Cotoletta Alla Milanese

Ingredients

1. Veal rack 250g
2. Salt 1-2g
3. Breadcrumbs 45g
4. Grana Padano 12g
5. Flour 10-12g
6. Egg 1

Method

1. Cut the veal rack into portions of 250g and season them with salt on both sides and set aside
2. Put the meat inside a plastic bag and place on a flat surface. Start to flatten the meat using a meat hammer and hammer the meat evenly on both sides.
3. Mix the egg  and whisk until thoroughly incorporated and dip the meat into the flour mixture then into the egg mixture until evenly coated on all sides
4. Coat with breadcrumbs until evenly coated and transfer to an appropriate container
5. Fry the Milanese in a pan with butter at medium temperature for about 5 minutes until it turns crispy and juicy on the inside.
6. Display on a plate with a mixed salad tossed with lemon and cherry tomatoes.