Veal Cotolleta Recipe
Classic Milanese “elephant ear” of breaded veal with farm egg, fresh arugula, black truffle and chanterelle mushrooms
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Ingredients
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Ingredients for Veal Cotoletta
Method
Cooking Instructions
- 1
Prepare the Veal
Pound the veal chops with a meat mallet until they are about 1/2 inch thick. Season both sides with salt and black pepper.
- 2
Set up Breading Station
Prepare three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and grated Parmesan cheese.
- 3
Bread the Veal
Dredge each veal chop in flour, shaking off the excess. Dip into the beaten eggs, then coat thoroughly with the breadcrumb mixture.
- 4
Cook the Veal
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the breaded veal chops and cook for about 4-5 minutes per side, until golden brown and cooked through. Remove from skillet and let rest.
- 5
- 6
Serve
Place the veal on a plate, top with sautéed chanterelles, a handful of fresh arugula, and shaved black truffle. Serve immediately.
