Cotoletta Alla Milanese (Veal Cutlets in the Style of Milan)
Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 17.38 dollar
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 1/4 cup plain flour
- 180grams butter
- 1 lemon, quartered
- 1 pinch pepper (for seasoning)
- 2 free-range eggs, lightly beaten
- 2 handful sage, roughly chopped
- 4 cups leafy salad (to serve)
- 4 veal cutlets on the bone
- 3/4 cup breadcrumbs
- 1 pinch salt (to taste)
Method
Step 1 of 4
Using a sharp knife, trim any fat from the cutlets and remove the membranes. Use your hands or meat mallet to flatten the cutlets a little — around 1cm is a nice thickness for this dish.
Step 2 of 4
Combine sage and breadcrumbs in a bowl, then spread on a plate. Season cutlets generously with salt and pepper. Dust cutlets in flour, one by one, shaking to remove excess flour. Submerge cutlets in beaten egg and toss in breadcrumb mixture. Using your hands, push breadcrumbs into meat.
Step 3 of 4
Heat butter in a large pan. Once butter begins to crackle, add the cutlets. Cook on both sides until breadcrumbs are golden.
Step 4 of 4
Drain on paper towel. Serve with lemon quarters and leafy salad.
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