Three years after my husband died, I married an Italian gentleman whose parents had immigrated to Argentina from Italy, and we took a wonderful tour of Italy and Greece. Of course, almost any pasta is a comfort food in Italy, but I particularly liked one I had never had before. It was a Cototlette Alla Milanese recipe, what we call Breaded Veal Cutlets, and it was served with pasta in a mushroom sauce.
European Recipes for the Dinner Table
Cotolette Alla Milanese
4 boneless pastured veal chops, pounded thin
1 egg, beaten well
1 cup fine bread crumbs
1⁄4 pound butter
Juice of 1⁄2 lemon
Salt and pepper to taste
Dip each chop in egg, then immediately in bread crumbs.
To clarify butter, put in small pan and allow to stand in very warm place (not over flame) until it melts and salt sinks to bottom. Pour off butter and discard sediment.
In skillet, heat clarified butter until very hot. Add chops and brown to dark golden color on both sides.
Squeeze lemon juice over chops and in butter, then sprinkle with salt and pepper. Reduce heat, cover and let simmer for about 20 minutes.
Serve with your choice of pasta (preferably small) in thick mushroom sauce. I make it the easy way with mushroom soup, beef bouillon and mushrooms, preferably fresh, but canned if fresh are unavailable.