The cotoletta alla Milanese, or the Milanese veal cutlet, is a must-eat in the Lombard capital, and these vegetable cutlets provide a springtime alternative to the rich meaty dish. They're coated in panko, Japanese bread crumbs, which makes the cutlets extra crunchy and a bit airier, and therefore even more suited to the season.
Springtime Vegetable Cutlets
Photo: Riccardo Lettieri, Styling: Beatrice Prada
Recipe: Joëlle Néderlants
Skill Level: Intermediate
Time: 30 minutes
Ingredients for 4-6 people
14 oz./400 g./1 whole eggplant
14 oz./400 g./ 2 whole coppery tomatoes
12 oz./350 g./1 whole large zucchini
300 g panko bread (alternatively, smooth white bread)
3 large eggs
2 flat white onions
thyme
marjoram
peanut oil
salt
pepper
Peel all the vegetables and cut them into slices about ½ cm thick.
Beat the eggs with a pinch of salt and pepper, chopped thyme, and marjoram.
Pass the vegetables in the eggs, then in the panko bread, then again in the eggs, and again in the bread. The double breading will make the vegetables crunchier and more delicious.
Fry the cutlets in a large pan with plenty of peanut oil over low heat for 3-4 minutes.
Remove from the oil and lay them on paper towels to dry. Serve with salt if necessary, and garnish with marjoram leaves.
Good to know: Panko bread is a particular flaky bread crumb typical of Japanese cuisine.
It's made from the crumb of white bread and, in frying, it adds a greater crunchy consistency because it tends to swell, incorporating air and "pushing away" the fats, which is why frying with it results in a drier and lighter consistency. Panko can be found in both supermarkets and gourmet specialty shops. If you can't find it, you can make an adequate substitute at home. Remove the crust from some white bread, then blend it. Distribute the crumbs on a plate and let them dry in the oven, until they've lost their moisture and become crunchy. Once cooled, they're ready for use.