Italian Cutlets. Recipe

Italian cutlets, also known as cotolette in Italian cuisine, are a delicious and versatile dish that can be made with various kinds of meat. They are a delightful combination of crispy outer coating and tender meat on the inside. In this recipe, we will be using pork cutlets as the base for our Italian cutlets.

Fun Fact: Did you know that the concept of breaded and fried cutlets originated in Milan, Italy? The traditional Milanese cotoletta is made with veal, breaded and fried to perfection. However, other regions in Italy have their own variations using different types of meat.

Before we dive into the recipe, let's gather all the ingredients we will need:

Ingredients:
- 4 pork cutlets (about 1/2 inch thick)
- 3/4 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
- Lemon wedges, for serving

Now that we have everything ready, let's start preparing our delicious Italian cutlets:

1. Tenderize the Pork Cutlets: Place the pork cutlets between two sheets of plastic wrap and gently pound them with a meat mallet to flatten them to about 1/4 inch thickness. This step helps to make the cutlets more tender.

2. Prepare the Breading Station: Set up a breading station by placing three shallow bowls or plates in a row. In the first bowl, place the flour. In the second bowl, beat the eggs. In the third bowl, combine the breadcrumbs, grated Parmesan cheese, dried oregano, garlic powder, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.

3. Coat the Cutlets: Dip each pork cutlet into the flour, shaking off any excess. Then, dip it into the beaten eggs, ensuring it is fully coated. Finally, coat the cutlet with the breadcrumbs mixture, pressing lightly to adhere the crumbs.

4. Heat the Oil: In a large skillet, heat vegetable oil over medium-high heat until it reaches about 350°F (180°C). Make sure there is enough oil to submerge the cutlets partially.

5. Fry the Cutlets: Carefully place the coated pork cutlets into the hot oil, cooking two at a time to avoid overcrowding the pan. Fry them for about 3-4 minutes per side or until golden brown and crispy. Once cooked, transfer the cutlets to a paper towel-lined plate to remove any excess oil. Repeat with the remaining cutlets.

Fun Fact: Italian cutlets are often served with a garnish of fresh lemon wedges. The citrusy flavor complements the crispy and savory cutlets perfectly, balancing the richness of the dish.

Now that our Italian cutlets are ready, it's time to serve and enjoy them. These cutlets can be served as a main course alongside a fresh green salad or as a sandwich filling. The versatile nature of Italian cutlets makes them a popular choice for many Italian households.

Similar dishes to Italian cutlets include the traditional Milanese cotoletta, which is made with veal instead of pork. The German Wiener Schnitzel and the Austrian Wiener Schnitzel are also similar and popular variations, often made with veal or pork and served with lemon wedges.

Italian cutlets can also be made with chicken or turkey instead of pork, offering a lighter alternative without compromising on flavor. Simply adjust the cooking time depending on the thickness of the meat.

In conclusion, Italian cutlets are a delightful and versatile dish that can be enjoyed in various ways. Whether it's the traditional veal Milanese cotoletta or a modern variation using pork, chicken, or turkey, these breaded and fried cutlets are sure to satisfy your cravings for a crispy and flavorful meal. So, gather your ingredients and give this recipe a try to experience the irresistible taste of Italian cuisine. Buon appetito!

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