Milanese schnitzel, or “Cotoletta alla Milanese,” is a classic dish from Lombardy that showcases the rich culinary traditions of the region. To make a delicious Lombardystyle Milanese schnitzel, follow these steps:
Ingredients:
2 veal chops (bonein or boneless, about 1 inch thick)
Salt and black pepper
Allpurpose flour (about ½ cup)
2 large eggs (lightly beaten)
1 to 1½ cups of breadcrumbs (preferably Italianstyle)
½ cup unsalted butter (or a mix of butter and olive oil for frying)
Lemon wedges (for serving)
Fresh parsley (for garnish, optional)
Instructions:
1. Prepare the Meat:
Place the veal chops between two sheets of plastic wrap or parchment paper. Use a meat mallet to gently pound the chops to about ½ inch thick. This ensures even cooking and tenderness.
Season both sides of the chops generously with salt and freshly cracked black pepper.
2. Bread the Schnitzels:
Set up a breading station with three shallow dishes:
In the first dish, place the flour.
In the second dish, beat the eggs.
In the third dish, spread out the breadcrumbs.
Dredge each chop first in flour, shaking off excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the schnitzel in breadcrumbs, pressing gently to help the breadcrumbs adhere. Set aside on a plate while you prepare the frying pan.
3. Fry the Schnitzels:
In a large skillet, heat the butter (or the butter and olive oil mix) over medium heat until it melts and starts to bubble but not burn.
Carefully add the breaded schnitzels to the skillet, cooking in batches if necessary to avoid overcrowding. Fry for about 34 minutes on each side until they are golden brown and crispy.
Ensure the heat is not too high, as this could burn the breadcrumbs before the meat is cooked through.
4. Draining:
Once cooked, transfer the schnitzels to a plate lined with paper towels to absorb any excess oil.
5. Serve:
Serve the cotoletta hot, garnished with lemon wedges for squeezing over the top. You can also sprinkle fresh parsley if desired.
Pair with traditional sides like a simple arugula salad, roasted potatoes, or a seasonal vegetable for a balanced meal.
Tips for Deliciousness:
Quality Meat: Choose highquality veal or, if preferred, you can use pork or chicken as substitutes.
Breadcrumbs: Using fresh breadcrumbs or making your own from dayold bread will enhance the flavor and texture.
Butter and Oil Mix: Combining butter with oil helps to prevent the butter from burning and adds richness to the flavor.
Resting Time: Let the schnitzels rest for a minute after frying to allow juices to redistribute, ensuring a moist interior.
Enjoy!
With these steps and tips, you can master the art of making authentic and delicious Milanese schnitzel that showcases the flavors of Lombardy cuisine. Buon appetito!