Get ready to experience the ultimate comfort food with this delicious Milanese Cutlet recipe! Crispy on the outside, juicy on the inside, and perfectly golden, this classic Italian dish will transport your taste buds straight to Milan. Whether you’re looking for a show-stopping dinner or a hearty weekend treat, this cutlet is guaranteed to impress. Follow this step-by-step guide to create a dish that’s full of flavor and tradition.

To prepare the Milanese cutlet, the first step is to cut the chops from the veal rack. To do this, make incisions in the meat by sliding the knife between the bones to get 4 chops, each about 200g/250g. Next, scrape the bone with the tip of the knife to clean it completely from the skin, which would otherwise turn dark during cooking. Instead, the hot butter will make the bone handle turn light.

Using the knife, trim part of the bone to speed up the cooking process. Then, use a meat mallet to gently flatten the meat, just enough to even out the thickness without reducing it. Once again, use the knife to remove any unnecessary sinews, as these would cause the cutlet to shrink during cooking.

Set the meat aside and prepare the eggs. Crack them into a bowl and whisk them without overbeating. If they are small, add another egg. Transfer the breadcrumbs to a large bowl. Take the chops by the bone and dip them first into the breadcrumbs, then immerse them in the egg and again into the breadcrumbs, pressing firmly with your hands to ensure the breading sticks well. Perform a double breading by dipping the cutlets back into the egg and again into the breadcrumbs, pressing firmly but without flattening the meat too much. Repeat this for all the chops.

Then, using the flat side of the knife blade, tap the cutlets to even out and secure the breading. Finally, use the blunt side of the knife to make a sort of grid on the cutlets, first creating horizontal lines and then vertical ones. Repeat the same process for the rest of the cutlets and move on to the potatoes. Wash the Charlotte potatoes with some water and baking soda, then dry them.

Next, use a mandoline and a bowl full of water. Slice the potatoes into thick slices and transfer them into the bowl of water, which will release some starch and prevent oxidation. Fill a saucepan with water, add salt, and bring it to a boil. Then, drain the potatoes and add them to the water.

Blanch them for about a minute and a half, then drain them again and cool them slightly under cold running water. This parboiling will reduce the cooking time in butter. Dry the potatoes with a kitchen towel, and meanwhile, heat a large pan. Add the clarified butter and let it melt.

Then, add the potatoes, a slightly crushed garlic clove with its skin on, and a sprig of rosemary. Sauté them over high heat, stirring occasionally. Meanwhile, take another large pan for cooking the cutlets and melt some butter in it.

Once the butter is hot but not smoking, place the cutlets in the pan with the grid side facing down. After about 4 minutes, the cutlets will be nicely golden, so flip them over. Using a spoon, scoop up some of the cooking fat and pour it over the bone to ensure that the bone remains light instead of showing blood streaks. The cutlets should cook for another 4 minutes; this time depends on their thickness, and the meat should be pink inside.

The potatoes will have the same cooking time. When they are nearly done, you can salt them and season with a bit of pepper. Drain the potatoes on a sheet of paper towel, remove the garlic, and pat them with another sheet of paper to absorb any excess fat, although there will be very little due to the type of potatoes used.

The cutlets are ready. Using tongs, transfer them to a plate lined with paper towels and gently pat them with another sheet to remove any excess fat. Now everything is ready; just plate it up. Place the potatoes on one side of the plate, arrange the cutlet next to them, and season with Maldon salt. Serve the Milanese cutlet hot.

Don’t miss out on this crispy, tender, and savory dish – perfect for any special occasion or a delicious weeknight dinner!