Cotoletta alla Milanese / Milanese veal cutlet.
Our culinary journey arrives in Milan the world capital of Italian fashion. This city in northern Italy also offers many ideas that differ completely from the gastronomic cuisine of southern Italy, but it is also an expression of tradition and culture of interesting value. So now our palate will meet the famous Cotoletta alla Milanese / Milanese cutlet where cutlet in Italian means “little rib” which remains attached to the calf meat during cooking and Milanese means in Milan style.
The meat that is used is usually veal 1.5 cm thick.
In Italy you can find the regional variants that differ from the Milanese cutlet for the type of meat used: for example, pork or lamb and with or without rib.
For 4 portions
Ingredients and Equipment list:
- 4 veal cutlets with bone 1.5 cm thick
- 2 eggs
- 1/2 cup finely ground breadcrumbs
- 1/2 cup butter
- salt according to taste
- a non-stick pan
- a bowl
- absorbent kitchen paper
- 1 – Lemon
- Fresh parsley
🙂 First of all WASH YOUR HANDS THOROUGHLY BEFORE and AFTER HANDLING FOOD 🙂
To make the Cotoletta alla Milanese(Eggplants):
- Beat the eggs in a bowl and add salt
- cut the nerves of the meat to avoid that is contracted during cooking 😉
- dip each veal cutlet at the time in the eggs
- dredge them in the bread crumbs, press down to make sure the crumbs stick.
- In the meantime, in a non-stick pan, melt the butter and when it begins to crackle add the cutlets. If the pan is not large enough cook two cutlets at the time
- Once the meat is golden brown, turn and continue cooking on the other side (more o less 2 minutes for side)
For the final dish
- Decorate with a slice of lemon and fresh parsley
Recommended drink: Barbera, red wine served at room temperature
BUON APPETITO – Enjoy