Cotoletta Alla Milanese Recipes
VEAL MILANESE RECIPE | COTOLETTA ALLA MILANESE
Veal Milanese is one of the most famous dishes of traditional Italian cuisine. A delicious veal loin with bone, pink and tender, breaded in plenty of homemade breadcrumbs and fried in butter
Provided by Recipes from Italy
Categories meat recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Whisk the eggs in a bowl with a fork and add a little bit of salt.
- Dip the veal into the eggs one at a time, covering all the meat.
- Bread the meat on both sides evenly pressing hard with your hands so that the breadcrumbs do not come off during cooking.
- Fry the cutlets one at a time for about 5 minutes per side until golden and crispy.remove the excess butter on absorbent paper and season with salt.
- Enjoy Veal Milanese hot with a few drops of lemon juice and a tomato and rocket salad.
Nutrition Facts : ServingSize 100 g, Calories 194 cal
COTOLETTA ALLA MILANESE
The following recipe is adapted from the Yes Milano website (www.yesmilano.it) and contains only the authentic ingredients. If you want to get as close as possible to the traditional way of preparing this dish, make fresh breadcrumbs, from the crumb of white stale (but not old) bread. Also, for the authentic version, try using clarified butter (you can find out how to make it in the Cooking tips section). And lastly, use milk-fed veal (find out more in the Cooking tips).
Provided by TasteAtlas
Categories Veal Dish
Yield 4 servings
Number Of Ingredients 6
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)
Make and share this Cotoletta Alla Milanese (Milanese Veal Chops) recipe from Food.com.
Provided by Member 610488
Categories Lamb/Sheep
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 691.9, Fat 44.7, SaturatedFat 22.3, Cholesterol 346.6, Sodium 438.8, Carbohydrate 19.6, Fiber 1.2, Sugar 1.9, Protein 50.1
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