Cotoletta alla Milanese

Here is a recipe for preparing Cotoletta alla Milanese:

Ingredients

• Veal cutlets: 4 (preferably bone-in, about 1-1.5 cm thick)
• Flour: as needed for flouring
• Eggs: 2-3, beaten
• Breadcrumbs: as needed for breading
• Butter: 100-150 g
• Salt and pepper: as needed
• Lemon: for serving

Preparation

1. Prepare the Cutlets: Pat the cutlets dry with kitchen paper. If you wish, you can slightly pound them to thin them out, but remember that traditional Cotoletta alla Milanese is not too thin.

2. Flouring: Dredge the cutlets in flour, making sure to cover them completely and shake off the excess.

3. Breading: Dip the floured cutlets in the beaten eggs, ensuring they are fully coated. Then, coat them in breadcrumbs, pressing lightly to make the breading stick.

4. Cooking in the Pan: In a large skillet, melt the butter over medium heat. Once the butter is melted and starts to sizzle, add the cutlets. Cook for about 5-6 minutes per side, until they become golden and crispy. Make sure the butter does not burn, adding more if necessary.

5. Drain Excess Butter: Once cooked, drain the cutlets on paper towels to remove excess butter.

6. Season and Serve: Season the cutlets with a pinch of salt and serve hot, accompanied by lemon wedges.

Tips

• Meat Quality: Choose good quality veal cutlets for the best result.
• Butter: Traditional Cotoletta alla Milanese is cooked in butter, which gives it a rich and authentic taste.
• Lemon: Serving with lemon helps to balance the rich flavor of the butter.
• Cooking: Ensure the butter is hot but not burning when adding the cutlets. The cooking should be slow enough to allow the meat to cook through without burning the breading.

Cotoletta alla Milanese is an iconic dish of Lombard cuisine, loved for its simplicity and delicious flavor. Enjoy your meal!