Cutlets of Veal, Chicken, Pork or
Vitello,Pollo, Maiale o Tacchino”
Viteddu , Addina, Porcu o Gaddurina”
is a thin slice of meat about a quarter of an inch thick which is fried in oil after being dredged into flour,
dipped in eggs, rolled into breadcrumbs and then sautéed in hot
Cutlets can be made from boneless
leg of veal, boneless breast of chicken, boneless loin or pork chops, or boneless breast of
I rather serve 2 small cutlets per
portion and accordingly I cut the meat into medallions about 3 inches wide.
This very popular dish, also know
by different names, it is called costoletta, schnitzel,wieninleike,
apanados, panado, etc. and it is slightly differently prepared all over the world; in Italy the cutlet recipe
varies also from region to region and from family to family.
The difference consists in the use
or not of any spices and condiments and/or if the seasoning is either blended in the eggs or mixed in the
I prefer to season the breadcrumbs
and in fact the frying of the mixture of breadcrumbs, cheese, onions, and herbs imbedded into the cutlets, adds
extra taste to them.
If there are leftover breadcrumbs
and eggs, use them to coat and bread thin slices of eggplant, zucchine, and mushrooms and serve them as a side
dish; or mix the eggs and breadcrumbs and fry it to make a delicious nosh, something between a pancake and a
· 6 thin slices of meat (about 1lb.). Rinsed and
· 5 tablespoons of flour for dredging meat
· 2 cups sifted fine Italian
· ½ small onion very finely
· ½ cup grated cheese
· 2 tablespoons chopped parsley
· Small pinch of oregano
· 2 eggs
· 2 tablespoons of milk
· 6 tablespoons of canola olive
· salt and pepper
· 2 fresh quartered lemons for
Cut each slice in two pieces.
Place each slice between two sheets of plastic wrap and beat it with a mallet to flatten all slices to about 3/8
inch thickness. Sprinkle with salt and pepper to taste.
Three receptacles are needed to
contain the ingredients in order to proceed with the breading.
Place the flour in a wide
In a wide bowl, lightly beat the
milk, eggs and a pinch of salt until smooth.
Use a shallow dish, to combine
breadcrumbs, onions, cheese, parsley, a small pinch of oregano and salt and pepper to
Dredge the scaloppine into the
flour and one at a time, transfer to the bowl containing the eggs.
Use a fork to turn the meat in the
eggs to thoroughly coat on both sides; let drip any excess eggs and move to the seasoned
Squeeze the breadcrumbs into the
meat, patting heavily with your hands, to firmly compact the breadcrumbs. Set the breaded cutlets into a pan or dish and once they have all been
breaded, cover, set on the side and keep refrigerated.
It is advisable to prepare the
cutlets in advance, because a few hours in the refrigerator will make it possible for the breadcrumbs to adhere
better on the meat so that the coating will not fall off when frying.
In a heavy large skillet over a
medium flame, heat 3 tablespoons of oil; proceed to the frying in batches. Fry the cutlets for about 2 minutes
on each side or until light golden brown; cook a few at a time without crowding the pan, rest on paper towels to
remove the excess oil. Transfer and arrange on a serving dish, cover with aluminum foil and keep
Use the remaining oil if
Serve warm or at room temperature
and garnish with quartered lemons.
The preferred oil for frying is
canola oil or corn or peanut oil; canola oil is chosen not only for its neutral taste but because it has a high
smoking point making it possible to reach a higher temperature to make a crunchier and well cooked cutlet.
The smoking point of canola oil is
238 degrees; corn is 236, peanut 231, whereas the olive oil smoking point is 190