Cotolette alla Milanese

It's a typical recipe from the North of Italy , in particular it was born in the city of Milan. Kids love meat cooked in this way and above all if served with french fries.

Ingredients for 4 persons
4 big slices of veal

2 eggs

3 cups of finely ground breadcrumbs

1 stick of butter
2 cups of all purpose flour

salt to taste
1 lemon

Dredge the meat slices in the flour then dip them in the egg, dredge them in the bread crumbs, pressing down to make sure the crumbs stick.

In the meantime melt the butter in a skillet large enough to contain all 4 veal slices at once, and when it begins to crackle add them . Cook 3-4 minutes each side. Cut the lemon in 4 wedges. Serve hot Cotolette alla Milanese with one lemon wedges.

Versione Italian - Italian Version

E' una tipica ricetta del Nord Italia in particolare si attribuisce la paternita' alla citta' di Milano. I bambini amano particolarmente la carne cucinata in questo modo e soprattutto con le patate fritte.

Ingredienti per 4 persone

4 grandi fette di carne di vitello

1 uovo

pane grattato quanto basta

80 gr. burro

farina bianca quanto basta

sale

1 limone

Passare le fette di carne prima nella farina e poi nell'uovo sbattuto e per ultimo nel pangrattato.

Sciogliere il burro in una padella e cuocere le fette di carne 7 minuti per lato. Alare le cotolette secondo il gusto. Tagliare il limone in quattro parti e servire le cotolette con un pezzo di limone.

Scaloppine alla Pizzaiola

Meat dish, easy and fast , really traditional above all in the South of Italy. The key of this dish is to find a fresh herb that is largely used in Italy : oregano. But if you find a good dried oregano from Italy, the dish will have a wonderful final flavour and smell. Serve with a dry red wine.

Ingredients for 4 persons :

8 slices of veal

6 tablespoons of extra virgin olive oil

2 garlic cloves finaly chopped

1 28 oz can tomato

2 tablespoons of fresh minced oregano or dried oregano

salt

In a pan put the extra virgin oil and the garlic chopped, let it fry on medium heat for 1 minute and add the slices of veal cook 30 second then turn on the other side the slices of veal and cook for 30 seconds more ,then add the tomato chopped. Add salt to taste and let it cook for 15 minutes on medium heat . Add the two tablespoons of oregano and cook for 5 minutes more.

Versione Italiana - Italian version

Ingredienti per 4 persone

8 fettine di vitello

6 cucchiai di olio extra vergine di oliva

2 spicchi di aglio tritati

1 barattolo di pelati da 400 gr.

2 cucchiai di origano fresco o secco

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In una padella mettere olio e aglio far cuocere su fuoco medio per 1 minuto e aggiungere le fettine di vitello cuocere per 30 secondi poi girare le fettine dall'altro lato e cuocere per altri 30 secondi , poi aggiungere i pomodori tritati. Aggiungere sale secondo il gusto e cuocere per 15 minuti su fuoco medio. Aggiungere i due cucchiai di origano e cuocere altri 5 minuti.

Saltimbocca alla Romana

Don't miss this meat dish if you come in Rome , it's one of the most popular Roman meat dish.If you aren't able to come here in Rome make it at home , it's again a fast and easy recipe.

SALTIMBOCCA ALLA ROMANA

Ingredients for 4 persons :

8 round slices of veal

8 slices of prosciutto crudo (Italian ham)

1/2 stick of butter

all purpose flour

1/2 cup of dry white wine (drink the rest of the bottle...)

8 sage leaves

salt

3 tablespoon of extra virgin olive oil

Place a slice of ham over each slice of veal and then a sage leaf in the center. Roll them up and close them with a toothpick Put the oil in a saucepan. Lightly dust the involtini with flour and sauté over medium flame for 3 mins. Add wine and butter and simmer for another 3 mins. Add salt to taste.