The Milanese cutlet, served with a colourful tomato salad
Viennese con verdure miste al forno
Crisp and tasty, the Milanese cutlet is the queen of Italian cuisine. Find out how to serve it regally!
4 AIA Milanese cutlets
1 knob of butter
500 g differently coloured tomatoes
2 basil leaves
A bunch of rocket leaves
White wine vinegar
Extra virgin olive oil
With this Milanese cutlet and colourful tomato salad, you will serve up a dish packed with flavour and crispness.
The ideal solution for all occasions, this traditional recipe adds a punch of flavour to an elegant table setting. So quick to prepare, this Milanese cutlet with its colourful tomato salad makes the ideal second course for more formal dinners and a delicious one course meal for an improvised supper with close friends. Crisp and crunchy with its fine breaded coating and tender inside, the Milanese cutlet is an authentic masterpiece of the Italian culinary tradition.
In just a few quick and easy steps, you can cook a crisp Milanese cutlet either in the oven or in a frying pan. As a side dish, the perfect accompaniment is a salad of differently coloured tomatoes, to add a touch of freshness and a blaze of colour.
Find out how to prepare this Milanese cutlet recipe accompanied with a colourful tomato salad!
First of all, wash the tomatoes thoroughly, taking care to choose them so that no one single colour prevails. Cut the tomatoes into quarters and arrange them in a dish. Dress them with three parts of extra virgin olive oil and one part of white wine vinegar, a pinch of salt and a few basil leaves. As the salad absorbs the flavours of its dressing, you can get on with cooking the Milanese cutlet.
The oven method
It just takes 8 minutes to cook the Milanese cutlet in the oven. Preheat the oven to 220°C, arrange the Milanese cutlet in an oven dish or on an oven tray covered with greaseproof paper and pop it in the oven without any seasoning for 4 minutes. Turn over the cutlet and cook for a further 4 minutes.
The frying pan method
In just 3 minutes, your Milanese cutlet will be crisp and golden. Here’s how. Heat a knob of butter or a drizzle of extra virgin olive oil in a frying pan and then add the Milanese cutlet. Fry it for 3 minutes on a fairly high heat, taking care to turn it over a couple of times.
When the Milanese cutlet is cooked, season with a pinch of salt and serve piping hot, together with the tomato salad. For an extra piquant flavour add a few rocket leaves to the tomato salad.