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  4. Cotoletta Alla Milanese With Lemon And Herb Crust
Cotoletta alla Milanese with Lemon and Herb Crust

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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
  • Zest of 1 lemon
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste
  • 1/2 cup vegetable oil for frying

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Cotoletta alla Milanese with Lemon and Herb Crust

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
  • Zest of 1 lemon
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste
  • 1/2 cup vegetable oil for frying

Instructions

  • In a shallow dish, combine the breadcrumbs, Parmesan cheese, lemon zest, and chopped parsley. Season with salt and pepper to taste.
  • Dredge each veal cutlet in the flour, shaking off any excess.
  • Dip the floured cutlets into the beaten eggs, allowing any excess to drip off.
  • Coat the cutlets evenly with the breadcrumb mixture, pressing gently to adhere the crust to the meat.
  • Heat the vegetable oil in a large skillet over medium-high heat.
  • Carefully place the breaded cutlets in the hot oil and fry for 3-4 minutes on each side, or until golden brown and crispy.
  • Transfer the cooked cutlets to a paper towel-lined plate to drain any excess oil.
  • Serve the Cotoletta alla Milanese with lemon wedges and a sprinkle of fresh parsley. Enjoy!
Main Course
Italian

Cotoletta alla Milanese is a classic Italian dish that originated in Milan. Traditionally, it consists of a breaded veal cutlet, fried to golden perfection. However, a modern twist on this dish involves adding a zesty lemon and herb crust, elevating its flavor profile. Renowned chefs in Milan, such as Gualtiero Marchesi, have popularized this variation, infusing it with their culinary expertise. The dish is a staple in many authentic Italian restaurants, particularly in the Lombardy region. To experience the best version of this dish, visit Milan or seek out restaurants with a focus on traditional Milanese cuisine. The key to perfecting this dish lies in achieving a crispy, golden crust and infusing it with the vibrant flavors of lemon and herbs.

30 min

|

4

|

450 calories

Instructions

  • In a shallow dish, combine the breadcrumbs, Parmesan cheese, lemon zest, and chopped parsley. Season with salt and pepper to taste.
  • Dredge each veal cutlet in the flour, shaking off any excess.
  • Dip the floured cutlets into the beaten eggs, allowing any excess to drip off.
  • Coat the cutlets evenly with the breadcrumb mixture, pressing gently to adhere the crust to the meat.
  • Heat the vegetable oil in a large skillet over medium-high heat.
  • Carefully place the breaded cutlets in the hot oil and fry for 3-4 minutes on each side, or until golden brown and crispy.
  • Transfer the cooked cutlets to a paper towel-lined plate to drain any excess oil.
  • Serve the Cotoletta alla Milanese with lemon wedges and a sprinkle of fresh parsley. Enjoy!
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