Milanese cutlet is prepared with a cut of veal deriving from the loin: if you want to make it perfect you have to be uncompromising and choose the rib strictly with the bone. The characteristics of this cut are the delicate flavor and the tenderness given by the presence of the bone which must not be removed but rather breaded and fried together with the meat. No beef, no slices, only rib deriving from the loin! To prevent your Milanese cutlet from curling during cooking, make two or three cuts that are not too deep. If there is too much fat attached to the bone, remove it with a sharp knife before breading it properly; and then let’s go directly to point two!

Breading is a serious matter

Who said that many ingredients are needed to bread the Milanese cutlet well? The Milanese cutlet is breaded only with eggs and breadcrumbs: no salt, no flour and absolutely no Parmesan cheese! Dip the cutlet one at a time in the lightly beaten egg, pull it away and drain it: in this way you do not run the risk of taking on too much flavor of the egg. Once wet in the egg, place the Milanese cutlet on a plate in which you will have placed the breadcrumbs or the crumb of stale bread minced in a mixer: with the palms of your hands, make a light pressure, turn it over and repeat the operation. Be careful to bread the edges well, so the Milanese cutlet will fry evenly and the breading will cover the entire surface.

Butter or oil?

Never ask a Milanese person this: the Milanese cutlet must be fried in clarified butter, no seed oil and no extra virgin olive oil! Light frying is not frying, today let’s not think about cholesterol! Bring the clarified butter to a temperature in a non-stick pan with high sides, and when it starts to fry lay one Milanese cutlet at a time and cook for 15 minutes, turning it halfway through cooking. The temperature is very important: the Milanese cutlet must fry over medium heat, only in this way you will prevent the butter from burning the breading leaving the meat raw inside. The perfect Milanese cutlet does not need to overcook, 15 minutes are enough for a cut about two centimeters high, in this way you will get a crispy Milanese cutlet outside and soft and juicy inside.

Drain it carefully

Once cooked, the Milanese cutlet must be drained and gently dabbed with a sheet of absorbent kitchen paper to eliminate excess butter. Once dry, do not keep the Milanese cutlet covered to keep the crispy breading and prevent it from becoming too soft. Salt only a moment before serving, not before: in fact, if added to the Milanese cutlet not carefully dried, it risks ruining your breading! If you prepare several Milanese cutlets together, keep them in the hot oven off before serving them!

Serve the Milanese cutlet alone

The Milanese cutlet is not a sliced steak: no vegetables, no rocket and absolutely no flakes of Parmesan cheese to accompany it! The Milanese cutlet is a rich dish, full of flavor, why spoil it with unnecessary ingredients and seasonings? If you really can not do without it, serve your Milanese cutlet with a fresh salad (served separately) or for once do not think about your figure and accompany it with a good portion of french fries!