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Cotoletta alla Milanese with Fresh Tomato and Basil Salad
Created by: Howcan Team
Ingredients
- 4 veal cutlets, pounded to 1/4-inch thickness
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 cup olive oil
- 4 ripe tomatoes, diced
- 1/4 cup fresh basil, chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Season the veal cutlets with salt and pepper on both sides.
- Dredge each cutlet in the flour, shaking off any excess.
- Dip the cutlets into the beaten eggs, allowing any excess to drip off.
- Combine the breadcrumbs and Parmesan cheese in a shallow dish. Press each cutlet into the breadcrumb mixture, coating both sides evenly.
- Heat the olive oil in a large skillet over medium-high heat. Add the breaded cutlets and cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove from the skillet and place on a paper towel-lined plate to drain any excess oil.
- In a separate bowl, combine the diced tomatoes, chopped basil, extra virgin olive oil, balsamic vinegar, salt, and pepper. Toss to combine and set aside.
- To serve, place a cooked veal cutlet on each plate and top with a generous portion of the fresh tomato and basil salad. Serve immediately and enjoy!
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 has a rich history, with its origins dating back to the 12th century. It is said to have been inspired by the Austrian dish Wiener Schnitzel, brought to Italy by Austrian rulers. In recent years, chefs and restaurants have put a modern twist on this traditional dish by topping the crispy cotoletta with a vibrant tomato and basil salad. This addition adds a refreshing and tangy contrast to the rich and savory flavors of the veal. One of the key elements of this dish is 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 tomato and basil salad should be made with ripe, juicy tomatoes, fragrant basil, and a drizzle of high-quality olive oil to enhance the overall taste. For those seeking the best version of this dish, Milan is the place to be. The city is renowned for its traditional cotoletta alla Milanese, and many local restaurants take pride in serving this iconic dish. However, variations of this dish can be found in Italian restaurants around the world, each offering its own unique twist. Overall, the combination of the crispy cotoletta alla Milanese with the fresh tomato and basil salad creates a delightful harmony of flavors and textures, making it a must-try for any food enthusiast.
35 min
4
480 calories
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