Veal Milanese Cutlet

Ingredients

• 4 pcsVeal chop
• 200 gVeal tongue
• 320 gMacaroni
• 100 gButter
• 60 gParmesan
• 60 gFlour
• 2 pcsEgg
• 120 gBreadcrumbs
• 20 gTruffle
• 150 gMushroom
• 10 mlOlive oil
• 100 gTomato passata
• 10 gParsley
• 4 gSalt
• 2 gPepper

Instructions

1. 1

   Preparation

   • Cook the macaroni in plenty of salted water until al dente, drain and set aside.
   • Cut truffle, mushrooms and cooked tongue into fine julienne strips.
   • Set up a breading station: flour on one plate, beaten eggs in a bowl, breadcrumbs on another plate.
2. 2

   Prepare the macaroni

   • Melt 40 g butter in a large pan.
   • Add the drained macaroni, half the Parmesan and fold in the butter, season with salt and pepper.
   • Stir in the prepared julienne (truffle, mushrooms, tongue) and warm briefly, keep warm.
3. 3

   Bread and fry the cutlets

   • Season the veal cutlets with salt and pepper.
   • Dredge each cutlet in flour, dip in beaten egg, then coat with breadcrumbs. Press breadcrumbs on lightly.
   • Heat 60 g butter (or butter with a splash of olive oil) in a large pan and fry the cutlets over medium heat until golden and cooked through (about 3–5 minutes per side). Let rest briefly.
4. 4

   Sauce and plating

   • Warm the tomato passata and season with salt and pepper. Use a thin line or spoonful as a garnish.
   • Arrange the macaroni beside or around the cutlet. Place the cutlet in the center, add a light streak of tomato sauce, sprinkle with remaining Parmesan and garnish with chopped parsley. Serve immediately.