When I lived in Como, I was a mere 20-minute drive to the hustle and bustle of the chicest city in Italy, Milano. Not only is the shopping insane, but the restaurant options are endless and all of 5-star quality. Cotolette alla Milanese, breaded cutlets, is a well-known dish from Milan, along with Aspargi alla Milanese and Risotto alla Milanese. Milanese-style cutlets is a quick and easy recipe that everyone recognizes as the symbol of Milan. Traditionally this dish is made with thin veal cutlets; however, I prefer chicken or turkey. Serve this iconic breaded and fried deliciousness with a white wine higher in acid to cleanse the palate after each bite. I recommend Valente Emozione No. 1, a 100% Montonico wine from the mountains of Abruzzo.
See ingredients, directions and pairings.
4 Boneless, Skinless Chicken Cutlets, pounded thinly to 1-inch thick
1 cup Breadcrumbs
2 Eggs, beaten with a pinch of sea salt and pepper
A Splash of White Wine
A Splash of Milk
1/2 cup EVOO
1 Lemon, cut into wedges