Veal Milanese is a masterpiece of Italian cuisine in particular of the city of Milan and Lombardy region. An absolute dish loved by young and old: a succulent steak with a crunchy golden breading with a side of crispy potatoes. A dish that, thanks to Italian Michelin-starred Chef Claudio Sadler suggestions, you’ll be able to prepare at home as a great Chef!
00:00 – WHAT’S COOKING?
00:27 – INGREDIENTS
00:39 – MEAT PREPARATION
06:42 – POTATOES PREPARATION
08:44 – COOKING
12:14 – PLATING
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★ FULL RECIPE (WITH PICS): https://www.giallozafferano.com/recipes/veal-milanese-breaded-veal-cutlet.html
★ INGREDIENTS (4 servings)
Veal loin 1 kg
Clarified butter 300 g
Grated bread 300 g
Eggs 4
Salt to taste
Maldon salt to taste
TO COOK POTATOES
Potatoes (La Ratte) 500 g
Clarified butter 100 g
Rosemary 1 spring
Garlic 1 clove
Salt to taste
Black pepper to taste
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6 Comments
Welcome back, that was a very long break though..
Very bad translation from Italian to English .
Thanks chef
The decision to leave the original voice and the translator at the same volume was a terrible one. Otherwise, very good recipe
Good recipe but could not watch through with the audio on. It would be good to have one of the two languages as subtitles rather than two voices one over the other. I’d suggest the original video with English just as subtitles
I think you need to put the meat into the flour first, then eggs, and then crumbs. The flour will isolate the meat from crumbs and eggs will glue layers together. Crumbs are too porous to seal the moisture. Eggs and crumbs should be seasoned. Sprinkle lemon zest on top and serve with a bit of kimchi