4
Veal topside, Cotoletta Milanese
Ingredients:
- 4 cutlets of veal topside
- 200 gr breadcrumbs
- 2 eggs
- 200 gr spaghetti
- 2 garlic cloves cut
- 20 gr fresh parsley washed and chopped (save some tops for garnish)
- olive oil
- Parmesan flakes
- 50 gr butter
- Vegetable oil
- Fresh lemon
- pepper and salt
0 - 30 minutes
veal topside
*
frying
Preparation
Take the cutlets out of the fridge half an hour before preparation to come to room temperature.
Cook the spaghetti according to the instuctions, heat some oil in a fryingpan and fry the garlic until light golden. Add the spaghetti and stir shortly, add the parsley and peper and salt to taste. A chopped red pepper will spice it up if desired. Finish of with the Parmesan.
Place the cutlets between kitchenfoil and flatten with a pan. Dry the cutlets well with paper or a towel, whisk the egg with some pepper and salt and soak each cutlet in the egg so it is completely covered. Put on the breadcrumbs and lightly press so the cutlets are breaded totally.
Heat a fryingpan with the vegetable oil covering the whole pan till hot and place the cutlet in the pan, add some butter after 1 minute and fry the cutlet till golden brown on both sides.
Serve with sliced tomato, a parsley top and a slice of fresh lemon.
Buon apetitto!