Recipe of Homemade Cotolette

Cotolette. Cotoletta alla Milanese, or Milanese veal cutlet, is a traditional Italian dish which originated in Lombardy, Northern Italy. The dish consists of a veal cutlet pounded thin, covered in breading and fried in butter. The origins of the cotoletta alla Milanese, or Milanese cutlet, are still not entirely clear.

Cotoletta alla bolognese is a rich and substantial recipe; it's pleasantly tasty and perfect for adding a little something special to the average schnitzel dish!. Beyond the differing cooking methods between the bolognese version and the usual cotoletta alla milanese, this recipe from Bologna is also stuffed with ham and mozzarella…Not a bad addition, right? Cotoletta alla milanese ([milaˈneːze] after its place of origin, Milan) is a fried veal breaded cutlet similar to Wiener Schnitzel, but cooked with the bone-in.

Hello everybody, hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, cotolette. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

Cotolette is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They're nice and they look wonderful. Cotolette is something which I have loved my whole life.

Cotoletta alla Milanese, or Milanese veal cutlet, is a traditional Italian dish which originated in Lombardy, Northern Italy. The dish consists of a veal cutlet pounded thin, covered in breading and fried in butter. The origins of the cotoletta alla Milanese, or Milanese cutlet, are still not entirely clear.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook cotolette using 7 ingredients and 2 steps. Here is how you can achieve that.

The ingredients needed to make Cotolette:

1. {Take 4 fettine of Vitello.
2. {Get 4 of Uova.
3. {Take q.b of Sale.
4. {Make ready q.b of Pepe.
5. {Take 100 g of Parmigiano Reggiano.
6. {Make ready 300 g of Pangrattato.
7. {Take q.b of Olio per frittura.

It is traditionally fried in clarified butter. Due to its shape, it is often called oreggia d'elefant in Milanese or orecchia d'elefante in Italian, meaning elephant's ear. Cutlets sliced thin, pounded to perfection! Every single layer was so carefully built and distinct, yet forked into one deliciously complex bite, the mild chicken and moist eggplant framing the fennel and spice of that hot chili and sausage, that I found myself devouring it - Craig LaBan, The Philadelpnhia Inquirer Cotoletta Fitler Square is an Italian restaurant and bar serving rustic Italian comfort food from the highest quality locally sourced ingredients.

Steps to make Cotolette:

1. In un piatto mettere il pan grattato in una ciotola sbattere le uova con il parmigiano, il sale ed il pepe passare le fettine di carne prima nel pan grattato e poi nell'uovo.
2. In una padella versare l'olio e metterla sul fuoco quando l'olio sarà bollente, friggere le cotolette scolarle su carta assorbente impiattare e servire.

We specialize in cutlets, fresh fish, and pasta. Le cotolette sono fettine panate e fritte nell'olio, nella loro versione più semplice. Si può utilizzare la carne di vitello, manzo, maiale o pollo e tacchino che viene poi passata nell'uovo e nel pangrattato. La nostra versione delle cotolette prevede una panatura particolare, preparata con il pangrattato e il Parmigiano Reggiano, che rimane molto morbida e saporita. Come fare la cotoletta alla milanese.

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