Cotoletta alla Milanese

4 servings

25 minutes

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Milanese cutlet, Milanese cutlet, Milanese schnitzel, finally: in Russian this famous dish is called differently. Not so long ago it was believed that it was cotoletta alla Milanese that became the prototype of the Viennese schnitzel, but in the end it turned out that the first is something one thing, and the second is something completely different.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

0kcal0grams0grams0grams

Ingredients

4servings

Loin of veal

2 pieces

Chicken egg

2 pieces

Wheat flour

50 g

Breadcrumbs

100 g

Melted butter

200 g

Salt

to taste

Cooking steps

1
Prepare the necessary ingredients.

2
You can pound the pork with the flat side of a hammer or use a small saucepan.
Required ingredients:
1. Loin of veal: 2 pieces

3
Coat the meat in flour.
Required ingredients:
1. Wheat flour: 50 g

4
Then in the beaten eggs.
Required ingredients:
1. Chicken egg: 2 pieces

5
Then in breadcrumbs.
Required ingredients:
1. Breadcrumbs: 100 g

6
Gently score a mesh pattern on both sides of the meat with the knife blade, being careful not to cut through the meat.

7
Heat ghee in a pan; there should be enough oil for the patty to almost swim in it.
Required ingredients:
1. Melted butter: 200 g

8
Place the meat in the pan, fry for 3-5 minutes on one side, then flip and fry for the same amount on the other side.
Required ingredients:
1. Loin of veal: 2 pieces

9
Place the cooked cutlet on a paper towel to remove excess fat.

10
Salt and serve immediately.
Required ingredients:
1. Salt: to taste