How to cook Cotoletta Milanese /orecchio d’elefante (the “elephant ear”) with potato fries as side dish
This video is a simple guide on how to cook a traditional dish from Milan: cotoletta alla Milanese. Crispy outside, but nice soft and tender inside like melting butter. It might remind you of the typical German „Schnitzel“ or Vienna „Schnitzel“, but one big difference is the meat (veal instead of pork) – and also the bone. And of course the Italian ingredients will also make the quality difference.
The dish may seem simple (and it is), but there are a few important things and timings to consider, so I recommend to watch the full video recipe.
Ingredients for one very hungry construction worker:
250 g of quality veal steak (with bone)
2 eggs
100 g of fine bread crumbs
some flour (oo type)
50 g of butter
black salt
1 lemon
For the fries side dish:
1 kg of potatoes
a bit of parsley (optional)
Copyright by Marco Dilenge
#cotolettamilanese #milanesesteak #friedvealsteak
5 Comments
This veal looks extremely delicious! A great therapy for vegans 😍
Fratellooooooooooo!!
I love food like this, and to know the Italian version is a blessing!
Biologic = Organic 😉👍
You should make it flatter.