Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, cotoletta. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
E' possibile anche ricavare delle fettine senza. 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. Cotoletta da asporto e consegna a domicilio.
Cotoletta is one of the most favored of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Cotoletta is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook cotoletta using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Cotoletta:
- Prepare 1-2 veal, pork chops or loin fillets per person
- Prepare Enough plain flour
- Prepare Enough breadcrumbs
- Get 1-2 eggs - beaten
- Make ready Oil for frying
- Prepare to taste Salt
- Prepare To serve:
- Get Potatoes
- Make ready Fresh rosemary
- Get Lemon
- Make ready Olive oil
Let the harmony with the Russian cutlet not confuse you. A cotoletta is an Italain fried cutlet traditionally made from veal that is seasoned and breaded. This recipe is very similar to tonkatsu and other dishes that involve frying cutlets of meat. 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.
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 :)
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. La #cotoletta è stata inventata a Milano e poi copiata dagli austriaci, ditelo al bravissimo #Cotoletta #allamilanese - This classic dish from Milan consists in a thinly pounded veal cutlet, breaded and. Cotoletta: definizione di cotoletta e descrizione della cotoletta tipica italiana. A livello nazionale, come molti lettori già sapranno, la cotoletta per eccellenza è quella alla milanese. Ricetta Cotoletta alla Milanese: Le costolette di vitello vanno battute con il pestacarne (moderatamente) fino ad arrivare ad avere uno spessore uguale a quello dell'osso. cotoletta - Traduzione del vocabolo e dei suoi composti, e discussioni del forum.
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