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Cotoletta alla Milanese with Creamy Mushroom Sauce
Created by: Howcan Team
Ingredients
- 4 veal cutlets, pounded to 1/4-inch thickness
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups breadcrumbs
- Salt and pepper to taste
- 1/4 cup olive oil
- 1/4 cup unsalted butter
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons chopped fresh parsley
- 1/4 cup grated Parmesan cheese
Instructions
- Season the veal cutlets with salt and pepper on both sides.
- Dredge the veal cutlets in the flour, then dip into the beaten eggs, and coat with breadcrumbs, pressing gently to adhere.
- In a large skillet, heat the olive oil over medium-high heat. Add the breaded veal cutlets and cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove from the skillet and keep warm.
- In the same skillet, melt the butter over medium heat. Add the shallot and garlic, and sauté for 2 minutes until softened.
- Add the sliced mushrooms and cook for 5-6 minutes, or until they release their liquid and start to brown.
- Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Stir in the heavy cream and simmer for 5-7 minutes, or until the sauce thickens slightly.
- Season the mushroom sauce with salt and pepper to taste, then stir in the chopped parsley.
- To serve, place the cooked veal cutlets on plates and spoon the creamy mushroom sauce over the top. Sprinkle with grated Parmesan cheese and serve immediately.
Cotoletta alla Milanese is a classic Italian dish originating from Milan. It consists of a breaded and fried veal cutlet, traditionally served with a slice of lemon. The dish dates back to the 12th century and is said to have been inspired by the Austrian Wiener Schnitzel. The veal cutlet is pounded thin, breaded with eggs and breadcrumbs, then fried to golden perfection. The creamy mushroom sauce is a modern twist, adding a rich and earthy flavor to the dish. This variation has become popular in many upscale Italian restaurants, adding a luxurious touch to the traditional Milanese favorite. One renowned restaurant serving this dish is Ristorante Galleria in Milan, where Chef Carlo Cracco is known for his exquisite interpretation of Cotoletta alla Milanese with creamy mushroom sauce. The key to a perfect Cotoletta alla Milanese lies in the quality of the veal and the breading technique. The veal should be tender and flavorful, while the breading should be crispy and golden. The creamy mushroom sauce should complement the dish without overpowering the delicate flavors of the veal. For a unique twist, some chefs also serve Cotoletta alla Milanese with a truffle-infused mushroom sauce, elevating the dish to a whole new level of indulgence.
40 min
4
480 calories
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