Milanese-style bone-in cutlet

Redazione

A monumental meat main course, highly appreciated by the restaurant’s regulars. The veal or pork knuckle, carefully prepared with the bone left in, is given a substantial, fragrant coating and exceptionally golden browning in clarified butter. Online reviews highlight the juicy texture of the meat at the center, which contrasts with the dry crispness of the outer crust, offering the palate a rich, opulent, old-world experience.