Easiest Way to Make Cotoletta in 12 Minutes at Home

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, cotoletta. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Cotoletta is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Cotoletta is something that I have loved my entire life. They are fine and they look fantastic.

La ricetta classica della cotoletta alla milanese, preparata con la bistecca di vitello con osso. Per ingredienti e dettagli sulla preparazione. E' possibile anche ricavare delle fettine senza.

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

The ingredients needed to make Cotoletta:

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

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. Cotoletta Fitler Square is an Italian restaurant and bar serving rustic Italian comfort food from the highest quality locally sourced ingredients. We specialize in cutlets, fresh fish, and pasta.

Steps 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. Find cotoletta alla milanese stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. A cotoletta is an Italain fried cutlet traditionally made from veal that is seasoned and breaded. This recipe is very similar to tonkatsu and other dishes that involve frying cutlets of meat. 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.

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