Choose thick bone-in chops and leave the bone as a handle. Press coarse crumbs onto the egg-coated meat, then cook in a single layer so the butter stays golden without darkening. The chops should remain tender and lightly browned.
Cotoletta alla milanese
Prep 20 min · Cook 16 min · Serves 4 · Difficulty Medium
Method
Score the outer skin of each chop so it does not curl, then lightly flatten the meat. Do not salt it yet.Score the outer skin of each chop so it does not curl, then lightly flatten the meat. Do not salt it yet.
Beat the eggs in a shallow dish without salt. Dip each chop in the egg, keeping the bone handle clear, then press freshly grated coarse breadcrumbs onto both sides.Beat the eggs in a shallow dish without salt. Dip each chop in the egg, keeping the bone handle clear, then press freshly grated coarse breadcrumbs onto both sides.
Melt the butter gently in a wide pan without browning it. Raise the heat slightly and add the chops in one layer, keeping the butter golden. If necessary, use two pans and divide the butter between them.Melt the butter gently in a wide pan without browning it. Raise the heat slightly and add the chops in one layer, keeping the butter golden. If necessary, use two pans and divide the butter between them.
Cook for 7–8 minutes per side, until the chops are tender and lightly golden. Salt them and serve with lemon wedges.Cook for 7–8 minutes per side, until the chops are tender and lightly golden. Salt them and serve with lemon wedges.
