Cotoletta alla Milanese
Author: Christian Eilers
Recipe type: Main Dish, Lunch, Dinner
Cuisine: Italian, European
The Cotoletta alla Milanese is quite a common dish in the real 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. This dish is quite a simple one with few ingredients, and it is just as easy 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. Buon appetito!
- 4 Veal Cutlets
- 2 Eggs
- 230 g (1 cup) breadcrumbs
- 110-120 g (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 (side dish).