1½ lb Veal Cutlet 500-750g
6 tablespoons clarified butter or oil 90ml
2 lemons, halved (for garnish)
(made with adding salt and pepper)
1 egg, beaten with seasoning
1 teaspoon of oil
½ cup dry white breadcrumbs 125ml
How to make Cotoletta alla Milanese :
Brush with beaten egg, and coat with breadcrumbs, pressing them on well.
Heat butter or oil and butter in a large skillet and fry cotolette on each side until golden brown and tender.
WATCHPOINT: to obtain a crisp, even coasting, do not let Cotolette touch each other in a pan and do not remove them for the first 2-3 minutes of cooking so a coating can form.
Drain the Cotolette thoroughly on paper towels, arrange on a platter with the sautéed or chateau potatoes, garnish with lemon halves and serve at once. At the same time, cotolette alla Milanese is still crisp.
Regional recipe from Lombardy.
Milan, a bit of history of Milanese cuisine:
Cotolette alla Milanese – Milanese Veal Cutlet, is a typical traditional dish from Milan. It is almost identical to the Wienerschnitzel, a typical conventional dish from Vienna. This similarity is not by mistake: when in the 1800s Milan was part of the Austro-Hungarian Empire, there was a Milanese cook who went from Milan to Vienna to work at the court of the Emperor. It is a fact agreed upon by both the Milanese and the Viennese.
How in Vienna they distort the history from the truth
The two stories differ on what happened next: we Milanese say that the cook took with him the traditional recipe of the scaloppine alla Milanese and taught the Viennese cooks how to do it, the Vienneses say the opposite, that he stole the recipe from Vienna and brought it back to Milan.
The Milanese Veal Cutlets and the Wienerschnitzel are breaded; the Viennese bone theirs and dredge them in flour and bread crumbs, whereas the Milanese use only bread crumbs without flour, and the Viennese fry it in lard, whereas we Milanese use butter – BUTTER is BETTER!.