Main Course

Cotoletta alla Milanese

Name: Cotoletta alla Milanese
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 porties
Cuisine: italian
Ingredients: 2 st veal cutlet bone-in, about 150g each; 0,5 kopje all-purpose flour; 2 st egg large; 1 kopje bread crumb fine; 4 el unsalted butter; 0,5 st lemon cut into wedges; 1 snufje salt; 1 snufje black pepper freshly ground

This classic Milanese dish features a tender veal cutlet, pounded thin, breaded, and pan-fried to a golden crisp. It's a simple yet elegant meal, traditionally served with a squeeze of fresh lemon.

Een origineel recept van Forkin

Totale tijd: 25 min
Porties: 2
Moeilijkheid: Gemiddeld

Allergeneninformatie: kan eieren, gluten en melk bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

2 stveal cutlet, bone-in, about 150g each
0,5 kopjeall-purpose flour
2 stegg, large
1 kopjebread crumb, fine
4 elunsalted butter
1 snufjesalt
1 snufjeblack pepper, freshly ground

for serving

0,5 stlemon, cut into wedges

Keukengerei

meat tenderizer · large skillet · paper towels · plastic wrap · wire rack · shallow dishes

De bereidingswijze

Stap voor stap

1
Place each veal cutlet between two sheets of plastic wrap.
2
Pound the cutlets with a meat tenderizer or rolling pin until they are about 0.5 cm thick.
Ongeveer 5 min
Tip van de kok: Be gentle to avoid tearing the meat.
3
Season both sides of the pounded veal cutlets with salt and black pepper.
4
Prepare three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with bread crumbs.
Ongeveer 2 min
Tip van de kok: Ensure the dishes are wide enough to accommodate the cutlets.
5
Dredge each veal cutlet first in the all-purpose flour, shaking off any excess.
6
Dip the floured cutlet into the beaten eggs, ensuring it is fully coated.
7
Finally, coat the cutlet generously with bread crumbs, pressing gently to make sure they adhere.
Tip van de kok: A good coating of breadcrumbs is key to a crispy cotoletta.
8
Heat the unsalted butter in a large skillet over medium heat until it is melted and slightly foamy.
Ongeveer 2 min
Tip van de kok: Do not let the butter brown too much.
9
Carefully place one or two breaded cutlets in the skillet, ensuring not to overcrowd the pan.
Tip van de kok: Cook in batches if necessary.
10
Fry for 3-4 minutes per side, or until golden brown and cooked through.
Ongeveer 8 min
Tip van de kok: Adjust heat as needed to prevent burning.
11
Remove the cooked cotoletta from the pan and place them on a wire rack lined with paper towels to drain excess fat.
Tip van de kok: This helps keep them crispy.
12
Serve immediately with a lemon wedge.

Goed bewaren

Bewaren

Store any leftover cotoletta in an airtight container in the refrigerator.

Opwarmen

Reheat in an oven or air fryer at 180°C (350°F) until warmed through and crispy.