Cutlet a la milanese with salad with buttermilk dressing
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Gastrotools
Recipes from professionals
Simple, but delicious! Cutlet a la milanese gets an upgrade here with the use of rib cutlets. Enjoy them with lemon and a delicious salad on the side. You can also garnish the plate with a small handful of fresh or butter-fried herbs.
Servings
: 4
servings
Ingredients
4
rib cutlets
2
eggs
2
dl
wheat flour
4
dl
panko breadcrumbs
Butter and oil for frying
2
lemons
Optional fresh or butter-fried herbs for garnish
Salt and pepper
1
large head of lettuce
2
dl
whipping cream
1
lemon
1-2
tsp
sugar
Chopped green onions and green onion flowers for garnish
Salt and pepper
Avoid screen shutting off
Instructions
Cutlet a la milanese
Step 1/6
Pound the cutlets flat between two pieces of plastic wrap with a meat mallet or the back of a heavy pan.
Step 2/6
Whisk the eggs in a deep plate.
Step 3/6
Coat the cutlets first in wheat flour seasoned with salt and pepper, then in the whisked eggs and finally in panko breadcrumbs.
Step 4/6
Fry the cutlets in plenty of butter and oil for approximately 2-3 minutes on each side, until they are golden and cooked through. Let them drain on paper towels and sprinkle with fleur de sel.
Step 5/6
Halve the lemons.
Step 6/6
Plate the cutlets on plates with a halved lemon on the side as well as fresh or butter-fried herbs. Enjoy with the salad.
Salad with buttermilk dressing
Step 1/3
Rinse the lettuce thoroughly without removing the lettuce leaves from the core. Let it drain well.
Step 2/3
Add whipping cream to a bowl, and add lemon juice and sugar to taste. Season the dressing with salt. Let it sit for 10 minutes.
Step 3/3
Dip the lettuce in the dressing, place it in a bowl, and garnish finally with chopped green onions, green onion flowers and freshly ground pepper.
