This is our favorite take on schnitzel: a lightly breaded cutlet of beef or veal, finished with the fresh, unfussy ingredients that are a hallmark of Sicilian cooking. When you’re craving something comforting and budget-friendly, this cotoletta recipe delivers every time.
Serve it alongside a simple iceberg and tomato salad dressed with olive oil and red wine vinaigrette. It’s picnic-ready in the summer and, somehow, even better the next day—straight from the fridge as a cold snack.
What You Will Need
Ingredients:
- 2 thin cuts (aka Milanesa-style) of beef round, sirloin, or veal
- salt and pepper, to taste
- 2 tbsp Extra Virgin olive oil, more as needed
- 2 eggs
- 1 clove garlic, chopped
- 1 cup (approx.) Italian bread crumbs
- 1 cup (approx.) flour
- 6 oz Parmesan or preferably Parmegiano Reggiano, grated
- 2 tbsp milk
Equipment:
- Meat mallet
- Large nonstick skillet
- Parchment paper or cellophane wrap
Cooking Instructions
1. Lay out a large strip of parchment paper on an ample counter surface
2. Place one of the cutlets on the paper, and then add another layer of paper on top. Using the meat mallet, pound gently on the meat to ensure it is evenly flat from the center to the edges. Repeat this step for each cutlet and set them aside.
3. Sprinkle a layer of flour on the parchment paper, about 1/2″ thick.
4. Add the eggs, chopped garlic, salt and pepper, and milk to a large bowl. Whisk to combine.
5. Take one of the cutlets and place it onto the flour. Fully coat one side and gently flip the meat over to fully coat the other side. Replenish the flour and repeat this step for all cutlets.
6. Next, dip the meat into the egg mixture. Make sure it is coated entirely, leaving any excess to drip back into bowl.
7. On a separate plate, spread an ample amount of bread crumbs. Take the dipped cutlets and coat generously with the crumbs on both sides.
8. Heat up the nonstick skillet on the stove over med-high heat. When the pan is very hot, add 1 tbsp of olive oil to coat the surface.
9. Take one of the breaded cutlets and fry in the pan for several minutes, until the coating is a dark golden brown. Flip to the other side and repeat the cooking time.
10. Place a couple paper towels on a plate or platter. Remove the cooked cutlets and set on the towels to absorb any excess oil.
11. Serve immediately and enjoy!
MOe G
Mano is a passionate Sicilian who loves home cooking and tasting delicious dishes.
He is from the California Central Coast.
