Traditional Italian Dish - Cotoletta

Cotoletta is a traditional Italian dish that consists of breaded and fried meat cutlets. The most famous version of this dish is the "Cotoletta alla Milanese," which originated in Milan, Italy. The dish is said to have been inspired by the Austrian Wiener Schnitzel, introduced to the region during the Habsburg rule.

The story goes that in the 19th century, Austrian rulers brought the concept of breaded and fried meat cutlets to Lombardy, where Milan is located. The locals embraced the dish and made it their own by using veal, a popular meat in the region.


Cotoletta alla Milanese is typically made with veal cutlets, although variations with other meats like chicken or pork are also common. The preparation involves dipping the meat in beaten eggs, coating it with breadcrumbs, and then frying it until golden brown. It is often served with a slice of lemon to add a citrusy touch.

The dish gained popularity not only in Milan but throughout Italy and eventually internationally. Different regions may have their own variations of the cotoletta, but the Milanese version remains the most well-known and widely enjoyed. The simplicity and deliciousness of the dish have contributed to its enduring popularity in Italian cuisine.

Cotoletta alla Milanese Recipe;

Ingredients:

• 4 veal cutlets (about 1/2 inch thick)
• Salt and pepper to taste
• All-purpose flour for dredging
• 2 large eggs
• 1 cup breadcrumbs (preferably fresh)
• 1/2 cup grated Parmesan cheese
• Unsalted butter or vegetable oil for frying
• Lemon wedges for serving

Instructions:

1. Preheat the oven to a low temperature (around 200°F) to keep the cooked cutlets warm while preparing the others.
2. Season the veal cutlets with salt and pepper on both sides.
3. Set up a dredging station: Place the flour on one plate, beat the eggs in a shallow bowl, and mix the breadcrumbs with the grated Parmesan cheese on another plate.
4. Dredge each veal cutlet first in the flour, shaking off excess, then dip it into the beaten eggs, and finally coat it with the breadcrumb and Parmesan mixture, pressing the crumbs onto the cutlet to adhere.
5. Heat a large skillet over medium heat and add enough butter or vegetable oil to cover the bottom of the pan.
6. Once the fat is hot, add the breaded veal cutlets and cook for about 3-4 minutes per side or until golden brown and cooked through.
7. Place the cooked cutlets on a paper towel-lined plate to absorb any excess oil, and then transfer them to a baking sheet in the preheated oven to keep warm.
8. Repeat the process with the remaining cutlets, adding more butter or oil to the pan as needed.
9. Serve the Cotoletta alla Milanese hot, garnished with lemon wedges on the side.

Enjoy your delicious Cotoletta! Feel free to pair it with a simple salad or your favorite side dish.

Cotoletta Recipe videos:

Italian Schnitzel (Cotoletta) Recipe;

Cotoletta (Chicken Cutlets) Recipe;

Chicken Cotoletta (Italian Style Schnitzel) Recipe;

References;

1.  La Science du maître d'hôtel cuisinier, avec des observations sur la connoissance & les propriétés des alimens. Nouvelle édition, revue & corrigée. [By - Menon.] (Dissertation préliminaire sur la cuisine moderne. [By E. Lauréault de Foncemagne.]) (in French). 1768.
2. "cotoletta: definizioni, etimologia e citazioni nel Vocabolario Treccani". www.treccani.it. Retrieved 2023-05-19.
3. "La cotoletta alla milanese? Un regalo della rivoluzione francese..." Il Sole 24 ORE (in Italian). Retrieved 2023-12-25.
4. Kostioukovitch, Elena (2009-10-13). Why Italians Love to Talk About Food: A Journey Through Italy's Great Regional Cuisines, From the alps to Sicily. Farrar, Straus and Giroux. ISBN 978-1-4299-3559-3.
5. "I trucchi per fare una cotoletta alla milanese perfetta, croccante fuori e succosa dentro". Esquire (in Italian). 6 November 2019.
6. "Cotoletta alla bolognese" (in Italian). accademiaitalianadellacucina.it.
7. "La cotoletta alla palermitana" (in Italian). corriere.it. 10 July 2012.
8. Receta de Milanesa a la napolitana Recetas Gratis. Retrieved: 2012-11-09. (in Spanish)

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