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

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.

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.

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.

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