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Cotoletta Milanese

Cooking Time: 20 min
  • Main course
  • Lombardy Lombardy
  • Milano Milano
Traditionally it is a slice of bone-in veal loin, breaded and fried in butter that should also be poured over the schnitzel at the end, as modern versions tend to avoid this last step and find lighter variations such as squeezing a lemon before serving. Over the years also the...

Italian Food Culture

March 21, 2021
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