Cotoletta alla Milanese with Chef Francesco Lucatorto

Join Francesco Lucatorto as he shows us how to make this traditional dish from his native home in Italy. Grab your ingredients and we'll see you in the kitchen! 

Ingredients needed:

• 1 Veal Chop or Pork Chop (bone in)
• 150 grams White Bread Crumbs
• 2 Medium Eggs
• 200 gr Clarified Butter
• Salt Flakes or Sea Salt

Side Salad:

• Fresh arugula
• Radicchio
• Cherry tomatoes
• Red onions  

Balsamic Vinaigrette:

• 1 tbs Aged Balsamic Vinegar
• 3 tbs Extra Virgin Olive Oil
• Lemon juice
• Salt
• Black pepper

Kitchen Tools needed:

• Fry Pan 
• Tongs 
• Paper towels or oil absorbing paper 
• Knife
• Cutting Board 
• Measuring Spoons / Cups
• Mixing Bowls 
• Salad Bowl 

About Chef Francesco Lucatorto:

Chef was born in Genova, the world capital of focaccia. After studying the Culinary Arts in Italy (ALMA) he joined 2 Michelin star restaurant Providence under Chef Micheal Cimarusti. He soon began exploring the LA food scene, working for Terroni, Officine Brera, Otium, followed by the opening of Sixth+Mill Pizzeria and most recently Osteria Angelini. His passion for food brought him to discover the beauty of baking, kneading and proofing dough. This coupled with his Ligurian roots resulted in an obsession for focaccia.

Disclosures

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