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Cotoletta alla Milanese
Created by: Howcan Team
Ingredients
- 4 veal cutlets, pounded to 1/4-inch thickness
- 1 cup all-purpose flour
- 2 eggs
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/2 cup vegetable oil
- 1 lemon, cut into wedges
Instructions
- Season the veal cutlets with salt and pepper on both sides.
- Dredge each cutlet in the flour, shaking off any excess.
- In a shallow dish, beat the eggs with a pinch of salt.
- In another shallow dish, combine the breadcrumbs and Parmesan cheese.
- Dip each floured cutlet into the beaten eggs, allowing any excess to drip off, then coat with the breadcrumb mixture, pressing gently to adhere.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the breaded cutlets to the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through.
- Transfer the cooked cutlets to a paper towel-lined plate to drain any excess oil.
- Serve the Cotoletta alla Milanese hot with lemon wedges on the side.
Cotoletta alla Milanese is a classic Italian dish originating from Milan. It consists of a breaded and fried veal cutlet, traditionally cooked bone-in to enhance the flavor. The dish dates back to the 12th century and is said to have been inspired by the Viennese Wiener Schnitzel. The veal is pounded thin, coated in breadcrumbs, and then fried to golden perfection. Renowned Milanese chefs such as Gualtiero Marchesi and Carlo Cracco have elevated this dish to an art form, emphasizing the importance of using high-quality ingredients and precise cooking techniques. Today, the best versions of Cotoletta alla Milanese can be found in traditional Milanese trattorias and osterias, where it is often served with a wedge of lemon and a side of risotto alla Milanese. The key to a perfect Cotoletta alla Milanese lies in the quality of the veal, the thickness of the cutlet, and the golden, crispy breading. While veal is the traditional choice, some modern variations use chicken or pork, offering a delicious alternative for non-veal eaters. Whether enjoyed in a rustic Milanese tavern or a fine dining establishment, Cotoletta alla Milanese continues to be a beloved dish that showcases the rich culinary heritage of Milan.
25 min
4
450 calories
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