Similar to the traditional Cotoletta alla Milanese, but with an extra gear that makes it even tastier: this veal cutlet is very special, thanks to its aromatic breading made with three fragrant herbs, parsley, sage and thyme.
A perfect Milanese cotoletta must be thick, made with veal meat on the bone, breaded in breadcrumbs and cooked in butter. Once cooked, the result must be the following: white-pink inside, golden and crispy on the outside, and the breading must not be detached from the meat.
Watch the video, learn how to bread it in the right way and how to fry it, strictly with butter, according to Italian tradition! In addition, an original side dish. Read the complete recipe here.