Authentic Italian Cotoletta: A Traditional Breaded Veal Cutlet Recipe

Ingredients

  • 4 veal cutlets (about 170g each)
  • 2 eggs
  • 1 cup of breadcrumbs
  • 1 cup of all-purpose flour
  • 1 cup of olive oil
  • Salt to taste
  • Pepper to taste

Steps and instructions

  1. First, clean the veal cutlets and pat them dry with a paper towel.
  2. Take a shallow dish, beat the eggs and season with salt and pepper.
  3. In a separate dish, pour in the breadcrumbs.
  4. Dip each cutlet first in the flour, then in the beaten eggs, making sure they are fully coated. Shake off any excess.
  5. Then coat the cutlets in breadcrumbs, pressing firmly to ensure the crumbs stick.
  6. Heat the olive oil in a large frying pan over medium heat.
  7. Once the oil is hot, add the breaded cutlets. Cook for 5-7 minutes on each side, until they are golden brown and crispy.
  8. Remove the cutlets from the pan and drain on a paper towel to remove excess oil.
  9. Season with a little more salt if required, and serve hot.

Tools for making

Recipe variations

  • Use chicken cutlets instead of veal cutlets for a different flavor.
  • Try using pork cutlets instead of veal for a richer taste.
  • Experiment with different types of breadcrumbs such as panko, seasoned breadcrumbs, or even crushed crackers for a unique crust.
  • Replace the flour with cornstarch or almond flour for a gluten-free option.
  • Add grated Parmesan cheese or dried herbs to the breadcrumb mixture for extra flavor.
  • For a healthier version, bake the breaded cutlets in the oven instead of frying them.
  • Make a vegetarian version by substituting the meat with thick slices of eggplant or tofu.
  • Try different seasonings such as garlic powder, paprika, or Italian seasoning to add a twist to the flavor.

Recipe overview

Cotoletta is an iconic dish originating from Italy, specifically from Milan. This delightful culinary delight consists of breaded veal cutlets, fried until they reach a beautiful golden-brown hue. The breadcrumbs add a satisfying crunch, making this dish not only pleasing to the palate but also texturally interesting. In this recipe, we will guide you through the process of preparing Cotoletta with easy-to-follow steps, ensuring you achieve that perfect balance of crispy exterior and tender veal interior. Despite its decadent taste, this recipe requires just a few simple ingredients - veal cutlets, eggs, breadcrumbs, flour, and olive oil. Whether you're cooking a weeknight dinner or entertaining guests, this Cotoletta recipe is a guaranteed crowd-pleaser. Enjoy the process and, most importantly, the results!

Common questions

  1. Can I use a different type of meat instead of veal? Yes, you can use chicken or pork cutlets as a substitute for veal.
  2. Can I use pre-packaged breadcrumbs instead of making my own? Yes, you can use pre-packaged breadcrumbs if you prefer. However, homemade breadcrumbs often result in a better texture and flavor.
  3. Can I pan-fry the cutlets instead of using olive oil? Yes, you can use any cooking oil of your choice for pan-frying the cutlets.
  4. Can I bake the cutlets instead of frying them? Yes, you can bake the breaded cutlets in a preheated oven at 200°C (400°F) for about 20-25 minutes, flipping halfway through, until they are golden and cooked through.
  5. Can I freeze the breaded cutlets for later use? Yes, you can prepare the breaded cutlets and freeze them. Place them on a baking sheet lined with parchment paper, freeze until solid, then transfer to a freezer bag. When ready to cook, thaw them in the refrigerator before frying or baking.
  6. What can I serve with cotoletta? Cotoletta is commonly served with a side of roasted potatoes, a fresh salad, or steamed vegetables. It pairs well with a squeeze of lemon juice or a side of tomato sauce.

Serving dishes and utensils

  • Frying Pan - A large frying pan is needed to fry the breaded cutlets.
  • Paper Towel - Use paper towels to drain excess oil from the cooked cutlets.

Origin stories

Cotoletta, a delicious dish made from breaded and fried veal cutlets, hails from the Italian city of Milan in the Lombardy region. The name 'Cotoletta' literally translates to 'little rib', indicating the traditional cut of meat used in the recipe. In fact, the Milanese are so protective of their beloved Cotoletta alla Milanese that they have repeatedly petitioned the European Union to grant it PDO (Protected Designation of Origin) status, which would ensure that only veal cutlets prepared according to the traditional Milanese method could bear the name 'Cotoletta'. The dish's fame has traveled far and wide, inspiring cooks around the globe and even giving rise to the popular Wiener Schnitzel in Austria. Yet, despite its worldwide renown, to the Milanese, Cotoletta is simply a comforting taste of home.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.