Recipe for Today – Cotoletta alla Milanese

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

Directions

  1. Prepare the cutlets by trimming all the fat away. Pound until they are thin. Sprinkle salt on as you like.
  2. Beat the eggs and dip the cutlets in the egg.
  3. After dipping in the egg, dredge them in bread crumbs, press all over to make sure they are all covered.
  4. Heat the butter in a large skillet, use low heat.
  5. Place the cutlets one by one into the skillet, fry both sides until they are done.
  6. Garnish with parsley and lemon on the side. Ready to serve.
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1 comment
  1. jim said:

    this is awesome man

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