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Cotoletta alla Milanese is a classic Italian dish that hails from Milan, known for its crispy breaded veal cutlet. This beloved recipe is not only a staple in Italian cuisine but also a favorite across the globe. With its golden crust and tender meat, Cotoletta alla Milanese is perfect for any occasion, whether it’s a family dinner or a festive gathering. In this article, we will explore the ingredients and step-by-step process to create this delicious dish, ensuring that you can replicate the authentic flavors of Italy in your own kitchen.
Ingredients
- 4 veal cutlets (about 150-200 grams each)
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (preferably Italian-style)
- 50 grams unsalted butter
- 50 ml extra virgin olive oil
- Fresh lemon wedges for serving
Instructions
Step 1: Prepare the Veal Cutlets
Start by placing the veal cutlets between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the cutlets to an even thickness of about 1/2 inch. This helps to tenderize the meat and ensures even cooking. Season both sides of the cutlets with salt and pepper.
Step 2: Set Up the Breading Station
In three separate shallow dishes, prepare your breading station: place the flour in the first dish, beat the eggs in the second dish, and place the breadcrumbs in the third dish.
Step 3: Bread the Cutlets
Coat each cutlet in flour, shaking off any excess. Next, dip the floured cutlet into the beaten eggs, allowing any excess to drip off. Finally, coat the cutlet with breadcrumbs, pressing gently to ensure the breadcrumbs adhere well. Repeat this process for all cutlets.
Step 4: Heat the Oil and Butter
In a large skillet, heat the olive oil and butter over medium heat. The combination of butter and oil helps achieve a rich flavor while preventing the butter from burning.
Step 5: Fry the Cutlets
Once the oil is hot, carefully add the breaded cutlets to the skillet. Fry for about 4-5 minutes on each side, or until they are golden brown and crispy. Avoid overcrowding the skillet; you may need to fry the cutlets in batches. Once cooked, transfer the cutlets to a plate lined with paper towels to absorb any excess oil.
Step 6: Serve
Serve the Cotoletta alla Milanese hot, garnished with fresh lemon wedges. This dish pairs beautifully with a simple arugula salad or roasted potatoes.
FAQs about Cotoletta alla Milanese
What is Cotoletta alla Milanese?
Cotoletta alla Milanese is a traditional Italian dish made from breaded and fried veal cutlets, originating from Milan. It is known for its crispy exterior and tender meat.
Can I use chicken instead of veal?
Yes, you can substitute veal with chicken to make a similar dish known as “Cotoletta di Pollo.” The cooking process remains the same.
What sides go well with Cotoletta alla Milanese?
This dish pairs well with a fresh salad, roasted vegetables, or classic Italian sides like risotto or mashed potatoes.
How do I store leftovers?
Leftover Cotoletta alla Milanese can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet to maintain its crispiness.
Can I make Cotoletta alla Milanese in advance?
While it’s best enjoyed fresh, you can prepare the cutlets in advance and keep them uncooked in the refrigerator. Breaded cutlets can be fried just before serving.
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