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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!
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
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