Italian Cuisine
Milanese Meat with Arugula and Cherry Tomatoes
This dish is a modern interpretation of the famous Lombard classic cotoletta alla milanese, where a traditional, hearty cutlet is served in a lighter Mediterranean style. A thin cut of tender meat is breaded in breadcrumbs enriched with grated parmesan and rapidly pan-fried until beautifully crisp on the outside while retaining its inner juiciness. Instead of a heavy side dish, the meat is crowned with a vibrant salad of peppery arugula and sweet cherry tomatoes dressed with olive oil and lemon juice. The citrus acidity cuts through the fried richness, delivering a contemporary and perfectly balanced everyday dinner.
Dishday
Recipe overview
- Total time
- 25 min
- Prep
- 15 min
- Cooking
- 10 min
- Servings
- 2
- Difficulty
- Medium
- Cuisine
- Italian Cuisine
Nutrition
per serving
- Calories
- 560 kcal
- Protein
- 38 g
- Fat
- 34 g
- Carbs
- 24 g
- Fiber
- 2 g
Step by step
Method
- 01
Slice the meat into two portion pieces
Slice the meat into two portion pieces. Carefully pound each slice under plastic wrap to a thickness of about 5 mm so it stays tender and cooks through in minutes.
- 02
Set up three shallow bowls for a standard breading station
Set up three shallow bowls for a standard breading station: fill the first with flour, beat the egg with a pinch of salt in the second, and combine breadcrumbs with grated parmesan in the third.
- 03
Dredge the cutlet first in flour, shaking off any excess, the…
Dredge the cutlet first in flour, shaking off any excess, then dip entirely into the beaten egg, and finally coat thoroughly in the cheesy breadcrumbs, pressing firmly with your fingers.
- 04
Halve the cherry tomatoes and combine them in a bowl with was…
Halve the cherry tomatoes and combine them in a bowl with washed and dried arugula. Drizzle the salad with olive oil and a squeeze of lemon juice, add a tiny pinch of salt, and toss gently.
- 05
Heat the olive oil together with butter in a wide skillet ove…
Heat the olive oil together with butter in a wide skillet over medium-high heat. Adding butter ensures the canonical nutty note and a gorgeous crust color.
- 06
Place the meat into the hot fat and fry for 3-4 minutes per side
Place the meat into the hot fat and fry for 3-4 minutes per side. The breading should turn uniformly golden brown and crisp, while the meat inside becomes fully cooked and succulent.
- 07
Transfer the finished cutlets onto paper towels for 30 second…
Transfer the finished cutlets onto paper towels for 30 seconds to drain any excess fat, then move to flat dinner plates and top immediately with the dressed salad.
Dishday
Useful advice
Cooking tip
The breadcrumb and grated parmesan mixture can be prepped ahead and stored in a dry, sealed jar in the fridge for up to a month.
How to serve
Top the hot cutlets with the dressed arugula and tomato salad immediately before serving to prevent the greens from wilting and keep the breading crisp.
How to store
Это блюдо не подлежит хранению, так как панировка быстро впитывает влагу от салата и теряет хруст; обжаривайте отбивные строго перед подачей.
Note
Traditional recipes call for veal chop on the bone, but a boneless cut prepares faster and is more practical for an everyday dinner format.
