Cotoletta alla Milanese

Cotoletta alla Milanese, or veal cutlet Milanese, is a simple, easy to prepare, and delicious recipe from the Lombardy region of Italy. I chose this recipe to celebrate the cuisine of Italy’s Lombardy region, which hosts the 2026 Winter Olympics. Sports and food bring people and nations together.  Enjoy this traditional dish while cheering on the incredible athletes from Team Italia and Team USA and the strong relationship between our two countries. 

Ingredients:
4 veal cutlets, pounded flatly.
2 eggs
1 tablespoon salt
2 cups white flour
1 cup plain breadcrumbs 
1 cup grated Parmesan cheese
Generous pinches of dried parsley, sage, oregano, pepper, basil
1/2 cup butter
1/2 cup olive oil

Recipe
Break eggs into bowl.
Add salt.
In a small bowl, place all the condiments. 
Beat the eggs and salt with a fork.
On 2 separate plates, place flour and breadcrumbs mixed with the Parmesan cheese. 
Sprinkle most of the condiments in with the flour and the breadcrumb mixture. 
Leave enough of the condiments for sprinkling onto the cutlets once they are breaded.
Heat  the butter and olive oil in a large frying pan over medium low heat. 
Dip each cutlet, first in the egg mixture, then in the flour and finally in the breadcrumbs/cheese mix.
Make sure the cutlets are completely coated with all the mixtures.
Place the cutlets in the frying pan, making sure each cutlet has sufficient space.
Increase the heat to medium.
Cook each side for 6 minutes, making sure both sides of the cutlets are golden brown.

Enjoy with a large salad.

Mangia Bene!