If today vitello tonnato is very popular in Milan, cutlets are cooked in Piedmont. But not Milanese style, but Turin style, with breadsticks for breading. Only one thing is not discussed: clarified butter for cooking. We "stole" the recipe from Marco Sacco, 2 Michelin star chef of the Piccolo Lago restaurant in Verbania and Piano 35 in Turin, who sees the cutlet with different eyes: "This recipe represents for me belonging to the Piedmontese tradition , the desire to propose a dish that has its roots in the Turin of traditions, in the name of one of its typical products, the breadstick. My cooking has always been linked to my experience, and also in this case I have told my experience and my passions, especially those of childhood. Cutlet: after all, what's better for a child? I added a cherry and onion salad to refresh the palate, a unique pleasure of simple and decisive flavors ". How not to try?

Ingredients for 5 cutlets

1 kg sirloin of veal
0.5 kg crumbled breadsticks
3 eggs
0.5 kg breadcrumbs
salt
pepper
0.5 kg clarified butter

Ingredients for the salad
300 g cherry tomato
50 g red onion
Extra virgin olive oil
salt

For the grissinopoli
Portion the sirloin into 5 slices of 160 g, beat the slices lightly leaving a thickness of at least 1.5 cm. Break the eggs into a bowl, salt and pepper them. Bread the slices in the following order: breadcrumbs, egg, breadsticks. Lightly press the breading and then brown in a pan in clarified butter. Finish cooking in the oven at 200ºC for 3-4 minutes.

For the cherry salad
Peel the cherries and cut them in half. Finely chop the onion and rinse it under running water for 1 minute.
Put the tomatoes and onion in a bowl and season with extra virgin olive oil, salt and black pepper.

Finishing and presentation
Arrange the tomato and onion salad on the plate, cut the grissinopoli into 2 on the bias and place it in the center of the plate slightly overlapping. Finish with a few flakes of salt.

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