The Tipp
Milanese-style veal cutlet with sautéed potatoes
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A succulent veal cutlet, expertly pounded, breaded and golden-fried in clarified butter until it develops a fragrant, even crust. Inside, the meat retains the proper juiciness without being dry. The dish stands out for its complete lack of greasy heaviness and is served with well-browned sautéed potatoes, faithful to the Milanese tradition.
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