Cotoletta alla milanese

Cotoletta alla milanese (after its place of origin, Milan), is a fried veal cutlet with bone, similar to Wiener Schnitze, and fried in clarified butter.

To serve four you’ll need:

4 flattened veals cutlet with bone
2 eggs, beaten
1/2 cup finely ground breadcrumbs
3/4 cup butter

Dip the meat in the salted egg, dredge it in the bread crumbs, press it to make sure the crumbs stick, shake it gently to remove the excess.
In the meantime melt the butter in a skillet large enough to countain all cutlets at once and when the butter crackles add them. Cook quickly turning once so both sides brown and serve hot.

Back to recipes

Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s