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The breaded beef known as cotoletta alla milanese or milanesa is a famous italian recipe of fried breaded veal cutlet. With this version of the original recipe you will learn to cook a tasty and crunchy breaded meat in a lighter way: you will not fry in the butter but will broil with extra virgin olive oil! This is an healthier cotoletta with a great delicious taste. An easy and quick beef recipe that, if served with some fresh salad or any other vegetables, will give you the chance to prepare a good dinner in a very short time!

Looking back to the history… the cotoletta alla milanese, a classic of Milan’s cuisine, appears in a written document from the 1148 as “lombos cum panitio” (“breaded loin of veal” in latin). The name “cotoletta” comes from the traditional cut of beef used in the recipe called costoletta that is an inch-thick bone-in veal chop. A modern and crunchier version of the cotoletta, well diffused in the Milano’s restaurants, is the “orecchia di elefante” (elephant’s ear, as reference to its size and shape) made with a beaten thin cutlet of veal.

This easy italian recipe serves about 4 persons.

INGREDIENTS
1 or 1.5 lb beef extra thin cut (milanesa is better)
2 eggs
1 pinch salt
3 or 4 cups bread crumbs
Extra virgin olive oil spray

STEPS
1 – In a medium bowl beat the eggs with some salt and pour in a large dish the breadcrumbs. Now well dip the beef into the beaten eggs and then in the breadcrumbs. Carefully press each side of the meat into the breading, making the bread crumbs adhere to the meat completely.

2 – Place the beef in a baking pan and spray with the extra virgin olive oil. Broil on high for 5 or 10 minutes, until golden brown.

Enjoy!

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