Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, cotoletta. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

E' possibile anche ricavare delle fettine senza. COTOLETTA ALLA MILANESE e Come fare il burro chiarificato - TUTORIAL- di Chef Max Mariola. Cotoletta alla Milanese - Orecchia D'elefante.

Cotoletta is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Cotoletta is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few components. You can have cotoletta using 11 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Cotoletta:

1. Make ready 1-2 veal, pork chops or loin fillets per person
2. Make ready Enough plain flour
3. Get Enough breadcrumbs
4. Get 1-2 eggs - beaten
5. Get Oil for frying
6. Take to taste Salt
7. Prepare To serve:
8. Make ready Potatoes
9. Get Fresh rosemary
10. Make ready Lemon
11. Prepare Olive oil

This recipe is very similar to tonkatsu and other dishes that involve frying cutlets of meat. Veal Milanese (Cotoletta alla Milanese) is one of the most famous dishes of Italian traditional cuisine. Like Saffron Risotto recipe, it was born in Lombardy, a region in northern Italy. Crisp, golden breadcrumbs coating a tender veal chop: the cotoletta alla milanese is a classic of Milan's cuisine, up there with saffron-stained risotto, osso buco and panettone.

Instructions to make Cotoletta:

1. Prepare the flour, eggs and breadcrumbs in separate bowls. Have a plate ready for the meat
2. Wash and dry meat well. Using tongs, dip each piece into the flour, drain excess
3. Then into the egg, drain excess
4. Then into breadcrumbs, drain excess and put on a plate
5. Finish all pieces of meat. Set a side. Peel, chop, wash and dry potatoes well. Put in a bowl. Drizzle with olive oil, salt and fresh chopped rosemary. Roast potatoes at 200 for about 45 mins until golden and crispy
6. When potatoes are nearly ready, heat a good amount of oil in a large pan. Fry meat for 3 mins or so on each side until cooked and golden brown. Drain on kitchen paper
7. Serve with potatoes, a sprinkle of salt and a squeeze of lemon :)

The Cotoletta is, together with Milanese risotto, ossobuco and panettone, among the most typical dishes of Milanese cuisine. The cotoletta alla milanese is a classic of Milan's cuisine, up there with saffron-stained risotto, osso The Milanese can get a little defensive if you happen to suggest that their cotoletta is comparable to. Cotoletta (Italian pronunciation: [kotoˈletta]; from costoletta meaning "little rib", because of the rib that remains attached to the meat during and after the cooking) is an Italian word for a veal breaded cutlet. La cotoletta alla milanese è un secondo piatto tipico della tradizione culinaria lombarda, una pietanza simbolo della città di Milano, conosciuta in tutto il mondo e facile da preparare. Cotoletta — with potatoes Cotoletta (from Italian: costoletta = little rib , because of the rib that remains attached to the meat during and after the cooking) is an Italian word for a breaded veal cutlet.

So that’s going to wrap it up with this special food cotoletta recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!