Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, cotoletta. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
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. Cotoletta alla milanese ([milaˈneːze] after its place of origin, Milan) is a fried veal breaded cutlet similar to Wiener Schnitzel, but cooked with the bone-in.
Cotoletta is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. Cotoletta is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can have cotoletta using 11 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Cotoletta:
- Make ready 1-2 veal, pork chops or loin fillets per person
- Take Enough plain flour
- Take Enough breadcrumbs
- Prepare 1-2 eggs - beaten
- Make ready Oil for frying
- Make ready to taste Salt
- Take To serve:
- Prepare Potatoes
- Prepare Fresh rosemary
- Get Lemon
- Get Olive oil
The portions… Cotoletta is an Italian BYOB. We are a throwback to old world ideals and a different, slower way of living. To us, the kitchen is a place to prepare meals made with love so it can be savored while enjoying the camaraderie around the table. Just like its distant Viennese cousin, cotoletta alla Milanese is a thinly pounded, breaded, pan-fried veal cutlet.
Steps to make Cotoletta:
- 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 :)
Although similar, the two dishes do differ slightly: the Viennese version is traditionally dipped in both flour and bread crumbs before being fried in oil, butter, or a combination of both, while the Milanese version is cooked bone-in and uses only bread crumbs and butter. Note that there is a difference between a cotoletta alla Milanese and a costoletta alla Milanese (with an "s") – the former is a thinly pounded veal scallop, like a Schnitzel, while a costoletta is a bone-in veal rib chop. Both are prepared in the same way, minus the pounding for the chop. The bone-in version is more traditional, but since the pounded scallop is so much easier and faster to. Veal Milanese (Cotoletta alla Milanese) is one of the most famous dishes of Italian traditional cuisine.
So that is going to wrap this up for this special food cotoletta recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
