Cotolette alla milanese (Pan-fried schnitzels)

One of the typical dishes from north Italy is cotoletta alla milanese which is basically a winenerschnitzel but we dress it with some fresh tomatoes, which I don’t think the Austrians do so much. It is not clear who copied whom, but it is probable that the dish moved between the two cities (Milan and Vienna) during the Austrian domination in the XIIX century.
I decided I wanted to make cotolette using the traditional veal instead of the more common modern day version which uses chicken breasts. Note 99.9% of the times I do cotolette I use chicken breast, 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 some!

Cotolette alla milanese (Pan-fried schnitzels)

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 2 Servings

Ingredients

  • 1 slice of veal or beef meat per person
  • 1 tomato per person
  • plain breadcrumbs
  • flour
  • 1 or 2 eggs
  • salt
  • oregano
  • EVOO

Directions

  1. I start out by preparing three dishes one full with flour, one with plain breadcrumbs and the last one with beaten eggs seasoned with just a bit of salt. Then I pounded the meat as thin as I could. The thin meat is then dipped first in flour, then in egg, then in the breadcrumbs and then again in eggs and finally in breadcrumbs. The double dipping allows for a crispier, thicker crust. The cutlets are then fried in shallow oil in a pan until cooked and crispy. After frying, I usually pat the meat dry with some paper towel to get the excess oil off and salt them. Finally, I cover the cooked meat slices with some diced tomatoes dressed in oil, salt and oregano. This cold tomato "sauce" gives the dish a brightness that offset the heaviness from frying and make the dish a great dish also for warm days.
  2. I find this version of the dish to be great in winter, while I prefer to use chicken for the summer. Cotolette are also great eaten cold in a sandwich with just a couple of slices of tomato and one big lettuce leaf.

Milanesa

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3 Responses to Cotolette alla milanese (Pan-fried schnitzels)

  1. Food Frenzy says:

    It is great when people's posts inspire others. These looks amazing.

  2. claire says:

    gorgeous!

  3. Our Eyes Eat First says:

    love the fresh herbed tomatoes to go with the schnitzels! beautiful!

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