Learn to make crispy breaded cutlets with this simple Italian recipe.

Breaded Cutlets Recipe

Breaded cutlets, or ‘Cotolette’, are a beloved dish in Italian recipes, cherished by both adults and children. Quick to prepare, they make a perfect second course, ideal for a family dinner when paired with a fresh side dish or even fries.

Distinct from the famous Milanese cutlet, these breaded slices use oil instead of butter for cooking. The secret to achieving a crispy exterior and tender interior lies in the technique. Follow our step-by-step guide to create restaurant-quality breaded cutlets. From the simple breading with flour, egg, and breadcrumbs to the perfect frying temperature, you’ll get an evenly golden, fragrant, and light result.

We suggest using thin veal slices, though there are many homemade variations you can try, such as:

• Chicken Cutlets
• Turkey Cutlets
• Baked Cutlets
• Baked Chicken Cutlets
• Viennese Cutlet

Ingredients

• 4 thin veal slices
• 2 eggs
• 100g flour
• 150g breadcrumbs
• Salt and pepper to taste
• Oil for frying

Instructions

1. Season the veal slices with salt and pepper.
2. Place flour in one dish, beaten eggs in another, and breadcrumbs in a third.
3. Coat each slice in flour, then dip into the egg, and finally press into the breadcrumbs to coat thoroughly.
4. Heat oil in a pan over medium heat.
5. Fry the cutlets until golden brown on both sides.
6. Drain on paper towels and serve hot.

Enjoy your homemade breaded cutlets, a classic in Italian cuisine!

Total Time: 30 min

Cuisine: Italian