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Leopard Cutlets
Created by: Howcan Team
Ingredients
- 4 leopard cutlets
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 cup vegetable oil
Instructions
- Place the all-purpose flour in a shallow dish and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- In another shallow dish, mix the beaten eggs with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and paprika.
- Place the breadcrumbs in a third shallow dish.
- Dredge each leopard cutlet in the seasoned flour, then dip into the beaten eggs, and finally coat with breadcrumbs, 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 crispy.
- Transfer the cooked cutlets to a paper towel-lined plate to drain any excess oil.
- Serve the leopard cutlets hot with your favorite side dishes and enjoy!
Leopard cutlets, also known as Cotolette alla Leopardo, are a traditional Italian dish that originated in the region of Lombardy. This delectable dish consists of tender veal cutlets coated in a crispy, golden breadcrumb crust, giving them a distinctive leopard-like appearance. The history of leopard cutlets dates back to the 19th century, where they were first created by the renowned Italian chef, Artusi. Today, this dish is a staple in many Italian restaurants, particularly in Milan and the surrounding areas. The key to perfecting leopard cutlets lies in the quality of the veal and the art of achieving the perfect crispy coating. For a unique twist, some chefs incorporate herbs and Parmesan cheese into the breadcrumb mixture, adding an extra layer of flavor. When in Milan, be sure to savor this iconic dish at renowned restaurants such as Trattoria Masuelli San Marco or Ristorante Da Oscar.
35 min
4
320 calories
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