Cotoletta alla Milanese
Indulge in crispy, golden Cotoletta alla Milanese—tender veal cutlets cooked to perfection!
Ingredients
- 4 veal cutlets on the bone, about 250 g each
- 2 eggs
- 3 dl breadcrumbs
- 1 tsp salt
- 1/2 tsp black pepper
- 80 g plain flour
- 150 g butter
- 1 tbsp neutral oil
- 1 lemon
How to make it
- Pat the veal cutlets very dry with kitchen paper. Mix the salt and black pepper, then season both sides of the meat evenly.
- Put the plain flour on a shallow plate. Beat the eggs in a second shallow bowl. Spread the breadcrumbs on a third plate.
- Dredge each cutlet first in the flour, then dip it into the beaten eggs, and finally press it firmly into the breadcrumbs so the coating is even and well covered.
- Heat the butter and neutral oil in a large frying pan over medium heat until the butter foams and turns pale golden.
- Fry the cutlets one at a time or in pairs, depending on the pan, for about 4 to 5 minutes per side until the crust is deep golden and crisp and the meat is cooked through.
- Lift the cutlets onto a plate and let them rest for 3 minutes so the juices settle.
- Serve each cotoletta whole on a dinner plate with a lemon wedge beside it, and squeeze the lemon over the crisp crust at the table.
