The Milanese Veal Cutlet, known as Cotoletta alla Milanese, is a traditional Italian dish that showcases the simplicity and richness of Italian cuisine. This classic recipe involves breading and frying a veal cutlet to golden perfection. Perfect for any occasion, this Milanese Veal Cutlet recipe is sure to impress your family and friends with its delicious and crispy exterior and tender interior. Whether you’re a seasoned cook or a beginner, this dish is straightforward and satisfying.
Fun Facts about Cotoletta alla Milanese
- The Cotoletta alla Milanese is believed to have been created in Milan, Italy, in the 12th century.
- It is similar to the Wiener Schnitzel from Austria, but the Italian version uses veal and is often cooked with the bone.
- Traditionally, the cutlet is fried in clarified butter, which gives it a distinctive flavor and crispiness.
Inspirational Quote
“One cannot think well, love well, sleep well, if one has not dined well.” – Virginia Woolf
Recipe Description
This Milanese Veal Cutlet recipe is a timeless Italian classic. The veal cutlets are lightly breaded and fried until they are perfectly crispy and golden brown. This recipe brings out the best in the veal, ensuring each bite is tender and flavorful. Serve it with a side of arugula salad and lemon wedges for a complete meal. The simplicity of ingredients highlights the quality and taste of the veal, making this dish a favorite in Italian households.
Ingredients
- 4 veal cutlets (bone-in)
- 2 large eggs
- 1 cup all-purpose flour
- 2 cups breadcrumbs
- Salt and pepper to taste
- 1 cup clarified butter or olive oil
- Lemon wedges, for serving
Instructions
Preparing the Veal Cutlets
- Tenderize the Veal: Pound the veal cutlets to an even thickness of about 1/4 inch.
- Season the Cutlets: Season both sides of the veal cutlets with salt and pepper.
Breading the Cutlets
- Prepare the Coating: Place flour in one shallow bowl, beaten eggs in another, and breadcrumbs in a third.
- Coat the Cutlets: Dredge each cutlet in flour, shaking off the excess. Dip in the beaten eggs, then coat evenly with breadcrumbs.
Frying the Cutlets
- Heat the Butter/Oil: In a large skillet, heat clarified butter or olive oil over medium-high heat.
- Cook the Cutlets: Fry the breaded cutlets for about 3-4 minutes on each side, or until golden brown and cooked through. Adjust the heat as necessary to avoid burning.
- Drain the Cutlets: Place the fried cutlets on a paper towel-lined plate to drain any excess oil.
Serving
- Plate the Cutlets: Serve the cutlets hot with lemon wedges on the side.
- Garnish: Optionally, garnish with fresh parsley for added color and flavor.
Conclusion
This Milanese Veal Cutlet recipe brings a taste of Italy to your table. Simple yet elegant, it’s perfect for both everyday meals and special occasions. The combination of crispy coating and tender veal is irresistible.
Additional Notes
- For a lighter version, you can bake the breaded cutlets in the oven at 375°F (190°C) for 20-25 minutes until golden brown.
- Use panko breadcrumbs for an extra crispy texture.
Tips and Tricks
- Ensure the veal cutlets are of even thickness to cook uniformly.
- For added flavor, mix grated Parmesan cheese into the breadcrumbs.
- If using olive oil instead of clarified butter, ensure it’s of good quality for the best taste.
Region of Origin
Cotoletta alla Milanese originates from the Lombardy region, specifically Milan, Italy.
Storage Information
Store leftover cutlets in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain crispiness.
Beverage Pairings
Pair this dish with a crisp white wine like Pinot Grigio or a light red wine such as Chianti. For a non-alcoholic option, sparkling water with a slice of lemon complements the flavors well.
We’d love to hear how your Milanese Veal Cutlet turned out! Share your experiences and any creative twists you added in the comments below.
