Cotoletta alla Milanese: A Culinary Journey to Lombardy
Origins of a Milanese Masterpiece
Cotoletta alla Milanese, also known as Milanese veal cutlet, is a testament to the rich culinary heritage of Lombardy, particularly the city of Milan. Believed to have originated in the 19th century, this dish has become an iconic symbol of Northern Italian cuisine.
The Essence of Cotoletta
At its core, Cotoletta alla Milanese is a simple yet elegant dish. It consists of a tender veal cutlet that is breaded and fried to golden perfection. The breading is made from a combination of flour, eggs, and breadcrumbs, resulting in a crispy exterior and a juicy, flavorful interior.
Tips for a Perfect Cotoletta
To achieve the perfect Cotoletta alla Milanese, it's essential to follow these tips: * Use high-quality veal cutlets for maximum tenderness and flavor. * Pound the cutlets thin to ensure even cooking and uniform breading. * Bread the cutlets in three stages (flour, egg, breadcrumbs) for a crisp and golden exterior. * Fry the cutlets in hot oil until they reach an internal temperature of 165 degrees Fahrenheit. * Serve the cotoletta immediately with traditional accompaniments like lemon wedges, arugula salad, and mashed potatoes.
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