The Tipp
Milanese-style veal chop
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The cornerstone of Milanese cuisine is presented according to the traditions of rural cooking within a historic casa di ringhiera. The veal, kept on its imposing bone, is coated in a meticulously crafted breadcrumb coating and expertly fried to a golden finish. The outer shell is exceptionally crisp and dry to the touch, sealing in a tender, succulent, buttery interior that melts in the mouth.
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