Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, cotoletta. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
E' possibile anche ricavare delle fettine senza. Cotoletta alla milanese: l'orecchia di elefante di Chicco Cerea - Ristorante da Vittorio. COTOLETTA ALLA MILANESE e Come fare il burro chiarificato - TUTORIAL- di Chef Max Mariola.
Cotoletta is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Cotoletta is something that I have loved my whole life.
To get started with this particular 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:
- Make ready 1-2 veal, pork chops or loin fillets per person
- Get Enough plain flour
- Take Enough breadcrumbs
- Prepare 1-2 eggs - beaten
- Prepare Oil for frying
- Make ready to taste Salt
- Prepare To serve:
- Prepare Potatoes
- Take Fresh rosemary
- Get Lemon
- Get Olive oil
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. 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. Veal Milanese (Cotoletta alla Milanese) is one of the most famous dishes of Italian traditional cuisine.
Instructions to make Cotoletta:
- Prepare the flour, eggs and breadcrumbs in separate bowls. Have a plate ready for the meat
- Wash and dry meat well. Using tongs, dip each piece into the flour, drain excess
- Then into the egg, drain excess
- Then into breadcrumbs, drain excess and put on a plate
- 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
- 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
- Serve with potatoes, a sprinkle of salt and a squeeze of lemon :)
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. 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. Find cotoletta alla milanese stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. 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.
So that is going to wrap this up for this special food cotoletta recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in 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!
