Italian Regional Recipes Secondi Piatti: Meat, Fish, Eggs, Cheese

Cotoletta alla Milanese – Veal Fried Cutlet

This is one of the typical dishes of the city of Milan.

Cotoletta alla Milanese is similar to Viennese Schnitzel. Viennese is dipped both in the flour and breadcrumbs and then fried in oil, instead Milanese has only simple breadcrumbs and then fried in butter.

The meat traditionally used is veal and particularly a veal loin strictly on the bone. But even a slice of veal without bone certainly makes a good impression and is more than appreciated!
Nowadays many people also tend to use chicken, usually the breast, but that is not the Milanese cutlet, but breaded and fried chicken breast.

Cooking with butter is another pericularity of the regions of Northern Italy, Lombardy included of course. Lots of cow, but not even an olive tree because of the harsh climate, whilst Evoo – Extra Virgin Olive Oil – is widely used in the kitchen of Southern Italy, considering the huge olive tree cultivars thanks to a Mediterranean climate.

Veal steaks or bone in-cutlets, Milanese Cutlet is served with chips or rocket salad or mashed potatoes or cherry tomatoes, sometimes even with some lemon wedges to squeeze on it.


Serves 4, Preparation time 10 mins, Cooking time 20 mins

  • 7 -8 Veal steaks or bone in-cutlets
  • 3 eggs, beaten
  • Breadcrumbs, to taste
  • Unsalted butter, 150 g.
  • Evoo – Extra Virgin olive oil, to taste – Optional
  • a pinch of salt

Method

Beat the eggs without salt.

Now dip the steaks one by one into the beaten eggs.

Lift up each slice and drain the excess of the eggs or it could have an excessive egg- taste.

Pass veal fillets in the breadcrumbs on both sides making sure breadcrumbs will be stick to each side of the meat, helping you by pressing with the palm of the hand.

Melt the butter in a frying-pan.

Tip: if you want you can add a tbsp of Evoo to the butter.

Place into the frying-pan the breaded cutlet and fry it over medium heat for 5 mins per each side. Wet each slice with a part of the cooked butter with a spoon.

Remove cutlets from the frying pan,lean it on kitchen paper and add a pinch of salt.

Tips: any leftover? Cutlet in a sandwich can be an idea for a quick meal, as well as make a Caesar salad or why not to prepare some tomato sauce with basil or oregano and then eating cutlet dipped into it?

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 4.00 out of 5)
Loading...

Leave a Reply

Your email address will not be published. Required fields are marked *