Cotoletta Di Vitello Alla Parmigiano Recipe
Cotoletta di Vitello alla Parmigiano is an Italian dish featuring veal cutlets that are breaded and fried, traditionally topped with Parmesan cheese. The dish is known for its crispy texture and savory flavor, with this version highlighting the rich taste of Parmesan for added depth. Here's how to make it at home.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Veal
Season the veal cutlets with salt and black pepper on both sides.
Set Up Breading Station
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and the last with a mixture of breadcrumbs and grated Parmesan cheese.
Bread the Cutlets
Dredge each cutlet in flour, shaking off the excess. Dip into the beaten eggs, ensuring it is well-coated, then press into the breadcrumb and cheese mixture until fully covered.
Cook the Cutlets
In a large skillet, heat olive oil and butter over medium heat. Once hot, add the breaded cutlets and cook for about 4-5 minutes on each side, or until golden brown and cooked through.
Serve
Remove from the skillet and place on paper towels to drain excess oil. Serve hot with a side of your choice.