Milanese Cotoletta with Arugula, Cherry Tomatoes, and Roasted Potatoesby @cookwithfez
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Milanese Cotoletta with Arugula, Cherry Tomatoes, and Roasted Potatoesby @cookwithfez
Ingredients
Directions
Prepare the crunchy breading: Coarsely crush the grissini breadsticks with your hands to create a textured breadcrumb substitute. Set up three separate trays: one with flour, one with the beaten eggs, and one with the crushed breadsticks.
Bread the cotoletta: Coat the meat in flour first, shaking off the excess. Dip it thoroughly into the beaten egg, then press it firmly into the crushed breadsticks until fully covered. Breading it just once keeps the crust perfectly crisp without becoming overly heavy.
Let it rest: Place the breaded meat in the refrigerator for about 20 minutes. This crucial step helps the crunchy coating stick firmly to the meat during cooking.
Season the potatoes: Take your parboiled potato chunks and place them on a baking sheet. Drizzle with a generous amount of Colavita extra virgin olive oil, then season with salt, black pepper, the smashed garlic clove, and fresh rosemary. Toss well to coat.
Roast until crispy: Roast the potatoes in a hot oven (around 200°C) until they develop an incredibly golden, shatteringly crisp exterior.
Fry the Milanese: Pour a good layer of Colavita extra virgin olive oil into a frying pan (a lighter, cleaner alternative to traditional butter). Once hot, gently lay in the cotoletta. Leave it undisturbed until the bottom is perfectly golden, then flip to fry the other side.
Drain and blot: Remove the cotoletta from the pan and place it on paper towels. Gently blot away any excess oil to keep the crust light and crunchy.
Assemble the dish: Place the crispy cotoletta on a serving board or plate alongside a generous portion of the roasted potatoes. Top the meat with the fresh arugula and the halved cherry tomatoes.
The final touch: Finish by grating fresh lemon zest directly over the salad and meat for an instant burst of brightness, then add a final pinch of flaky salt before serving.
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Ingredients
Directions
Prepare the crunchy breading: Coarsely crush the grissini breadsticks with your hands to create a textured breadcrumb substitute. Set up three separate trays: one with flour, one with the beaten eggs, and one with the crushed breadsticks.
Bread the cotoletta: Coat the meat in flour first, shaking off the excess. Dip it thoroughly into the beaten egg, then press it firmly into the crushed breadsticks until fully covered. Breading it just once keeps the crust perfectly crisp without becoming overly heavy.
Let it rest: Place the breaded meat in the refrigerator for about 20 minutes. This crucial step helps the crunchy coating stick firmly to the meat during cooking.
Season the potatoes: Take your parboiled potato chunks and place them on a baking sheet. Drizzle with a generous amount of Colavita extra virgin olive oil, then season with salt, black pepper, the smashed garlic clove, and fresh rosemary. Toss well to coat.
Roast until crispy: Roast the potatoes in a hot oven (around 200°C) until they develop an incredibly golden, shatteringly crisp exterior.
Fry the Milanese: Pour a good layer of Colavita extra virgin olive oil into a frying pan (a lighter, cleaner alternative to traditional butter). Once hot, gently lay in the cotoletta. Leave it undisturbed until the bottom is perfectly golden, then flip to fry the other side.
Drain and blot: Remove the cotoletta from the pan and place it on paper towels. Gently blot away any excess oil to keep the crust light and crunchy.
Assemble the dish: Place the crispy cotoletta on a serving board or plate alongside a generous portion of the roasted potatoes. Top the meat with the fresh arugula and the halved cherry tomatoes.
The final touch: Finish by grating fresh lemon zest directly over the salad and meat for an instant burst of brightness, then add a final pinch of flaky salt before serving.