538. Cotolette di Vitella di Latte alla Milanese

Milk-Fed Veal Cutlets Milanese Style

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Method

You are all familiar with simple veal cutlets “alla milanese,” but if you like them more flavorful, make them this way. After removing the bone from the rib and discarding the scraps, flatten the cutlets with the blade of a large knife until they are quite thin. Then make