Costoletta di Vitello – Searching for Italy Recipe (The Italian Schnitzel)
A golden crispy Costolletta di Vitello recipe that uses veal cutlets that are dipped then pan-seared in breadcrumbs. Recipe adapted from Ratanà, a restaurant that was featured in Searching for Italy.
US Customary Metric
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 560 kcal
Beat the eggs with a pinch of salt and pepper.
Press each cutlet using your hands to flatten it.
Pass each cutlet in eggs and then coat them with breadcrumbs.
Melt 1 tablespoon of butter in a large skillet with 5 sage leaves. Add one cutlet and cook it for 5 to 6 minutes.
Add more butter into the skillet and spoon it over the cutlet until the upper part is lightly golden.
Place the cutlet on the kitchen paper to remove the excess oil.
Repeat the procedure with the rest of the veal cutlets.
Serve and enjoy.
Press each cutlet well into breadcrumbs, so they are evenly coated.
Dab the meat with paper towels before coating it with the beaten eggs.
Serve with Milanese Saffron Risotto, roasted vegetables, fresh salad, and savory sauces.
Calories: 560 kcal | Carbohydrates: 79 g | Protein: 25 g | Fat: 15 g | Saturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 221 mg | Sodium: 954 mg | Potassium: 466 mg | Fiber: 4 g | Sugar: 13 g | Vitamin A: 531 IU | Calcium: 377 mg | Iron: 6 mg
Keyword Costolletta di Vitello