fragrant swivel Biscuits
second courses from Italy
Milanese cotoletta
Milanese cotoletta
ready in
15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A real and tasty rib, fast and easy
preparation
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.
step 2
Scrape the bone well, otherwise baking the little attached flesh would burn.
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.
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
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.
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
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.
step 8
Spread it in a pan with the clarified butter and let it bake on both sides, turning it only once.
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.