Costolette di Maiale alla Milanese

Name: Costolette di Maiale alla Milanese (Milanese Breaded Pork Cutlet)
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 lemon, quartered; salt and pepper; 2 eggs, beaten; 6 tbsp dried white breadcrumbs; olive oil and vegetable oil, for shallow-frying; olive oil and vegetable oil, for shallow-frying; 500 g purple sprouting broccoli; 2 garlic cloves, sliced; ½ chilli, chopped; 4 large pork cutlets, bone in; salt and pepper

Milanese Breaded Pork Cutlet

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“Meat cooked the Milanese way is almost always breaded and fried. The most typical example is usually made with veal, but the dish is also possible with chicken or pork. For this one here, you need a large pork cutlet with the bone, the flesh beaten quite thinly. The rest is child’s play.”

Ingredients

4 large pork cutlets, bone in
salt and pepper
2 eggs, beaten
6

Europe
Italy
Milan
Main course
Mediterranean

Method

Place the cutlets on a piece of cling film or greaseproof paper, and cover with another piece. Beat the fleshy parts with a mallet or something heavy. You want the meat to spread and become a little thinner. Remove the film or paper.

Season the cutlets and dip in the beaten eggs, then coat with breadcrumbs.

Pour enough mixed oil into a large shallow pan to cover the base. Heat i