08 October 2015



This is a classic Milanese dish that we cook on a regular basis. This is also a true family meal as I think people of all ages can eat this! At least our seven year old, that normally doesn't want meat, really likes it. Read more to get the recipe. 

In Italy this cotoletta is always made of veal but if no veal or longing for other meat turkey is a good substitute. At home we have three variations of side dishes or something to be served with the dish. One; boiled vegetables and potato mash. Two; spaghetti with home-made tomato sauce. Three; parmesan, rucola/salad and lemon. Following is the recipe for the Milanese but the side dishes are your choice! 

4 veal chops, boneless
1 cup dry breadcrumbs
4 eggs, beaten
salt and black pepper
4 tbs butter
lemon wedges

Pound the meat between sheets of parchment paper or film until it's very thin. Spread the breadcrumbs in a bowl and the beaten eggs in another one where you've added some salt and pepper. Pass each veal chops through the breadcrumbs, dip it into the eggs and again in the breadcrumbs. There you can allow it to wait for a bit, even for some time in the fridge if you want to prepare before hand. Heat the butter on a frying pan and keep it hot. Cook the meat on both sides until golden and cooked through. What we do is cooking it until golden and put it in a hot oven for a few minutes so the breadcrumbs will not burn on the hot pan. It might also be more convenient if cooking for more than two persons. Serve hot and preferably with lemon wedges and something of your choice. 

Halla Bára / Home and Delicious

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