Chicken breaded cutlet with boiled eggs and red onions

Or Cutlet Milanese cutlet ( coteleta ) : veal cutlet cut from the loin , with bone , breaded and fried in butter over high heat . For it being a success , young calf ( civett ) of a uniform thickness , matured at least a day , thoroughly cleansed of any " connection" with the bone , weakened with a meat pounder, are necessary steps!

It is dip in slightly beaten egg and bread crumbs of NOT OLD white bread crumb, just before cooking , fryed in a pan with butter slightly brown.

Today , in practice , there are two versions: la cotoletta ALTA, in which the meat remains soft , and LA COTOLETTA SOTTILE , requiring the beating of the flesh before the breadcrumb pose , more  crunchy .

The first one is also called elephant ear , for its characteristic shape .

The breadcrumb fragrance and softness of the flesh are the true " secret" of the Cotoletta

A recent version of the Cotoletta, prepared especially in the summer , preview to serve it cold covered with rucola and and thin slices of tomatoes.