Breaded veal cutlet is a classic Italian dish that'll have your taste buds doing a happy dance! Originating in Milan, this crispy, golden-brown delight dates back to the 14th century, where Milanese chefs perfected the art of breading and frying tender veal to perfection. The recipe's simple ingredients – flour, beaten eggs, breadcrumbs, and savory seasonings – create a mouthwatering masterpiece. Dredge, dip, and coat the cutlets, then fry them to a delectable crunch. Serve this family-friendly favorite immediately for the ultimate texture and flavor. You'll be amazed at how easy it is to bring a taste of Italy to your table. Intrigued? Let's explore the full recipe and cooking process!
Key Takeaways
- Breaded veal cutlet is a classic Italian dish originating from Milan, known as "Cotoletta Alla Milanese," dating back to the 14th century.
- The dish features a crispy golden crust and tender, juicy veal, made by dredging the meat in flour, dipping in beaten eggs, and coating in breadcrumbs.
- The recipe requires simple ingredients like all-purpose flour, eggs, breadcrumbs, and Parmesan cheese, along with seasoning like dried parsley, garlic powder, salt, and pepper.
- Serving suggestions include pairing the breaded veal cutlet with a fresh salad or favorite sides, and enjoyed immediately for optimal texture and flavor.
- Breaded veal cutlet is a versatile dish that can be adapted with different herbs, spices, and coatings, making it a crowd-pleasing option for various dining occasions.
History
The breaded veal cutlet has a long and storied history, dating back centuries to the culinary traditions of Italy. This beloved dish, known as "Cotoletta Alla Milanese," has its roots in the vibrant city of Milan, where it has been savored and celebrated for generations.
The origins of this classic recipe can be traced to the 14th century, when Milanese chefs began experimenting with breading and frying thin slices of veal. Over time, the technique was refined, and the dish evolved into the crispy, golden-brown delight we know and love today.
Interestingly, the name "Cotoletta" is derived from the Italian word "costa," meaning rib, as the cutlet is typically cut from the rib area of the veal. The "Alla Milanese" designation pays homage to the dish's Milanese roots, where it has become a beloved culinary icon.
Today, the breaded veal cutlet remains a cherished part of Italian culinary heritage, enjoyed by families and diners alike, both in Milan and around the world.
Recipe
Veal is a delicate and flavorful meat that, when prepared properly, can be a delicious addition to any meal. Breaded veal cutlet is a classic dish that showcases the tenderness of the meat while adding a satisfying crunch from the breading. This recipe provides a simple and straightforward approach to creating a restaurant-quality dish in the comfort of your own home.
Preparing the veal cutlets requires a bit of care, as the meat is relatively thin and can become tough if overcooked. By following the steps outlined in this recipe, you'll be able to achieve a perfectly cooked, juicy, and crispy breaded veal cutlet every time.
Ingredients:
- 4 veal cutlets, pounded thin
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
To prepare the breaded veal cutlets, begin by setting up a breading station with the flour, beaten eggs, and a mixture of breadcrumbs, Parmesan cheese, parsley, garlic powder, salt, and pepper.
Dredge the veal cutlets in the flour, dip them in the beaten eggs, and then coat them in the breadcrumb mixture, pressing gently to ensure the coating adheres.
In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat. Once the oil is hot, carefully add the breaded veal cutlets and fry for 2-3 minutes per side, or until the breading is golden brown and crispy.
Be mindful not to overcrowd the pan, as this can result in the cutlets becoming soggy. It's important to remember that veal cooks quickly, so be vigilant to avoid overcooking.
The internal temperature of the veal should reach 145°F for a slightly pink center, or 160°F for a more well-done texture. Once the cutlets are cooked, transfer them to a paper towel-lined plate to drain any excess oil.
Serve the breaded veal cutlets immediately, accompanied by your favorite sides, and enjoy the delightful combination of tender meat and crispy breadcrumbs.
Cooking Steps
Dredge those veal chops in a bit of flour first, then dip 'em right into some beaten eggs.
Go on and coat them with tasty breadcrumbs next.
Fry 'em up in hot oil until they're golden brown, then drain them on paper towels – you're almost ready to dig in!
Step 1. Dredge Veal Chops in Flour
After seasoning the veal chops, you'll want to dredge them in flour. This helps the breading stick to the meat and creates a delicious crispy texture.
Grab a shallow dish and pour in some all-purpose flour. Using your hands, gently coat each veal chop in the flour, making sure to cover all sides evenly. Shake off any excess flour before placing the coated chops aside.
The key is to work in batches, dredging just a few chops at a time. This prevents the flour from clumping and ensures a consistent coating.
Once all the veal is floured, you're ready for the next step – dipping them in beaten eggs! The egg wash helps the breadcrumbs adhere beautifully.
Get excited, because you're well on your way to making an authentic Cotoletta Alla Milanese. With a little care and attention, these breaded veal cutlets will turn out crispy, golden, and absolutely scrumptious.
Step 2. Dip Chops in Beaten Eggs
With the veal chops coated in flour, it's time to prepare the egg wash.
Crack a few fresh eggs into a shallow bowl, then beat them well with a fork until they're completely combined. You want the eggs to be nice and smooth, without any runny bits left.
Next, one by one, dip the floured veal chops into the beaten egg mixture. Make sure to fully coat each chop, getting the egg all over the surface. Then, carefully transfer the coated veal chops to a separate plate. Once all the chops are coated, heat a skillet with oil over medium heat. Gently place the veal chops in the skillet and cook until golden brown on each side. This delicious dish is a delightful twist on the classic eggplant parmesan recipe.
This eggy layer will help the breadcrumbs stick perfectly when it's time for the final dredging.
Be gentle as you dip the chops, taking care not to tear the delicate meat.
Once each one is nicely coated, set them aside on a clean plate or baking sheet.
With the eggs done, you're well on your way to creating an authentic Cotoletta Alla Milanese!
Step 3. Coat Chops in Breadcrumbs
Next, grab a shallow dish and pour in a generous amount of fresh breadcrumbs. You'll want to make sure the breadcrumbs are nice and coarse for the perfect crunchy coating.
Now, working one at a time, dip each veal cutlet into the breadcrumbs, pressing down gently to help the crumbs adhere. Flip the cutlet over and repeat on the other side, ensuring an even coating all around.
Be sure to really pack on those breadcrumbs – the more the merrier! You want a nice, thick layer to create that signature crispy texture.
Once your cutlets are fully coated, transfer them to a clean plate or baking sheet, ready for the next step.
Get ready for the big reveal – these breaded veal chops are going to be a showstopper! The combination of tender veal and crunchy breadcrumbs is simply irresistible. Your family is going to love this classic Italian dish.
Step 4. Fry Chops in Hot Oil
Heat a large skillet or cast-iron pan over medium-high heat and add enough oil to generously coat the bottom.
Once the oil is hot, it's time to fry those breaded veal chops! Carefully place the coated chops into the sizzling oil. Let them cook for 3-4 minutes per side, until they're golden brown and crispy.
Be sure to flip the chops gently with a pair of tongs to avoid losing any of that delicious breading. The key is to maintain a consistent, sizzling temperature in the oil. If it starts to get too hot, adjust the heat a bit.
Once both sides are perfectly fried, transfer the chops to a paper towel-lined plate to drain off any excess oil.
Now you're ready to dig in! These breaded veal cutlets are absolutely mouthwatering – the crispy exterior gives way to the tender, juicy meat inside. Serve them up with a fresh salad or your favorite sides for a classic Italian feast.
Step 5. Drain Chops on Paper Towels
Once the breaded veal chops have finished frying, transfer them to a paper towel-lined plate. This will help soak up any excess oil and keep your dish nice and crispy.
You'll want to work in batches, so the chops have plenty of room to breathe and cool down a bit. Gently place each one on the paper towels, taking care not to crowd them.
Now, give those chops a gentle pat with another paper towel to really help remove any lingering oil. This step is crucial for achieving that perfect, golden-brown coating you're going for.
Once they're nice and dry, you can start plating them up. Arrange the breaded veal chops on a serving dish, and get ready to dig in! They're sure to be a hit with the whole family.
Just be careful, they'll be hot right out of the oil. Give them a minute to cool before taking that first delicious bite.
Final Thoughts
When all is said and done, the breaded veal cutlet is a classic dish that deserves a spot in any home cook's repertoire.
This dish is a true delight, with its crispy golden crust and tender, juicy meat. The process of breading and frying the veal may seem daunting, but it's surprisingly simple. Plus, the end result is so worth it – a meal that's sure to impress your family and friends.
Serve the breaded veal cutlet with a fresh salad or roasted vegetables for a complete and satisfying dinner.
Don't be afraid to get creative, too! Try adding a squeeze of lemon, a sprinkle of parmesan, or even a dollop of your favorite sauce.
No matter how you enjoy it, this classic dish is a true crowd-pleaser that's sure to become a new family favorite.
Frequently Asked Questions
What Makes Cotoletta Alla Milanese Unique From Other Breaded Cutlets?
What makes a breaded cutlet unique is its preparation method. You'll find that the Cotoletta Alla Milanese is cooked in butter, giving it a richer, crispier texture compared to other breaded cutlets that are typically fried.
How Can I Ensure the Cutlet Is Cooked to Perfection?
To ensure the cutlet is cooked to perfection, use a meat thermometer to monitor the internal temperature, don't overcrowd the pan, and keep an eye on the breading to prevent burning. Adjust the heat as needed for even cooking.
Can I Substitute the Type of Meat Used in the Recipe?
You can substitute the type of meat used in the recipe, but the result may vary in terms of texture and flavor. Consider experimenting with different cuts of meat to find your preferred option.
Is It Possible to Make a Vegetarian Version of Cotoletta Alla Milanese?
Absolutely, you can create a delightful vegetarian version of this classic dish. Use a firm tofu or plant-based protein, bread it, and fry it just like the original. It'll be a tasty meatless alternative.
How Long Will Leftover Cotoletta Alla Milanese Keep in the Refrigerator?
Leftover breaded and fried dishes like this one will typically keep for 3-4 days in the refrigerator. Be sure to store them properly in an airtight container to maintain freshness and prevent spoilage.
Luca is our resident expert in Italian cuisine, with a deep love for fresh ingredients, classic pasta dishes, and rustic pizzas. He brings the heart of Italy to Cook if Ya, sharing recipes that highlight the simplicity and elegance of traditional Italian cooking, always paired perfectly with local wines.
