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.
Jamie Oliver' Food Revolution's Ambassador in Brussels, passionate cook, to inspire, nourish, travel, through food, escapes and words.
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