Cotoletta
Cotoletta

Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, cotoletta. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Cotoletta Fitler Square is an Italian restaurant and bar serving rustic Italian comfort food from the highest quality locally sourced ingredients. We specialize in cutlets, fresh fish, and pasta. We are a throwback to old world ideals and a different, slower way of living.

Cotoletta is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Cotoletta is something which I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook cotoletta using 11 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Cotoletta:
  1. Make ready 1-2 veal, pork chops or loin fillets per person
  2. Get Enough plain flour
  3. Take Enough breadcrumbs
  4. Prepare 1-2 eggs - beaten
  5. Make ready Oil for frying
  6. Take to taste Salt
  7. Get To serve:
  8. Prepare Potatoes
  9. Make ready Fresh rosemary
  10. Take Lemon
  11. Get Olive oil

Chicken cutlets, eggplant, sausage stuffed long hots and cheese combine to form one of the most delicious Italian dishes I've ever eaten. Just like its distant Viennese cousin, cotoletta alla Milanese is a thinly pounded, breaded, pan-fried veal cutlet. Although similar, the two dishes do differ slightly: the Viennese version is traditionally dipped in both flour and bread crumbs before being fried in oil, butter, or a combination of both, while the Milanese version is cooked bone-in and uses only bread crumbs and butter. Cotoletta Closing Belmont Hills Location - Narberth-Bala Cynwyd, PA - The Italian eatery in Bala Cynwyd is closing its doors after five years of feeding hungry Main Line-area residents.

Instructions to make Cotoletta:
  1. Prepare the flour, eggs and breadcrumbs in separate bowls. Have a plate ready for the meat
  2. Wash and dry meat well. Using tongs, dip each piece into the flour, drain excess
  3. Then into the egg, drain excess
  4. Then into breadcrumbs, drain excess and put on a plate
  5. Finish all pieces of meat. Set a side. Peel, chop, wash and dry potatoes well. Put in a bowl. Drizzle with olive oil, salt and fresh chopped rosemary. Roast potatoes at 200 for about 45 mins until golden and crispy
  6. When potatoes are nearly ready, heat a good amount of oil in a large pan. Fry meat for 3 mins or so on each side until cooked and golden brown. Drain on kitchen paper
  7. Serve with potatoes, a sprinkle of salt and a squeeze of lemon :)

Cotoletta del Monzu at Alla Famiglia "Hands down, this is one of my favorite restaurants in Pittsburgh. Small romantic Italian eatery with an open kitchen and great wine list. Known for their veal, but everything here is delicious! An added… The Cotoletta is, together with Milanese risotto, ossobuco and panettone, among the most typical dishes of Milanese cuisine. Also called "costoletta" or "fettina panata", is an exquisite, ancient recipe, appearing in all famous cuisine books and restaurant menus, but also traditionally used in families especially to make meat tasty for children (as meatballs).

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