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Cotoletta alla milanese
1 h active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 643
  • Fat about 34g
  • Carbohydrates about 41g
  • Protein about 41g
This is needed
This is needed for 4 people
Potatoes
  • 800 g potatoes, cut into approx. 5 mm slices
  • 1 tbsp olive oil
  • 2 garlic clove, halved
  • 0.75 tsp salt
  • 3 sprigs rosemary
  • a little pepper
Cutlets
  • 4 veal cutlets (each approx. 200 g), bones removed
  • a little pepper
  • 1 tsp salt
For the crumb coating
  • 2 tbsp white flour
  • 60 g breadcrumbs
  • 1 eggs, beaten
To fry
  • oil for frying
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And that's how it's done
And that's how it's done
Potatoes
Heat the oil in a non-stick frying pan. Briefly sauté the potatoes, cover and cook over a medium heat for approx. 15 mins. until soft, turning occasionally. Remove the lid and turn up the heat. Add the oil, garlic and rosemary, fry the potatoes for approx. 15 mins., turning frequently until golden brown, season.
Cutlets
Place the cutlets between a cut-open plastic bag, pound flat (approx. 1 cm thick). Season the meat.
For the crumb coating
Empty the flour and breadcrumbs into two separate shallow dishes, place the egg in a deep dish. Toss the meat in the flour, shake off the excess, dip in the egg and then in the breadcrumbs, press firmly on the crumb coating.
To fry
Heat the oil in two non-stick frying pans. Fry two cutlets at a time for approx. 2½ mins. on each side. Serve the cutlets with the rosemary potatoes.