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Cotoletta - Cotoletta is a Milanese classic, tender beef coated in breadcrumbs and fried, served with mash potato, green beans, lemon butter and sage.

Beef Cotoletta

Cotoletta is a Milanese classic, tender beef coated in breadcrumbs and fried, served with mash potato, green beans, lemon butter and sage.
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Course: Main Course
Cuisine: Italian
Keyword: beef Cotoletta, Beef schnitzel, Butter, Cotoletta, Cotoletta pronunciation, Cotoletta recipe, Lemon, Mash, Potato, Sage
Total Time: 30 minutes
Servings: 4

Equipment

  • Sieve
  • Lidded pot (large enough to fit your sieve)
  • Stovetop
  • Frying pan
  • Microwave

Ingredients

  • 600 g potato white
  • 200 g green beans
  • 1 lemon
  • ½ bunch sage
  • 1 cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon mixed herbs
  • 1 pinch salt and pepper
  • 2 egg
  • 6 tablespoon plain flour
  • 400 g beef sizzle steaks or veal
  • 200 ml olive oil
  • 90 ml milk
  • 60 g Greek yoghurt
  • 1 pinch salt
  • 20 g butter salted

Instructions

  • Peel and cube potatoes. Add to a pot and cover with 3 cm water. Boil for 10 minutes, or until soft.
    600 g potato
    Add cubed potatoes to a pot and cover with water.
  • Trim green beans. Add to a sieve, and when the potato is almost ready, add covered sieve to the pot and steam for 1-2 mins until bright green. Remove sieve from pot, and drain potatoes.
    200 g green beans
    Add green beans to a sieve and put sieve to the pot. Cover to steam for 1-2 minutes.
  • Zest lemon. Slice cheeks from lemon and discard core. Pick sage leaves.
    1 lemon, ½ bunch sage
    Zest and slice lemon and pick sage leaves.
  • Mix breadcrumbs, garlic powder, mixed herbs, ⅓ of the lemon zest and salt and pepper in a bowl. Add egg to a separate plate and whisk. Add flour to a separate plate.
    1 cup panko breadcrumbs, 1 teaspoon garlic powder, 1 teaspoon mixed herbs, 1 pinch salt and pepper, 6 tablespoon plain flour, 2 egg
    Mix breadcrumbs, garlic powder, mixed herbs, lemon zest and salt and pepper in a bowl. Whisk egg in a plate. Add flour to a separate plate.
  • Dredge beef sizzle steaks in flour, then coat with egg and then panko crumbs.
    TIP 1: Keep one hand clean in this process - helps when you want to wash at the end.
    TIP 2: You can use Veal schnitzel instead of beef.
    400 g beef sizzle steaks, 2 egg
    Dredge beef sizzle steaks in flour, then coat with egg and then panko crumbs.
  • Heat olive oil in a small frying pan - make sure you have enough oil to coat the base of the pan. Fry sage for 10-15 seconds until crispy, then remove and set aside.
    200 ml olive oil, ½ bunch sage
    Fry sage in a frying pan until crispy.
  • Cook Cotoletta for 30 seconds each side, then place on a plate and cover to keep warm.
    TIP: If oil smokes, turn heat down.
    Cook cotoletta in the pan.
  • Add ⅓ lemon zest, milk, Greek yoghurt and salt to potatoes and mash. Meanwhile, mix butter and remaining ⅓ lemon zest and microwave until melted.
    Option to skip lemon zest for little ones.
    90 ml milk, 60 g Greek yoghurt, 1 pinch salt, 20 g butter
    Add lemon zest, milk, Greek yoghurt and salt to potatoes and mash.
  • Serve kids mash, sliced Cotoletta and beans.
    Serve adults mash, topped with 1-2 Cotoletta (depending on size), green beans, crispy sage, lemon wedge and a drizzle of lemon butter.
    1 lemon
    Cotoletta - Serve mash topped with Cotoletta, green beans, crispy sage, lemon wedge and a drizzle of lemon butter.

Nutrition

Calories: 996kcal | Carbohydrates: 55g | Protein: 30g | Fat: 74g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 44g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 294mg | Potassium: 1192mg | Fiber: 7g | Sugar: 6g | Vitamin A: 646IU | Vitamin C: 50mg | Calcium: 165mg | Iron: 6mg