cotoletta alla Milanese
Giorgio Celmo
Ingredients
¼ Tsp. freshly ground black pepper
2 large eggs, lightly beaten
4 (8-ounce) veal chops pounded to ½-inch thickness (French Cut Optional)
1 cup plain fine breadcrumbs
7 tablespoons unsalted butter
Salt
Lemon wedges
Salsa Rosa (see below)
Instructions
Add fresh ground pepper to eggs and lightly beat to combine. Dip veal chops into beaten egg mixture, avoiding the bone and allowing excess egg to drip off. Dredge each chop in breadcrumbs and press between palms so that breadcrumbs adhere to meat.
Melt butter in a large skillet over medium heat. As soon as butter begins to brown, add veal chops; season lightly with salt. Cook until browned, 2 to 3 minutes per side for medium-rare. Remove from the skillet and drain on paper towels. Serve immediately, or keep warm until ready to serve, with Salsa Rosa on the side for dipping.
Pink Sauce, or in Spanish "Salsa Rosa," is very good served with this veal dish. The sauce is creamy and just slightly sweet, but with a bit of a bite from the Tabasco sauce. I first had this sauce while living in Mexico; it was served with grilled shrimp but I like it with Fried meats also.
Ingredients:
¾ cup mayonnaise
¼ cup catsup
1 tbsp. brandy
3-4 drops of Tabasco sauce
1 tbsp. lemon juice (Fresh)
salt to taste
Preparation:
This pink sauce recipe makes 4 servings.
Measure all ingredients into a mixing bowl and mix with a fork or wire whisk until smooth and creamy. If you like a sauce with more bite, add more Tabasco sauce
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