Ingredients with Measurements:
- 4 veal cutlets
- 1 cup breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs
- Salt and pepper to taste
- 1/4 cup olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups canned crushed tomatoes
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Meat mallet
- Large skillet
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Place the veal cutlets between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
3. In a shallow dish, mix together the breadcrumbs, flour, salt, and pepper.
4. In another shallow dish, beat the eggs.
5. Dip each veal cutlet into the egg mixture, then coat it with the breadcrumb mixture.
6. Heat the olive oil in a large skillet over medium-high heat.
7. Add the veal cutlets to the skillet and cook for 2-3 minutes on each side, or until golden brown.
8. Transfer the veal cutlets to a baking dish and bake for 10-15 minutes, or until cooked through.
9. In the same skillet, sauté the onion and garlic until softened.
10. Add the canned crushed tomatoes and basil to the skillet and simmer for 10 minutes.
11. Pour the tomato and basil sauce over the veal cutlets and sprinkle with Parmesan cheese.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories: 480
Fat: 24g
Carbohydrates: 28g
Protein: 38g
Sodium: 720mg
Substitutions for ingredients:
- Veal cutlets can be substituted with chicken or pork cutlets.
- Fresh basil leaves can be substituted with dried basil.
Variations:
- Add sliced mushrooms to the tomato and basil sauce.
- Use mozzarella cheese instead of Parmesan cheese.
Tips and tricks:
- Make sure to pound the veal cutlets evenly to ensure even cooking.
- Use a meat thermometer to check the internal temperature of the veal cutlets. They should reach 160°F.
- Serve with a side of roasted vegetables or a simple salad.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the cotoletta in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the cotoletta on a bed of tomato and basil sauce with a sprinkle of Parmesan cheese on top.
Garnishes:
Garnish with fresh basil leaves or chopped parsley.
Pairings:
Pair with a glass of red wine, such as Chianti or Sangiovese.
Suggested side dishes:
Roasted vegetables or a simple salad.
Troubleshooting advice:
If the breadcrumbs are not sticking to the veal cutlets, try pressing them down firmly with your hands.
Food safety advice:
Make sure to cook the veal cutlets to an internal temperature of 160°F to ensure they are safe to eat.
Food history:
Cotoletta is a traditional Italian dish that originated in Milan. It is typically made with veal cutlets that are breaded and fried.
Flavor profiles:
The cotoletta is crispy on the outside and tender on the inside, while the tomato and basil sauce adds a fresh and tangy flavor.
Serving suggestions:
Serve the cotoletta with a side of roasted vegetables or a simple salad for a complete meal.
Related Categories
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Region: Italian
Taste: Savory, Tangy, Herbaceous, Aromatic, Hearty