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Cotoletta Alla Milanese Recipe

Cotoletta alla Milanese, also referred to as the Milanese veal chop, is a classic Lombard dish resembling the German Wiener Schnitzel, but it is prepared with the bone left in.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 4
Calories 1435 kcal

Ingredients
  

  • Veal Chops - 4 pcs
  • Butter - 100g
  • Eggs - 2
  • Grated Italian Bread Rind
  • Sicilian lemon - 1
  • Salt

Instructions
 

  • Make small incisions with a knife on the edges of the steaks so they don't wrinkle and close during cooking; beat the meat a little with the help of a meat hammer. Season with salt.
  • Place the eggs in a deep bowl, beat well and gradually dip the pork chops, leaving out the bone. Spread it on the bread flour and press it well with your hands so that the flour has well adhered to the meat.
  • In a skillet, melt the butter until it is light brown. Fry the chops, one at a time, for 7 to 8 minutes. Season once more with salt and pepper and garnish with Sicilian lemon wedges and salad right before serving.

Nutrition

Calories: 1435kcalCarbohydrates: 9gProtein: 134gFat: 93gSaturated Fat: 45gTrans Fat: 2gCholesterol: 770mgSodium: 1103mgFiber: 2gSugar: 2g
Keyword Cotoletta Alla Milanese Recipe
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