Cotoletta alla Milanese with Chef Francesco Lucatorto - $12.50

Join Francesco Lucatorto as he shows us how to make this traditional dish from his own region: Liguria. Ingredients needed: 

• 1 Veal chop or Pork chop ( bone in )
• 150 gr white bread crumbs
• 2 medum eggs
• 200 gr Clarified butter
• Salt flakes or sea salt
• Salad as side
• 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

Reccomended Wine: 

NOAH Croatina Coste Della Sesia 2015

Purchase at Bar & Garden in Culver City, CAm with 10% Discount: 

https://barandgarden.com/culver-city-bar-garden/noah-croatina-coste-della-sesia-2015.html

About Chef Francesco Lucatorto: 

Francesco Lucatorto was born in Genova, the world capital of focaccia, growing up in Chiavari with his family, was surrounded by the flavors and perfumes of the ligurian coast. After having studied Culinary Arts in Italy. At age 19 moved to London, England at “L’Anima”, a well renowned italian restaurant, He continued his education in Italy, attending ALMA (culinary arts academy) graduated among the best student of the year, right after he had the opportunity to land at Providence restaurant, under Chef Micheal Cimarusti, rewarded with 2 michelin stars in 2009. He soon began exploring the panorama of the LA food scene, working for “Terroni”, “Officine Brera”, “Otium restaurant”, followed by the opening of Sixth+Mill Pizzeria and recently landed at the Osteria Angelini working as a sous chef. His passion for food in general lately brought him to discover the beauty of baking, kneading and proofing dough, linked with his strong Ligurian roots, gave life of almost an obsession about focaccia.

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