October 4, 2009
My great-grandmother was from Milan, and maybe because of that my mother and I love breaded cutlets which are a staple of Milanese cuisine. So, every time I go to Milan I not only shop but I also have a good cotoletta alla Milanese.
4 veal cutlets with bone
4-6 Tbsp butter
1 cup breadcrumbs
Cut away any fat and pound each cutlet gently. Beat the eggs slightly, add a touch of freshly ground pepper, and pour the eggs into a shallow bowl. Set the breadcrumbs in another bowl. Start a standard breading procedure: dip the cutlets into the eggs and then dip them into the breadcrumbs. Sauté the milanesas in a preheated saucepan with butter (for a golden result shallow-fry the cutlets adding more butter). Over medium-high heat, it won’t take a lot to be ready: 4 minutes on one side, turn once, and then 2-3 minutes on the other side for medium rare. Drain the cutlets on paper towels, salt them and serve with sweet potato oven fries. Not an Italian side dish I know, but they are better for you than traditional fries and they are just perfect for holiday dinners!
Sweet potato oven fries Ingredients
2 large sweet potatoes
2 Tbsp olive oil
1 tsp cinnamon
Wash and scrub the sweet potatoes. Cut the potato into wedges. Toss the sweet potatoes wedges with the olive oil, cinnamon and salt. Set them onto a baking sheet forming a single layer, and bake in a 425F preheated oven for about 30 minutes until tender and golden brown (while they're baking, turn the potatoes a couple of times).
The words cotoletta and cutlet actually have the same origin!
Do cotolette alla Milanese remind you of Wiener schnitzel? Apparently Marshal Radetzky (yep, the same as in Strauss’s march) introduced veal cutlets to Austria after living in Milan. However, Austrians are very proud of their cutlets so they don’t agree with the Italian origin.