Cotoletta alla Milanese

Προετοιμασία

Υλικά

Η μέθοδος

Βήμα προς βήμα

1. 1

   Place each veal cutlet between two sheets of plastic wrap.

2. 2

   Pound the cutlets with a meat tenderizer or rolling pin until they are about 0.5 cm thick.

   Περίπου 5 λ.

   Σημείωση του μάγειρα: Be gentle to avoid tearing the meat.

3. 3

   Season both sides of the pounded veal cutlets with salt and black pepper.

4. 4

   Prepare three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with bread crumbs.

   Περίπου 2 λ.

   Σημείωση του μάγειρα: Ensure the dishes are wide enough to accommodate the cutlets.

5. 5

   Dredge each veal cutlet first in the all-purpose flour, shaking off any excess.

6. 6

   Dip the floured cutlet into the beaten eggs, ensuring it is fully coated.

7. 7

   Finally, coat the cutlet generously with bread crumbs, pressing gently to make sure they adhere.

   Σημείωση του μάγειρα: A good coating of breadcrumbs is key to a crispy cotoletta.

8. 8

   Heat the unsalted butter in a large skillet over medium heat until it is melted and slightly foamy.

   Περίπου 2 λ.

   Σημείωση του μάγειρα: Do not let the butter brown too much.

9. 9

   Carefully place one or two breaded cutlets in the skillet, ensuring not to overcrowd the pan.

   Σημείωση του μάγειρα: Cook in batches if necessary.

10. 10

    Fry for 3-4 minutes per side, or until golden brown and cooked through.

    Περίπου 8 λ.

    Σημείωση του μάγειρα: Adjust heat as needed to prevent burning.

11. 11

    Remove the cooked cotoletta from the pan and place them on a wire rack lined with paper towels to drain excess fat.

    Σημείωση του μάγειρα: This helps keep them crispy.

12. 12

    Serve immediately with a lemon wedge.