Cotoletta Alla Milanese Food

COTOLETTA ALLA MILANESE

Steps:

• After removing the membranes of the cutlets, flatten them with a tenderizer.
• Beat the eggs in a bowl and dip the cutlets in, one at a time. Keep the bone out.
• Next, cover the cutlets in breadcrumbs, making sure they stick by pressing down with the palms of your hands.
• In a shallow pan, heat the butter. When the butter begins to foam, add the cutlets. Cook for 7-8 minutes on each side, making sure the butter doesn't brown and the cutlets remain soft and slightly golden. Sprinkle some salt on the side that's cooked, then finish cooking the other side. Serve with some lemon slices.

COTOLETTA ALLA MILANESE (MILANESE VEAL CHOPS)

Steps:

• Add a pinch of pepper to eggs and lightly beat to combine. Dip chops into beaten egg mixture, avoiding the bone and allowing excess egg to drip off.
• Dredge each chop in breadcrumbs and press between palms so that breadcrumbs adhere to meat.
• Melt butter in a large skillet over medium heat. As soon as butter begins to brown, add chops; season lightly with salt. Cook until browned, 2 to 3 minutes per side for medium-rare.
• Remove from the skillet and drain on paper towels. Serve immediately, or keep warm until serving.

COSTOLETTE DI VITELLO ALLA CAPRICCIOSA (VEAL CHOP MILANESE)

Steps:

• Combine eggs, parsley, Parmigiano, salt and pepper in a shallow bowl. Place the flour and breadcrumbs in 2 more shallow bowls. Dredge the veal chop in the flour mixture, shaking off excess. Then dip into egg mixture and cover with bread crumbs.
• Heat 1/2 cup olive oil in a saute pan over medium heat. When the oil is hot, fry the veal until golden brown, about 3 minutes on each side. Remove from pan onto paper towel to absorb any excess oil.
• In a stainless steel or ceramic bowl toss tomatoes, onion, basil, lemon juice, oil, salt, and pepper. Plate veal and top with tomato salad.