Cotolette is a typical dish from Milan. The original recipe is slightly different than mine as I do not usually fry mine in butter, but I use vegetable oil. This is the version that my mom and my grandma have always made and it is the one that I make regularly at home. The traditional recipe also calls for a thicker veal cutlet (bone included), but nowadays people prefer to use a thinner cut, like those used for “schnitzels” as it cooks faster. You can use either veal or beef (and yes, even pork if you like) for this recipe. It is as simple as it gets and quite tasty, perfect for a mid week dinner. So here goes my version of cotolette.
Sharing this recipe with Friday Potluck by EKat.
Ingredients for 4 persons:
4 thin beef steaks (the ones used for schnitzels)
Start by flattening the meat: each cotoletta has to be about 0.5 cm thick. Keep them aside.
Beat the egg in a bowl and add salt to it. Put the breadcrumbs in a plate.
Dip each steak in the egg and then coat them well with breadcrumbs, pressing with your palm so the crumbs stick well to your cotoletta.
Shallow fry them in hot vegetable oil.
Serve with a simple tomato salad or green salad.