Ingredients with Measurements:
- 4 veal cutlets, pounded thin
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- 1/2 cup vegetable oil
Special equipment needed:
- Meat mallet
- Large skillet
Step-by-step instructions:
1. In a shallow dish, mix together breadcrumbs and Parmesan cheese.
2. In another shallow dish, beat eggs.
3. In a third shallow dish, add flour and season with salt and pepper.
4. Dredge each veal cutlet in flour, shaking off any excess.
5. Dip each cutlet in beaten eggs, then coat with breadcrumb mixture.
6. Heat vegetable oil in a large skillet over medium-high heat.
7. Add breaded cutlets to the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through.
8. Remove cutlets from skillet and place on a paper towel-lined plate to drain excess oil.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 24g
Carbohydrates: 22g
Protein: 36g
Sodium: 650mg
Substitutions for ingredients:
- Pork or chicken cutlets can be used instead of veal cutlets.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Romano cheese can be used instead of Parmesan cheese.
Variations:
- Add chopped fresh herbs, such as parsley or thyme, to the breadcrumb mixture for added flavor.
- Serve with a lemon wedge for squeezing over the cutlets.
- Top with a fried egg for a classic Italian dish called "Cotoletta alla Milanese."
Tips and tricks:
- Use a meat mallet to pound the cutlets thin for even cooking.
- Make sure the oil is hot before adding the cutlets to the skillet to ensure a crispy crust.
- Do not overcrowd the skillet, as this will cause the cutlets to steam instead of fry.
Storage instructions:
Leftover cutlets can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place cutlets on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve cutlets on a platter with lemon wedges and fresh herbs for garnish.
Garnishes:
Lemon wedges, fresh herbs
Pairings:
- Roasted vegetables, such as asparagus or Brussels sprouts
- Mashed potatoes
- Risotto
Suggested side dishes:
- Caprese salad
- Caesar salad
- Garlic bread
Troubleshooting advice:
- If the breadcrumb mixture is not sticking to the cutlets, try pressing the mixture onto the cutlets with your hands.
- If the cutlets are not cooking evenly, adjust the heat as needed and rotate the cutlets in the skillet.
Food safety advice:
- Make sure the cutlets are cooked to an internal temperature of 160°F to ensure they are safe to eat.
- Use separate cutting boards and utensils for raw meat and other ingredients to prevent cross-contamination.
Food history:
Cotoletta alla Bergamasca is a traditional dish from the Lombardy region of Italy, specifically the city of Bergamo. It is a variation of the classic Italian dish, Cotoletta alla Milanese.
Flavor profiles:
Crispy, savory, cheesy
Serving suggestions:
Serve hot with a side of roasted vegetables or mashed potatoes.
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Region: Italian