Main Course

Cotoletta alla Milanese

Name: Cotoletta alla Milanese
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 porsiyon
Cuisine: italian
Ingredients: 2 adet veal cutlet bone-in, about 150g each; 0,5 su bardağı all-purpose flour; 2 adet egg large; 1 su bardağı bread crumb fine; 4 yemek kaşığı unsalted butter; 0,5 adet lemon cut into wedges; 1 tutam salt; 1 tutam 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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 25 dk.
Porsiyon: 2
Zorluk: Orta

Alerjen bilgisi: yumurta, gluten ve süt içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

2 adetveal cutlet, bone-in, about 150g each
0,5 su bardağıall-purpose flour
2 adetegg, large
1 su bardağıbread crumb, fine
4 yemek kaşığıunsalted butter
1 tutamsalt
1 tutamblack pepper, freshly ground

for serving

0,5 adetlemon, cut into wedges

Ekipman

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

Hazırlanışı

Adım adım

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.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
Aşçının notu: 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.
Aşçının notu: 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.
Yaklaşık 2 dk.
Aşçının notu: 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.
Aşçının notu: Cook in batches if necessary.
10
Fry for 3-4 minutes per side, or until golden brown and cooked through.
Yaklaşık 8 dk.
Aşçının notu: 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.
Aşçının notu: This helps keep them crispy.
12
Serve immediately with a lemon wedge.

Tazeliğini koruyun

Saklama

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

Yeniden ısıtma

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