Cotolette Alla Milanese Recipe
Breaded Veal Served with Rocket and Tomato Salad
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Ingredients
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Cotolette
Salad
Method
Preparing the Cotolette
- 1
Prepare the Veal
Tenderize the veal chops with a meat mallet until about 1/2 inch thick. Season with salt and black pepper.
- 2
Breading Process
Set up a breading station: Place flour in one shallow dish, beaten eggs in another, and mix bread crumbs with grated Parmesan cheese in a third dish. Dredge each veal chop in flour, shake off excess, dip in beaten eggs, then coat with the breadcrumb mixture.
- 3
Frying the Cotolette
In a large skillet, heat olive oil over medium-high heat. Fry the breaded veal chops for about 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
Preparing the Salad
- 4
Toss the Salad
In a large bowl, combine rocket and halved cherry tomatoes. Drizzle with balsamic vinegar and extra virgin olive oil. Season with salt and black pepper to taste. Toss gently to combine.
Serving
- 5
Plate the Dish
Serve the cotolette hot, garnished with the rocket and tomato salad on the side.
