Cafe Bellissimo Cotoletta Milanese Recipe
- 2 x Large eggs
- 1/2 tsp chopped garlic
- 1/2 tsp chopped parsley
- 1/2 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 1 c. fresh bread crumbs
- 1/2 c. grated Romano cheese
- 4 x boneless veal cutlets - (4 1/2 ounce ea) pounded thin (or possibly substitute chicken breasts)
- 1/2 c. extra virgin olive oil
- 1 Tbsp. butter
- 1/4 c. white wine
- 1 Tbsp. lemon juice
- 1/4 c. chicken stock
- Beat the Large eggs in a bowl with the garlic, parsley, salt and pepper.
- Combine the bread crumbs and Romano cheese in another bowl.
- Dip each cutlet into the egg mix, then dredge it in the bread crumb mix to coat well.
- Repeat with other cutlets.
- Finish dipping and breading all the cutlets.
- Heat the oil in a large skillet over medium-high heat till warm.
- Add in the breaded cutlets and brown them proportionately on both sides, 2 to 3 min.
- Transfer the cutlets to a platter.
- Drain all but 1 tsp.
- of oil from the skillet.
- Add in the butter, and, once it has melted, add in the wine and heat 30 seconds.
- Add in the cutlets, lemon juice and chicken stock and simmer 2 min, turning once.
- Arrange the cutlets on a platter and pour the lemon-chicken stock mix over the meat.
- Serve at once.
- This recipe yields 4 servings.
eggs, garlic, parsley, salt, black pepper, bread crumbs, romano cheese, veal cutlets, extra virgin olive oil, butter, white wine, lemon juice, chicken stock
Taken from cookeatshare.com/recipes/cafe-bellissimo-cotoletta-milanese-97167 (may not work)