A rib chop keeps its bone attached for the crisp, butter-fried Milanese cutlet.
Cotoletta alla milanese is built around a veal rib chop, not a thin boneless scallop.
Veal loin and rib chops are used for cotoletta alla milanese. Leave the rib bone projecting from the meat; it stays clear of the coating and serves as a handle at the table.
Score the outer edge so it will not curl, then flatten the chop lightly. Leave the rib bone uncovered when you dip the meat in egg and press on coarse breadcrumbs. Fry the chops in butter in one layer; follow the selected recipe’s stated thickness and cooking time.
Cotoletta alla milanese uses a veal loin or rib chop with the rib bone attached. Leave the bone uncovered during breading and frying; it remains as a handle when the cutlet is served.
Ask for a veal loin or rib chop with the rib bone attached. A thin boneless veal cutlet cooks differently and does not provide the long bone that remains visible in this preparation.
Ask the butcher for a veal rib chop with its bone attached. For a thick Milanese cutlet, choose a chop as thick as the rib bone and keep that thickness in mind when frying.
Keep fresh veal refrigerated as directed by the butcher or package label. Keep raw meat separate from ready-to-eat food and prepare it with clean utensils.
Not for the bone-in Milanese cut described here. Ask for a rib or loin chop that retains its bone.
It leaves a convenient handle on the finished cutlet and makes the rib chop recognizable.
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