Cotoletta alla Valdostana - Un classico piatto italiano in pochi minuti - Fornetto Hauswirt K5 pro😱

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano offers a similar flavor at a lower cost.

veal cutlet

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken and pork are more affordable protein options.

Pound the veal cutlet to an even thickness using a meat mallet.

Season the cutlet with salt and black pepper on both sides.

Set up a breading station with three shallow dishes: one for flour, one for beaten eggs, and one for breadcrumbs.

Dredge the cutlet in flour, shaking off excess.

Dip the floured cutlet into the beaten eggs, ensuring it is fully coated.

Coat the cutlet with breadcrumbs, pressing gently to adhere.

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

Add the breaded cutlet to the skillet and cook until golden brown, about 3-4 minutes per side.

Remove the cutlet from the skillet and drain on paper towels to absorb excess oil.

Serve the cotoletta with a sprinkle of grated parmesan cheese on top.

Garnish with fresh sage leaves and lemon wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens