Milanese Cutlet

Instructions

1. 1

   To prepare the Milanese cutlet, first cut the veal ribs. To do this, make an incision in the meat, running the knife between each bone to obtain 4 cutlets of about 250 g each. At this point, scrape the bone with the tip of a knife, so as to completely clean it of the skin, which would otherwise turn dark during cooking. Instead, the hot butter will make the bone handle turn light in color.

2. 2

   Still using the knife, reduce the part of the bone, removing some of it, so as to have a faster cooking. Using a meat mallet, lightly pound the meat, only to even out the thickness without reducing it. Using the knife again, remove any excess tendons, which would shrink the cutlet during cooking.

3. 3

   Set the meat aside and prepare the eggs. Crack them into a bowl and whisk them with a fork, without breaking them too much. If they are small, add another one. Instead, transfer the breadcrumbs to a large dish. Taking the cutlets from the bone, first coat them in the breadcrumbs,

4. 4

   Then, get a mandoline and a bowl full of water. Cut slices about 2-3 mm thick and immediately transfer them to the bowl with water; in this way, they will release a little starch and will not oxidize. Place water in a pot, salt it, and bring it to a boil. Then drain the potatoes and pour them in.

5. 5

   Then add the potatoes, one clove of garlic, lightly crushed, and a sprig of rosemary, and let them brown over high heat, stirring them from time to time. In the meantime, also take another larger pan, which will be used for cooking the cutlet, and put the butter to melt.

6. 6

   As soon as it is hot but not smoking, place the cutlets, making sure that the side with the lines is in contact with the pan. After about 4 minutes, the cutlets will be well browned, then turn them and with a spoon, collect some of the cooking fat and spread it on the bone of the cutlet; in this way, there will be no streaks of blood but you will obtain a light-colored bone. The cutlets should cook for about another 4 minutes, this time depends in any case on the thickness and you will have to obtain meat that is pink inside.

7. 7

   The potatoes will have the same cooking time; when they are almost done, you can salt them and season them with a little pepper. Drain the potatoes on a sheet of absorbent paper, remove the garlic and dab them with another sheet to eliminate excess fat, even if it will be very little thanks to the type of potatoes chosen.

8. 8

   The cutlets are ready, using tongs, transfer them to a plate with absorbent paper and always with a sheet of paper, dab them gently, to remove excess fat. At this point, everything is ready, all that remains is to plate. Place the potatoes on the side of the plate, place the cutlet next to it, and season it with Maldon salt. Serve your Milanese cutlet hot.

9. 9

   Quindi aggiungete le patate 25 uno spicchio d'aglio in camicia leggermente schiacciato, un rametto di rosmarino e lasciatele rosolare a fiamma vivace, saltandole di tanto in tanto. Nel frattempo prendete anche un'altra padella pù grande, che servirà per la cottura della cotoletta e ponete il burro a sciogliere.

10. 10

    Non appena sarà caldo ma non rovente posizionate le costolette, facendo in modo che la parte con la rigatura sia a contatto con la padella. Dopo circa 4 minuti, le costolette saranno ben dorate, quindi giratele e con un cucchiaio raccogliete un po' di grasso di cottura e cospargetelo sull'osso della costoletta; in questo modo non ci saranno le striature di sangue ma otterrete un osso chiaro. Le cotolette dovranno cuocere per circa altri 4 minuti, questo tempo dipende in ogni caso dallo spessore e dovrete ottenere una carne rosata all'interno.

11. 11

    Le patate avranno lo stesso tempo di cottura; quando saranno a fine cottura potrete salarle e condirle con un pò di pepe. Scolate le patate su un foglio di carta assorbente, eliminate l'aglio e tamponatele con un altro foglio in modo da eliminare il grasso in eccesso, anche se sarà veramente poco grazie proprio al tipo di patate scelto.

12. 12

    Le costolette sono pronte, utilizzando una pinza trasferitele sempre in un piatto con carta assorbente e sempre con un foglio di carta tamponatele delicatamente, per eliminare l'eccesso di grasso. A questo punto tutto è pronto non vi resta che impiattare. Posizionate le patate sul lato del piatto, sistemate vicino la costoletta e conditela con il sale maldon. Servite ben calda la vostra costoletta alla milanese.