Cotoletta alla Milanese
This Cotoletta alla Milanese recipe features tender veal cutlets coated in a crispy, golden breadcrumb crust, creating a delightful contrast of textures. It’s perfectly seasoned and pairs wonderfully with a side of pasta or a fresh salad, making it a versatile dish for any Italian meal. For those who prefer pork or chicken, you can easily adapt the recipe, but the classic veal version remains a timeless favorite.
Ingredients
- 4 veal cutlets about 6 oz each
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1 cup breadcrumbs preferably Italian-style
- ½ cup grated Parmesan cheese
- Salt and black pepper to taste
- Vegetable oil for frying
- Lemon wedges for serving
Instructions
- Prepare the Cutlets: Place the veal cutlets between two sheets of plastic wrap and gently pound them to about ¼ inch thickness using a meat mallet.
- Season: Sprinkle both sides of the cutlets with salt and black pepper.
- Set up the Breading Station: Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mix of breadcrumbs and grated Parmesan.
- Coat the Cutlets: Dredge each cutlet in flour, shaking off excess. Dip into the beaten eggs, then coat thoroughly with the breadcrumb mixture.
- Heat the Oil: In a large skillet, heat about ¼ inch of vegetable oil over medium heat until shimmering.
- Fry the Cutlets: Carefully add the breaded cutlets to the hot oil, frying in batches if necessary. Cook for about 3-4 minutes on each side, or until golden brown and cooked through.
- Drain and Serve: Remove the cutlets from the skillet and place them on paper towels to drain excess oil. Serve hot with lemon wedges for squeezing over the top.