Veal Cutlet Recipe – Italian Cuisine – Italian Cuisine

Veal Cutlet Recipe - Italian Cuisine


The rib of the Parmigianino restaurant in Parma, created by chef Roberto Conti

  • 1 kg 4 veal cutlets on the bone
  • 150 g panko bread
  • 25 g white wine vinegar
  • 4 red potatoes
  • 3 yolks
  • 2 eggs
  • PDO Parmesan Cheese
  • clarified butter
  • corn oil
  • salt and flakes

FOR POTATOES
Wash potatoes without peeling them. Cut them into wedges and blanch them for 15 minutes in water and vinegar. Cool them in water and ice, dry them and fry them for 8-9 minutes in corn oil at 130 ° C. Set them aside, to fry them later for another 3-4 minutes.

FOR THE MAYONNAISE
break the eggs at room temperature in an immersion mixer bowl. Add a pinch of salt, the white wine vinegar and begin to emulsify, pouring 200 g of corn oil flush. Finally, add 50 g of grated Parmesan cheese and emulsify for one last time.

FOR THE RIBS
beat chops only with your hands and dip them in the yolks beaten with a drop of water. Then bread them in panko bread.
fry in abundant clarified butter mixed with corn oil, for about 5 minutes per side.
Let them rest on kitchen paper while you finish frying the potatoes in oil at 180 ° C. Serve the ribs with the mayonnaise and the fried potatoes.

This recipe has already been read 659 times!

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close