Cotoletta alla Milanese

Cotoletta alla Milanese is a famous Italian recipe from Milan and it is perfect if you serve it after Risotto alla Milanese first course. It is made of a veal coutlet covered with breadcrumbs that you can serve with vegetables like broccoli, green beans, fried potatoes or spinach. According to the tradition veal cutlet is fried in butter or in a mixture of butter and oil, but if you want a lighter main course you can fry veal coutlet in extra virgin olive oil.

INGREDIENTS: (for 4 peolpe)

4 Veal Cutlets

2 Eggs

200 g of Breadcrumbs

Salt

Pepper

Extra virgin olive oil

PREPARATION TIME: 10 minutes

COOKING TIME: 20 minutes

WINE: Dolcetto d’Alba (Red Wine)

PREPARATION

In a dish prepare beaten eggs with some salt and pepper. Then pound the veal cutlets with a meat mallet or a rolling pin. Dip each side of the cutlets in the beaten eggs then breadcrumbs to coat completely.

Prehaet extra virgin olive oil in a pan and fry the cutlets until they golden brown on the both sides.

Drain on kitchen paper. Serve hot with some broccoli. In addition you can add some drops of lemon to obtain a fresher taste. This is the result:

BUON APPETITO!