Seared Crispy Fried Chicken Italian Style Cotoletta alla Milanese


Breaded Veal  or Chicken Cutlets

Cotoletta is usually served with a lemon wedge to cut the fried-in-butter goodness, but after all that work to get the perfectly golden, crisp breadcrumb coating, some may think it’s a bit counterproductive as it immediately turns your work soggy. Better would be to serve it with a glass of wine — a sparkling Franciacorta would do the trick. Also, while veal is the classic – this same method of breadcrumb coating is great with pork chops or chicken too.

For 4 people:
• 4 veal chops, such as bone-in rib eye I use chicken breasts pounded to ½ inch or less (cooks faster and fills the plate)
• Flour
• 2 eggs
• 1 ½ cups breadcrumbs
• 1 cup clarified butter- see below for recipe- less likely to burn this way
• Pinch of salt

Pat the veal cutlets well with kitchen paper so they are as dry as possible and set aside while preparing the coating. In a shallow bowl, crack the eggs and beat. In another bowl, place the breadcrumbs.
Dust the cutlets first with flour, then dip in the beaten egg, letting any excess egg drip off before placing in the breadcrumbs to coat entirely. Pat down the breadcrumbs well.
Place the clarified butter in a skillet over medium heat. When the butter begins turning a caramel color, place the cutlets in the butter and fry until golden brown. Turn, the cutlets, and continue frying until cooked through, about 6-8 minutes per side – less if you have thin cutlets. You may need to cook just two at a time; if doing this, use half the butter for every pair of cutlets.
Remove from the pan and place on a wire rack to rest the meat. You may want to place it somewhere to keep warm, such as in a low oven (or an oven that was heated and then turned off), but do not cover it or place it directly on a plate as it will become soggy. Season with salt and serve warm with a wedge of lemon (if you’re going that way) or a glass of wine.

Essentially, a veal cutlet is passed through beaten egg, then breadcrumbs and the cutlet is fried in a shamelessly large amount of clarified butter until crisp. It’s easy to make and good results are achieved when following these few golden rules:
• Although traditionally cotoletta alla milanese is made with just egg and breadcrumbs, passing it through flour before the egg helps to keep on the breadcrumb coating.
• Don’t salt the meat or put it in the coating as it will lead to the breadcrumbs falling off. Season at the end, preferably with nice, flaky salt.
• Leaving the breadcrumbed cutlet to rest in the fridge for at least thirty minutes before frying will result in a crisper coating.
• Use clarified butter. It’s really easy to make  but you can definitely do it without
• Pan fry on medium heat. Too cool will result in a soggy breadcrumb coating and too hot will burn. If you notice your pan getting too hot, adding some cold butter is a good way to even out the temperature quickly.
• As soon as you put the chop in the pan, do not touch it until it’s ready to turn. One turn only. Messing about with it while cooking can ruin the coating.

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Jane Biscarini From Rancho Santa Fe, CA to Rome, Italy to Chattanooga, TN I grew up in the San Diego area, down the street from the now famous Chinos Vegetable Market. We purchased our organic (wasn’t even a term then) veggies there. Their sweet white corn was a summer staple on our table. 20 years later Wolfgang Puck discovered them for his restaurants in Los Angeles and made them famous. Cooking fresh and delicious meals was always a part of my family life. My sisters and I all cooked. Then in my 20’s I discovered Italy- and my future Italian husband (from Milan). We originally moved to Italy to expose the kids (now Marco 22 and Isabella16 years old) to the Italian culture and language. Well, 10 years into it, we lived in Como, Florence ,Rome and my new favorite Puglia (the next Tuscany). At different intervals we have lived a total of a year with my Italian sister and mother in law, learning and integrating their cooking secrets from Lombardia, Liguria, and Piemonte. Our last year was spent in Puglia – Manfredonia to be exact- (not Macedonia although we kept slipping the tongue and saying that for months) a charming seaside town that is a new favorite and a foodie indulgence! I Completed a professional chef course for Italian cuisine in Terni (Umbria region) 2012. I taught Italian cooking classes for 3 years in Rome- to other foreigners, American embassy staff and secret service. For our work in Rome I prepared at least 2 lunches/dinners a week for Italians and this is what they say in their words: I have tasted many times the dishes prepared by Jane and I can say only this thing: “I’didn’t know that an American lady – I’m an Italian family – part time cook - could make so many tipbits of Italian, American, Mexican cooking, and the dishes are so good that I had to change my opinion about the quality of American food, and about the way used to combine various ingredients to obtain excellent results. Jane deserves a lot of congratulations for her work , for her commitment and for her passion!” Unforgettable her pumpkin soup and her New York cheese-cake, but also “amatriciana pasta” and “lasagna”! I never thought that an American pretty lady could teach me so much! Patrizia- Roma Hi, my name is Laura, I am italian and I live in Rome where I had known Jane since 3 years ago , so I have had the opportunity to go to her nice house many times and to appreciate her as hostess and good cook. Jane is able to cook perfectly every type of food, American, Mexican, Oriental but, above all, she is able to cook… Italian food better than an Italian!!!! It’s not easy to pass the exam of the “verdict” of Italians about different kinds of pasta, pizza, melanzane alla parmigiana, gnocchi and so on, but she is a great cook and she knows how to propose them in the best way as well. And in several occasions it happened that we – her Italian friends – asked her to give us the correct recipes! So I think you are lucky to have Jane as your cooking teacher, I am sure she ‘ll become one of your good friends too, and you’ll enjoy her cooking lessons! Laura Garassini Ho avuto modo di gustare la cucina di Jane, debbo dire che oltre ad essere meravigliosamente presentata i gusti non sono buoni, ma FANTASTICI!! Silvano Ferraro Translation: I had the chance to taste Jane’s cooking. I must say that on top of serving beautifully prepared dishes, their tastes are not good but fantastic! Per mia fortuna ho mangiato diverse volte cibo cucinato da Jane! E’ una esperienza sempre interessante per il palato e per la propria cultura gastronomica: Jane riesce, con poco e con grazia, a creare sapori perfetti che conducono in un viaggio sensoriale dalla tradizione italiana all’esperienza esotica… dove la certezza del buono si accompagna alla scoperta di nuovi gusti! Rosalba Translation: In my good fortune I have eaten Jane’s cooking various times. It is always an experience interesting for the palate and for the true cultural gastronomy. Jane can, with little and with grace, create the perfect flavors that conduct a voyage of the senses from the traditional Italian to the exotic experience…where the certainty of goodness is accompanied by the discovery of new flavors! Cara jane, ormai cucini così bene che meriteresti la cittadinanza italiana onoraria!!! Baci Gianluca Ievolella Translation: Now you cook so well that you deserve the honorary Italian citizenship!

3 thoughts on “Seared Crispy Fried Chicken Italian Style Cotoletta alla Milanese

  1. I am definitely going to try this with chicken! Sounds delicious and easy. Love the whole idea and you, too! Mom

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