To cook our Milanese-style ribs, we first cut the leather cord that surrounds the meat with scissors. To ensure that the ribs do not curl during cooking, we need to make a few small cuts on the edge.<\/p>\n
Then open the eggs in a plate and beat them with a fork (egg whites and yolks must then mix).<\/p>\n
We pass one cutlet in the egg at a time; first on one side and then on the other; then pass them in breadcrumbs possibly on a cutting board. To make the breading adhere well, press hard with the palm of your hand on both sides.<\/p>\n
We then melt the butter together with the oil in a non-stick pan, or use clarified butter. We arrange the ribs in the pan, browning them first on one side and then on the other.<\/p>\n
After cooking dry them on absorbent paper, put them on a hot serving dish, our cutlets will now be ready to be salted and served.<\/p>\n
First of all, to prepare our delicious baked potatoes we must wash them, peel them and cut them into cubes, possibly all of the same size. So let’s put them for about ten minutes in a container with water and salt.<\/p>\n
Put a few tablespoons of olive oil, rosemary and a clove of garlic into the baking tray. Drain the potatoes, place them in the pan and mix them. Let’s cook them in a preheated oven at 180 \u00b0 C for about 30 minutes, turning them from time to time.<\/p>\n
Once ready, let’s salt them to taste and serve them hot together with the ribs.<\/p>\n
To obtain a tender breading and perfect browning, we recommend not salting the egg where the chops will be passed before cooking.<\/p>\n
We also recommend cooking the ribs in plenty of butter with the addition of oil to prevent the butter from burning quickly. Alternatively, you can use only plenty of clarified butter.<\/p>\n","protected":false},"excerpt":{"rendered":"
To cook our Milanese-style ribs, we first cut the leather cord that surrounds the meat with scissors. To ensure that the ribs do not curl during cooking, we need to make a few small cuts on the edge. Then open the eggs in a plate and beat them with a fork (egg whites and yolks […]<\/p>\n","protected":false},"author":2,"featured_media":219,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-217","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-courses"],"yoast_head":"\n