How to prepare the authentic steak Milanese, or ‘Milanese-style cutlet’: a mouth-watering meat recipe made with veal, even tastier with these useful tips. Not just any slice of breaded and fried meat can claim the title of costoletta alla milanese (“Steak Milanese or Milanese-style cutlet”). Costoletta actually means “little rib”, and the real deal must come from the rear section of the calf, cutting the loin between the ribs. The best ones are 3 cm thick, with a long bone, the ones furthest away from the animal’s neck. According to the experts, only the first six ribs are suitable, as they provide the perfect balance of meat and fat.

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Fine Dining Lovers.com – 13 ottobre 2015