How to make the Cotoletta alla milanese :
Brush with beaten egg, and coat with breadcrumbs, pressing them on well.
Heat butter, or oil and butter in
a large skillet and fry cotolette on each side until golden
brown and tender.
WATCH POINT: to obtain a crisp, even
coasting, do not let Cotolette touch each other in pan and
do not remove them for the first 2-3 minutes of cooking so
a coating can form.
Drain the Cotolette thoroughly on paper towels, arrange on
a platter with the sautéed or chateau potatoes, garnish with
lemon halves and serve at once while cotolette alla
milaneseare still crisp.
Serves 4-6
Milan, a bit of history of Milanese cuisine:
Cotolette alla Milanese - Milanese Veal
Cutlet, is a typical traditional dish from Milan. It is almost identical
to the Wienerschnitzel, a typical traditional dish from Vienna.
This similarity is not by mistake: when in the 1800s Milan was part of
the Austro-Hungarian Empire, there was a Milanese cook who went from Milan
to Vienna to work at the court of the Emperor. This is agreed upon by
both the Milanese and the iennese.
Vienna
What happened next is where the two stories
differ: the Milanese say that the cook took with him the traditional recipe
of the scaloppine alla milanese and taught the
Viennese cooks how to do it, the Vienneses say the opposite, that he stole
the recipe from Vienna and brought it back to Milan.
Both the Milanese Veal Cutlets and
the Wienerschnitzel are breaded veal cutlets; the Viennese bone
theirs and dredge them in both flour and bread crumbs, whereas the Milanese
just use bread crumbs, and the Viennese fry in lard whereas the Milanese
use butter.
|
