Cotoletta. E' possibile anche ricavare delle fettine senza. Just like its distant Viennese cousin, cotoletta alla Milanese is a thinly pounded, breaded, pan-fried veal cutlet. Although similar, the two dishes do differ slightly: the Viennese version is traditionally dipped in.

Veal Milanese (Cotoletta alla Milanese) is one of the most famous dishes of Italian traditional cuisine. Like Saffron Risotto recipe, it was born in Lombardy, a region in northern Italy. The cotoletta alla milanese is a classic of Milan's cuisine, up there with saffron-stained risotto, osso The Milanese can get a little defensive if you happen to suggest that their cotoletta is comparable to. You can cook Cotoletta using 11 ingredients and 7 steps. Here is how you cook it.

Ingredients of Cotoletta

You need 1-2 of veal, pork chops or loin fillets per person.
You need of Enough plain flour.
You need of Enough breadcrumbs.
It's 1-2 of eggs - beaten.
It's of Oil for frying.
It's to taste of Salt.
You need of To serve:.
It's of Potatoes.
Prepare of Fresh rosemary.
You need of Lemon.
Prepare of Olive oil.

Cotoletta Fitler Square is an Italian restaurant and bar serving rustic Italian comfort food from the highest quality locally sourced ingredients. We specialize in cutlets, fresh fish, and pasta. The Cotoletta is, together with Milanese risotto, ossobuco and panettone, among the most typical dishes of Milanese cuisine. Cotoletta (Italian pronunciation: [kotoˈletta]; from costoletta meaning "little rib", because of the rib that remains attached to the meat during and after the cooking) is an Italian word for a veal breaded cutlet.

Cotoletta step by step

Prepare the flour, eggs and breadcrumbs in separate bowls. Have a plate ready for the meat.
Wash and dry meat well. Using tongs, dip each piece into the flour, drain excess.
Then into the egg, drain excess.
Then into breadcrumbs, drain excess and put on a plate.
Finish all pieces of meat. Set a side. Peel, chop, wash and dry potatoes well. Put in a bowl. Drizzle with olive oil, salt and fresh chopped rosemary. Roast potatoes at 200 for about 45 mins until golden and crispy.
When potatoes are nearly ready, heat a good amount of oil in a large pan. Fry meat for 3 mins or so on each side until cooked and golden brown. Drain on kitchen paper.
Serve with potatoes, a sprinkle of salt and a squeeze of lemon :).

Find cotoletta alla milanese stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Cotoletta — with potatoes Cotoletta (from Italian: costoletta = little rib , because of the rib that remains attached to the meat during and after the cooking) is an Italian word for a breaded veal cutlet. Tanta è la confusione attorno alla Cotoletta alla Milanese, qualunque pezzo di carne, di qualunque carne impanato diventa Cotoletta. Download Cotoletta stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. La cotoletta alla milanese è un secondo piatto tipico della tradizione culinaria lombarda, una pietanza simbolo della città di Milano, conosciuta in tutto il mondo e facile da preparare.