Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, cotoletta. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
E' possibile anche ricavare delle fettine senza. Crisp, golden breadcrumbs coating a tender veal chop: the cotoletta alla milanese is a classic of Milan's cuisine, up there with saffron-stained risotto, osso buco and panettone. Must Have Milanese cuisine - "cotoletta alla milanese" - Milanese chop.
Cotoletta is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Cotoletta is something that I have loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook cotoletta using 11 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Cotoletta:
- Prepare 1-2 veal, pork chops or loin fillets per person
- Make ready Enough plain flour
- Prepare Enough breadcrumbs
- Make ready 1-2 eggs - beaten
- Take Oil for frying
- Make ready to taste Salt
- Get To serve:
- Get Potatoes
- Get Fresh rosemary
- Make ready Lemon
- Get Olive oil
This recipe is very similar to tonkatsu and other dishes that involve frying cutlets of meat. Veal Milanese (Cotoletta alla Milanese) is one of the most famous dishes of Italian traditional cuisine. Like Saffron Risotto recipe, it was born in Lombardy, a region in northern Italy. The cotoletta alla milanese is a classic of Milan's cuisine, up there with saffron-stained risotto, osso The Milanese can get a little defensive if you happen to suggest that their cotoletta is comparable to.
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 :)
COTOLETTA - La cotoletta viennese si chiama schnitzel, ma questo lo sanno tutti. Si mangia ovunque, ma noi l'abbiamo mangiata anche da Figlmuller, il posto più famoso. La cotoletta alla milanese è un secondo piatto tipico della tradizione culinaria lombarda, una pietanza simbolo della città di Milano, conosciuta in tutto il mondo e facile da preparare. La cotoletta alla milanese, in dialetto milanese cutelèta, è un piatto cult da classifica. A creare confusione, è il rapporto fra la cotoletta alla milanese e la sua cugina austriaca: la wiener schnitzel.
So that’s going to wrap this up with this exceptional food cotoletta recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
