Lake Como is close to Milan, Italian capital of finance, fashion and super tasty butter-fried rib cutlets.
The traditional cotoletta alla milanese is usually made with veal meat, but going for a lighter, chicken option is no sin and still delicious.
The recipe for the cotoletta is super easy and it won’t take more than 15 minutes to be ready.
Start from a chicken thigh and get rid of the skin, then cut it in parallel to the bone. Widen the cut and beat the meat lightly. Mix some breadcrumbs with a pinch of grated nutmeg and some lemon zest in a large plate; aside beat a egg yolk. Toss and turn the thigh in the egg and then in the breadcrumbs.
Pour enough extra virgin olive oil into a skillet, adding a drop of balsamic vinegar. Being generous is the secret to a lighter fried cutlet: a generous amount of oil will cook the meat quickly so it won’t be sucked up by the breadcrumbs.
Turn the heat on and pick up a grain of rice. Drop it into your hot oil: when it comes back to the top and starts cooking, your oil is hovering around 360°F, ready to host your cotoletta.
Cook it on both sides, turning it for 4 or 6 times until it looks crispy and golden. In the meanwhile sprinkle it with some lemon juice. In 6-10 minutes it’ll be ready.
You can serve it with a tomato salad, seasoned with balsamic vinegar, extra virgin olive oil and marjoram or basil. And if you have some rocket don’t be shy to add it!
Buon appetito from Lake Como!