RomanItalian
Cotoletta alla Milanese (Roman Style)
by Gambero Rosso · 452K subscribers on YouTube
Discover how Rudy Ruggeri gives a Roman twist to the classic Milanese cotoletta: use boneless veal sirloin, beat it thin, bread it once with flour, egg, and coarse breadcrumbs, fry in lard, and serve with lemon and sautéed broccoli rabe between two slices of Genzano bread.
- Difficulty
- medium
Ingredients
8 items- Controfiletto di Vitelloneone piece per serving
- Flouras needed
- Egg1 egg per serving
- Coarse Breadcrumbsas needed
- Lardfor frying
- Lemon1 lemon
- 2 pcsPane di Genzanoslices
- 2 pcsBroccoli Rabebroccoli rabe heads
Method
- Sauté the broccoli rabe in a pan with oil and garlic until tender; set aside.
- Slice the veal sirloin into portions, if needed, and beat each piece thin with a meat mallet.
- Dredge each cutlet in flour, then dip in beaten egg, then coat with coarse breadcrumbs, pressing lightly (single breading).
- Heat lard in a deep skillet and fry the cutlets until golden and crispy on both sides.
- Squeeze fresh lemon juice over the fried cutlets.
- Slice the Genzano bread. Place the cutlet and sautéed broccoli rabe between two slices to form a sandwich.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
