The Cotoletta alla Milanese is just about the most common dish in Milan, Italy; so common, in fact, that many people simply ask for ‘una milanese’ in restaurants there! The cotoletta alla milanese is simply a veal cutlet, breaded and fried. It is quite similar to the Wiener schnitzel, and rightly so, because that whole region of northern Italy, including Milan, used to be under Austrian rule. One of the main differences is that the bone stays in when making the cotoletta alla milanese.
The cotoletta alla milanese dish is quite a simple one, with few ingredients and simple to produce. Though there are several variations of this dish, it all basically boils down to a veal cutlet breaded and fried in clarified butter.
- 4 Veal Cutlets
- 2 Eggs
- 230g (1 cup) breadcrumbs
- 1 stick butter
- In a bowl, crack the eggs and mix with a pinch of salt and pepper. Stir.
- Prepare another bowl with just the breadcrumbs.
- Tenderize the veal cutlets by hitting with a meat mallet or anything of substantial weight.
- Dip cutlets into egg mixture, then dip in breadcrumb bowl, completely coating veal cutlet with both.
- Dip again in both the eggs and the breadcrumbs to fully coat the cutlets.
- Heat butter in open pan and fry cutlets until golden brown on each side.
- Serve with some broccoli or potatoes as a contorno.