Breaded Veal Cutlets (Cotoletta)
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Breaded Veal Cutlets (Cotoletta)
Golden and crispy breaded veal cutlets, pan-fried until perfectly crunchy on the outside and tender inside. A beloved family dish found on tables throughout Naples and Southern Italy.
Calories450kcal
Equipment
- Meat mallet (optional)
- Shallow bowls
- Large skillet
- Tongs
- Paper towels
Ingredienti
- 4 veal cutlets about 150 g / 5 oz each
- 2 eggs
- 150 g 5 oz breadcrumbs
- Salt to taste
- Black pepper to taste
- Extra virgin olive oil or vegetable oil for frying
- Lemon wedges for serving
Istruzioni
- If necessary, gently pound the veal cutlets to an even thickness.
- Season both sides with salt and black pepper.
- Beat the eggs in a shallow bowl.
- Place the breadcrumbs in a second shallow bowl.
- Dip each cutlet into the beaten eggs, allowing any excess to drip off.
- Coat thoroughly with breadcrumbs, pressing lightly to ensure they adhere well.
- Heat a generous amount of oil in a large skillet over medium heat.
- Fry the cutlets for about 3–4 minutes per side, until golden brown and crisp.
- Transfer to paper towels to remove excess oil.
- Serve immediately with lemon wedges.
Note
For an extra-crispy coating, allow the breaded cutlets to rest for 15–20 minutes before frying.
Traditionally, the breadcrumbs are used without additional flour.
The cutlets pair well with fried potatoes, a green salad, or seasonal vegetables.
Pork or chicken may be used, but veal is the classic version.
Traditionally, the breadcrumbs are used without additional flour.
The cutlets pair well with fried potatoes, a green salad, or seasonal vegetables.
Pork or chicken may be used, but veal is the classic version.