The cotoletta alla milanese (cutlet Milan style) with boiled veggies, rice or french fries is a classic in north Italian cuisine.
But you can easily find it in Swiss as well as in Israeli cuisine. If you have travelled around Asia, you certainly know the dish in the restaurant menu under "Israeli Food" section. Of course, it is never spelled right and actually my husband and my favorite "hobby" is laugh about spelling mistakes in Asian Restaurants's Menu.
Nepal gets the first price for spelling mistakes' creativity!
Time: 15 minutes
Ingredients:
- Chicken Breast
- 1 Egg
- Flour
- Bread Crumbs
- Olive Oil
- Butter (optional)
- Salt
Preparation:
- Marinate the chicken breast with salt. Beat the egg and lay flour and bread crumbs in 2 different plates.
- Dip the chicken into the flour first. Turn both the sides so that the chicken will be covered with flour.
- Then, dip it into the beaten egg.
- At last, cover it with bread crumbs. Press hard on it so the bread crumbs are well pasted. Do it in both the sides.
- Take a large frying pan and fry the schintzel in olive oil (and butter but it's optional).
I serve it with white rice and boiled veggies.
If you have any question or suggestion, you know where to find me.
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