Cotoletta alla milanese

Total time: 1hr
Preparation Time: 60m

For 4 people

Nutritional Information

Contains 643 Kcal, 41g Protein, 41g Carbohydrates, 34g Fat


  • Potatoes
  • 800 g potatoes, cut into approx. 5 mm slices
  • 1 tbsp olive oil
  • 2 garlic cloves, 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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  • 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.
  • Serve with:

    Leaf salad

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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