Veal Chops Milanese Style

Recipe second for 4 people based on Veal - cooking method fried.

Preparation:

Preparation: Milanese cutlets are only those on the bone, but the recipe is increasingly made with slices of rump cut not too thin. Beat the meat, put it in the lightly salted beaten egg; Roll it in the fine breadcrumbs making it adhere well. Fry the cutlets, over low heat, in abundant clarified butter, leaving them to brown on both sides for about 10 minutes. Dry them on absorbent paper, arrange them on a serving plate and serve hot. Ribs go well with any side of buttered vegetables or fresh salads. Accompanying wines: Sancolombano Rosso DOC, Rosso Conero DOC, Solopaca Rosso DOC.