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You are here: Home / Recipes / Mains / COTOLETTE ALLA MILANESE

COTOLETTE ALLA MILANESE

April 2, 2011 By Manu 14 Comments

Cotoletta

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)
1 egg
Breadcrumbs
Salt

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.

Cotoletta

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Related Posts:

  • Home-made Verzini
  • OSSO BUCO MILANESE – OSSOBUCO ALLA MILANESE
  • Low Fodmap Ragù Bianco
  • Pasta with Meatballs
  • Milan Guide – Italy

Filed Under: Mains, Meat Tagged With: cotolette, Italy, meat, Milan, milanese, schnitzel

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Comments

  1. Firefly says

    April 2, 2011 at 3:59 pm

    We love this. I actually make it the same way you do, and always in vegetable oil 🙂 I hardly ever cook with butter unless it’s something sweet 😉 It looks delicious!

    Reply
  2. Beth Michelle says

    April 2, 2011 at 7:32 pm

    This looks so yummy!

    Reply
  3. Sandra's Easy Cooking says

    April 3, 2011 at 1:58 am

    I am making these the same way, I find it that on oil taste much better! You made it fantastic, and it looks really tasty!
    Thanks for sharing!

    Reply
  4. Aroma y Cocina says

    April 3, 2011 at 4:35 am

    Simply beautiful.
    REgards.
    Begoña

    Reply
  5. Andrea says

    April 3, 2011 at 9:25 am

    Absolutely one on by favorite meals! Beautiful photos.

    Reply
  6. Hester Casey - Alchemy says

    April 3, 2011 at 9:41 pm

    Lovely, Manu, and one of my favourites too. I love using butter but I’ll have to give oil a try next time as it is getting the thumbs up from your readers.

    Reply
  7. Kankana says

    April 4, 2011 at 4:44 am

    I make fish dish this way 🙂 and it’s easy and one my fav .. absolutely delicious!
    Let me know what your husband says about the Gajar ki halwa. There was different version of the dish .. i took the easy way out .. but it truly yummy 🙂

    Reply
  8. Priyanka says

    April 4, 2011 at 8:50 am

    Hi…Have an award waiting for you in my blog….Do claim it… 🙂

    Reply
  9. Nat says

    April 4, 2011 at 11:40 am

    Milanesas!!!! We have them all the time in Argentina! Also, we have “supremas de pollo”… instead of using beef, we slice a chicken breast thin and then do all the process as for the beef. It’s really good also! Milanesas, milanesas!!

    Reply
    • Manu says

      April 4, 2011 at 11:46 am

      Hehehehe we do the same with chicken!!! I love both… so yummy (like all fried food… hehehehe)! <3

      Reply

Trackbacks

  1. Cotolette Alla Milanese « Food Frenzy says:
    December 19, 2011 at 5:01 am

    […] http://www.manusmenu.com Pin It (function() { var s = document.createElement("SCRIPT"), s1 = document.getElementsByTagName("SCRIPT")[0]; s.type = "text/javascript"; s.async = true; s.src = "http://widgets.digg.com/buttons.js&quot;; s1.parentNode.insertBefore(s, s1); })(); reddit_url='http://blogstew.net/foodfrenzy/meat-and-poultry/3426/&#039; reddit_title='Cotolette+Alla+Milanese' 5 | Food Type: .Recipe, Main Dish, Meat & Poultry | Tags: beef, italian, italy, schnitzel Previous Post: Tarte Aux Poires Normande (french Pear Tart) Chocolate Granola :Next Post .nrelate .nr_sponsored{ left:0px !important; } // .nrelate .nr_sponsored{ left:0px !important; } // No Comments – Leave a comment […]

    Reply
  2. Cotolette alla milanese (Pan-fried schnitzels) | An Italian cooking in the Midwest says:
    January 17, 2012 at 6:10 am

    […] but for some reason this time I really wanted veal. Anyway, I think it all started after seeing Manu’s post. I had no peace until I bought the meat and made […]

    Reply
  3. A World of Eggs | DisgracesOnTheMenu says:
    October 19, 2015 at 5:31 pm

    […] make breaded veal, beef or pork steak, like in ‘Cotoletta alla Milanese‘ – the Italian equivalent of […]

    Reply
  4. Tonkatsu says:
    October 26, 2017 at 1:09 pm

    […] chop! Boy, I was wrong. Sure it is a fried pork chop and being from Milan, I have grown up eating cotoletta/schnitzel regularly, but Tonkatsu is a notch above it. What makes it special is the fact that the pork chop […]

    Reply

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