Cotoletta is a typical Milanese dish made of deep fried pork or veal cutlets. This dish is often referred to as an “elephant ear” due to its size. The pork is pounded out until it’s very thin, then breaded and fried in butter. Check out this video to see how a typical restaurant in Milan serves cotoletta and check out our recipe for it below!
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- 4 bone-in pork cutlets
- 6-8 eggs
- Grated Parmigiano-Reggiano as needed
- Kosher salt and fresh ground black pepper to taste
- Breadcrumbs as needed
- Unsalted butter for frying
- Lemon for garnish
- Line a large sheet tray with a few layers of paper towels, set aside.
- Pound out the cutlets until they are very thin.
- Make your egg wash by beating the eggs and adding the cheese, salt and pepper. Pour into a sheet tray.
- Next, spread breadcrumbs out onto a separate sheet tray.
- Coat both sides of the pork cutlets in the egg wash and then coat both sides in breadcrumbs. You can double bread if desired.
- Melt about 1 stick of butter in a large sauté pan (use more as needed).
- Fry the cutlets one by one until they are golden brown.
- Place cooked cutlets on the tray with paper towels to drain excess butter.
- Serve with a lemon wedge for garnish!