Wiener schnitzel (breaded cutlet)

Wiener schnitzel (breaded cutlet)

The italian name of this dish is “Cotoletta alla Milanese” that literly means Milan style breaded cutlet.
It is also known in Italy with another name that is “orecchia di elefante”, alias elephant’s ear. This name is certainly funnier, and I believe you can remember it!
As this recipe has its origins in the 1800, when there was poverty, people used to enlarge the meet with a steak hammer in order to let it look bigger. And the meat becomes so large that it resembles to an elephant ear.

Personally I prefer not to use the steak hammer, as if you enlarge the meat you end up with a greater percentage of breadcrumbs (and a smaller percentage of meat).

This dish has also an Austrian name as in the 1800 the territory where this dish born (lombardia) was under the Austro-Hungarian Empire .

Wiener schnitzel (breaded cutlet)
Ingredients for 2 persons:
  • Veal cutlets: 2
  • To roll it: 1 egg, breadcrumbs, a pinch of salt
  • Drawn butter: 60 g.
  • Salt

I need:

  • Pan
  • A container of medium dimensions and a plate
  • Paper towels

To do:

Please: use a good quality of breadcrumbs.
The perfect match: is with baked potatoes, or rocket and cherry tomatoes.

orecchia di elefante