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The Cutlet (cotoletta Milanese) is a typical dish from Milan, Italy, together with Milanese risotto and panettone (you can find both recipes in this section).

It’s a veal steak, coated with egg, covered with bread crumbs, and then fried in butter. There are two variations of cutlet: one thicker, the meat is more tender, and a thinner one, in which the crunchy breading is more prominent. The latter version is called elephant ear, because of its large size. It should not be mistaken for Weiner Schnitzel from Vienna. The Milanese cutlet includes the bone, whereas Viennese does not. The Milanese cutlet is dredged only in bread crumbs, instead of the Viennese in flour and bread crumbs and then fried in lard. As you will often find in these cases, there is a debate about where this dish comes from. Milan had to be an Austrian city between the early 18th century and the middle of the 19th century. Therefore we share, in some way, some traditions with Vienna. Being Italian and born in Milan, I would proudly say that the cotoletta Milanese is a very typical dish of my city and consequently a very Italian dish.

4 veal cutlets (about 600 g, 1 ½ pound)
2 eggs
1 teaspoon salt
400 g (about 2 cups) bread crumbs
70 g (5 tablespoons) butter

Lightly beat the eggs with salt in a deep dish. Spread out the bread crumbs on a plate. Dip each cutlet first in the egg and then cover with bread crumbs, ensuring both sides are well coated. In a large frying pan over medium heat, melt the butter, add cutlets without crowding. Cook, turning only once, for about 6-8 minutes on each side, until golden brown and crispy. Transfer to a serving plate and serve with a wedge of lemon and salad or potatoes


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