Cotoletta alla Milanese is such a popular dish in Lombardia Region, North of Italy . It is originally from Milan, served as a second course. The first course usually is a dish of pasta or risotto. The meat will come after. The original recipe uses only butter (many recipes contains also olive oil, which a real Milanese would not do). Olive oil may be healthier than butter though… it’s your choice, butter could be substitued by olive oil as you like.
I love to make this at home, so simple, yet so good. It doesn’t take very long to prepare, I just have to get all the ingredients ready… and we’re ready to roll. Why not try this recipe at home? Hope you enjoy!
Ingredients: (4 Servings)
- 4 veal cutlets, pounded until they are thin
- 2 eggs, beaten
- 1/2 cup of breadcrumbs
- 3/4 cup of butter
- Sprigs of parsley for garnish
- ½ of lemon served on each dish
- Salt to taste
- Prepare the cutlets by trimming all the fat away. Pound until they are thin. Sprinkle salt on as you like.
- Beat the eggs and dip the cutlets in the egg.
- After dipping in the egg, dredge them in bread crumbs, press all over to make sure they are all covered.
- Heat the butter in a large skillet, use low heat.
- Place the cutlets one by one into the skillet, fry both sides until they are done.
- Garnish with parsley and lemon on the side. Ready to serve.