Cotoletta alla milanese, buonissima, facile e veloce da preparare – Secondi di carne

veal cutlets

🥗Healthier: chicken breast

💰Cheaper: pork cutlets

Chicken is leaner and more affordable than veal.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories.

Pound the veal cutlets to an even thickness, about 1/4 inch.

Season the flour with salt and black pepper in a shallow dish.

Beat the eggs in a separate bowl and season lightly with salt.

Place the breadcrumbs in a third shallow dish and mix with grated parmesan cheese.

Dredge each cutlet in the seasoned flour, shaking off excess.

Dip the floured cutlet into the beaten eggs, coating evenly.

Press the cutlet into the breadcrumbs, ensuring a thorough coating.

Heat butter and olive oil in a large skillet over medium heat until sizzling.

Add the breaded cutlets to the skillet, cooking until golden brown, about 3-4 minutes per side.

Transfer cooked cutlets to a paper towel-lined plate to drain excess oil.

Squeeze fresh lemon juice over the cutlets before serving.

Garnish with chopped parsley for freshness.

Serve hot with a side of salad or roasted potatoes.

Cooking Techniques

Spice Level:

Allergens