Milanese Cutlet

Milanese Cutlet
Recipe type: second course
Cuisine: italian
Prep time: 
Cook time: 
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The Milanese cutlet(Cotoletta alla Milanese) is an italian recipe of meat. It is very easy and quick to prepare. The classic version of the recipe includes the use of veal cutlets with the bone thickness of 2-3 cm, but more often are used thinner slices of meat without bone. Also it is possible to cook your cutlet using slices of turkey or chicken as well. Very similar to the Austrian “Wiener Schnitzel” seems to have been introduced in Italy, by the Marshal Josef Radetzky who spent a long time in Milan during the Austrian occupation of the Italian region of Lombardy. The cutlet is loved by adults and children, it is crispy and tasty, may be accompanied by french fries or fresh salad.
  • 4 slices of veal meat
  • 1 big egg or 2 small eggs
  • enough grated bread for breading
  • enough flour for breading
  • 1 lemon
  • salt

  1. Arrange 2 plates: one with flour and one with bread crumbs. In a bowl beat eggs with a fork together with a pinch of salt, to taste. Take a slice of meat, dip in the egg well, then pass it on both sides in the flour(the flour is used to make breading more compact, if you do not have at home, you can use only eggs and grated bread) , then roll in grated bread. Make adhere well the breading from both sides.
  2. In a frying pan heat plenty of frying oil or ghee and fry the slices impanate until they look golden brown.
  3. Pass them on absorbent paper and serve hot with a good side dish of fresh vegetables, salad or french fries. You can sprinkle a bit of lemon on fried if you like. You shoukd place a piece of lemon on your serving plate. Buon Appetito!

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