Cotolette Alla Milanese Recipe

Enjoy Milanese food with this Cotolette Alla Milanese recipe from the comforts of your own home.


| September/October 2011



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.

MAIN STORY:
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.





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