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How to make Milananese veal chops à la Roberta ?

Entrecote Milanaise

Yum, the real Milanese chops, according to Roberta, the favourite mamma of Parisiennes. This recipe is excerpted from the book L’Italie de Roberta, by Roberta Nacmias and Sébastien Cauchon, published by Editions Brigitte Eveno, €19.90.

4 PERS

PRÉPARATION : 30 min

CUISSON : 12 min

Heat the service plates in the oven at 60 °C (th. 2).

Place the veal chops on a cutting board and flatten them with a tenderizer, insisting near the bone. Don’t hesitate to do this frankly, you must almost double the size of the chop. If you don’t have a tenderiser, use the flat bottom of a full bottle.

Beat the eggs in a plate with a fork. Pour the breadcrumbs in a second plate. Dip each veal chop in the beaten egg mix, then in the breadcrumbs, insisting so that these stick on both sides.

Prepare a large serving dish covered with absorbing paper. Melt the butter in a large pan over an average flame. Cook the chops two by two, 3 min on each side. The breadcrumbs must be golden and the meat cooked until the inside is pinkish.

Place the chops on absorbing paper little by little, then serve on the warm plates with 1 quarter lemon placed on each chop.

Also check out the trattoria of Roberta in Montmartre.

livre recette roberta

L’Italie de Roberta, by Roberta Nacmias and Sébastien Cauchon, published by Editions Brigitte Eveno, €19.90.

Also discover the filet mignon breaded with granola and italian mammas' crispy rice balls.

INGREDIENTS :

- 4 tender veal chops, not too thick, with their bone

- 2 eggs, 200 g of breadcrumbs

- 100 g of butter

- 1 lemon (there are 2 schools: with or without, I adore it with !)

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