Kim Milan's Cotoletta alla Milanese

• 1 veal bone-in loin (or pork/beef loin)
• 3 tbsp flour
• 1 egg
• 1 cup breadcrumbs
• 100g clarified butter (or butter)
• arugula, to taste
• 3 cherry tomatoes
• 1/2 lemon
• 1 tbsp olive oil
• salt, to taste
• pepper, to taste

Recipe 🍳

Cooking tips 💡

• Because the meat is thick, press the breadcrumbs firmly onto the surface; otherwise, the coating may come off during frying.
• Using clarified butter instead of regular cooking oil gives the dish the rich, nutty butter flavor traditional to Milan.
• You can substitute veal with pork loin or beef loin for an equally excellent cutlet.

Recommended for 🙋

• ⭐Those who want to make a premium cutlet with a crispy exterior and perfectly medium, juicy interior.
• ⭐Those interested in classic cutlet dishes using traditional Italian techniques.