Cotoletta
Cotoletta

Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, cotoletta. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Cotoletta is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Cotoletta is something which I have loved my whole life.

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.

To begin with this particular recipe, we have to prepare a few components. You can have cotoletta using 11 ingredients and 7 steps. Here is how you can achieve it.

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

Steps 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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