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Milanese cotoletta

ingredients

servings

2

Butter

1 knob

Eggs

1 unit

Type 00 wheat flour

3 spoons

Breadcrumbs

1/2 cup

Beef sirloin

200 grams

second courses from Italy

Milanese cotoletta

Milanese cotoletta

with meat with gluten with eggs with lactose source of B vitamins high in iron high in potassium high in phosphorus

ready in

15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Milanese cotoletta

A real and tasty rib, fast and easy

Milanese cotoletta step 1

step 1

Clean the meat from the edges, remove the part that would bake in the baking, then cut the meat close to the bone, releasing it for a part.

Milanese cotoletta step 2

step 2

Scrape the bone well, otherwise baking the little attached flesh would burn.

Milanese cotoletta step 3

step 3

Do not strike it with the beating, never, because it fights, but press it with your hand well enough to widen it. Prepare the clarified butter.

Milanese cotoletta step 4

step 4

Cut the cold butter into small pieces and put it into a very low fire when the butter is completely melted, let it rest for about 10 minutes

Milanese cotoletta step 5

step 5

Then decant it into another pot by dividing it from the serum that will be formed. Clarifying butter means depriving it of the water and the part that, when baking, burns more easily: the casein.

Milanese cotoletta step 6

step 6

So treated, butter can also be used for prolonged cooking and at fairly high temperatures, the butter has a 176 degree smoke point, the butter clarified at 190. It can be stored in glass jars

Milanese cotoletta step 7

step 7

Then flour the rind, then pass it into the un salted egg and then into the breadcrumbs. Do not salt first because the moisture in the salt will dampen the bait.

Milanese cotoletta step 8

step 8

Spread it in a pan with the clarified butter and let it bake on both sides, turning it only once.

Milanese cotoletta step 9

step 9

Then put it on absorbent paper and then into the dish. Do not put lemon or other, because it must feel the taste of meat and butter.

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