1 May, 2021
Cotolette/Cutlets
Cotolette are one of my favorite dishes my mother makes. I am not the only one who enjoys these crispy, golden cotolette. They are a favorite of everyone who tastes them. Here’s how she makes them.
Ingredients:
- ~1 pound veal cutlets (or if for some reason you can find or don’t like to eat veal, slices of top round beef steak can be used instead)
- 1/2 cup of flour
- 1/2 teaspoon of salt
- 2 eggs + 1 tablespoon of water
- 1 cup of breadcrumbs
- 1 clove of minced garlic
- ~ 1 tablespoon of chopped fresh Italian parsley
- 1/2 teaspoon black pepper
- 1/2 cup grated pecorino cheese
- ~3/4 cup olive oil
In each of three shallow bowls place the following:
- bowl 1: flour and salt mixture
- bowl 2: beaten eggs and water
- bowl 3: breadcrumbs, garlic, parsley, black pepper, grated pecorino cheese mixture
Pat the cutlets dry with a paper towel to remove excess moisture. Dip each cutlet, one at a time first in the flour mixture, coating both sides. Next coat both sides in the egg mixture and finally generously coat both sides in the breadcrumbs. Pan fry in the olive oil in a medium skillet over medium heat until golden brown. Turn over once and continue frying until cooked through. Remove from heat and place on a dish lined with paper towel to drain excess oil. They can be kept warm uncovered in a low oven.
