A tender veal cutlet coated in crunchy breadcrumbs and fried in butter, Cotoletta alla Milanese is a signature dish of Milan, Italy’s capital of style since the twelfth century.
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A tender veal cutlet coated in crunchy breadcrumbs and fried in butter, Cotoletta alla Milanese is a signature dish of Milan, Italy’s capital of style since the 12th century. The dish begins with a large cut of veal – traditionally the cotoletta, which is an inch-thick bone-in veal chop. All visible fat is removed and the meat is hammered to soften it. The meat is then dipped in beaten eggs and coated in breadcrumbs. The meat is fried in melted butter for two to three minutes on each side, removed when brown, and placed on a dish with absorbent paper. Salt can be added before it is served – hot and with a slice of lemon. Cotoletta alla Milanese is served as the centrepiece of a meal, with vegetables and fried potatoes or alongside a fresh salad. Despite its simplicity, its enduring popularity speaks to the universal appeal and inherent style of solid, comforting, and honest food.
Dining and Cooking