Milanese Veal Cutlet:
What's the big idea?
La Cotoletta Alla Milanese
Comparisons are often made between this classic Milanese dish and the Austrian Wiener Schnitzel. It is hardly surprising that there are similarities, as Vienna and Milan are
actually quite close, and were for many years both part of the Austrian empire.
Actually a very simple dish that is best served simply, with boiled or roast potatoes and your choice of vegetables.
Here's the list of what you need:
What To Do
- 4 veal cutlets with bone (the Milanese like the bone in, the Wienerschnitzel has no bone)
- A little salt
- 2 eggs, beaten
- 2 slices of white bread, made into breadcrumbs, lightly toasted in the oven
- 2oz butter
- Sprigs of fresh parsley, for garnish
- Flatten the veal cutlets slightly between your hands, pat them dry, and salt them lightly
- Dip them in the beaten egg and coat them with breadcrumbs, pressing down to make sure the crumbs stick, and shake them gently to remove excess
- Melt the butter in a large frying pan. When hot, add the breaded cutlets
- Cook quickly, turning once so both sides brown, and serve hot, garnished with parsley
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