Team Eats: INTER – Cotoletta Alla Milanese

Another tedious FIFA International Break is finally over and TeamEATS is back in full-swing! This weekend our beloved bianconeri take a trip to visit those slippery snakes in Milan, and we’re fired up to cook up a storm. Previous TeamEATS culinary clashes with Inter Milan include last season’s Risotto alla Milanese (which originally started off as an NYC Port Authority hot dog adventure) while earlier this season we added shrimp to the mix with Shrimp Risotto alla Milanese.

But this week we’re staying the hell away from rice or risotto and going for the throat. We’re making buttery, savory, succulent, oh-so-wrong-but-delicious veal cutlets.

While you should use veal (which can be expensive) for this recipe, you may also use thinly sliced beef as a substitute – the outcome will still be good but try to use high quality meat from animals not fed growth hormones. Hormone-laced meats tend to give off large amounts of water when cooked briefly at high heat, reducing the meat to a postage stamp size tough as shoe leather.

There’s also the sad fact of how cruel veal slaughter is. But we’re playing Inter for this episode of TeamEATS and words like “cruelty” and “slaughter” are ideals that I can fully support when it comes to any club from Milan (sorry PETA).

My cooking music this week is Kimdracula by Deftones; one of my favorite songs for pre-match festivities. I really wish these snakes were your arms.

Cotoletta Alla Milanese

Difficulty: Easy, Price: $15.00, Time: 20 minutes



• 4 veal cutlets (with bone if you can find it)
• 2 eggs, beaten
• 1/2 cup finely ground breadcrumbs, lightly toasted in the oven
• 1/2 cup butter
• parsley for garnish
• vegetable side (I used frozen spinach)


1. Rinse the meat with cold running water and kosher salt. Start cooking the veggies if you’re using them.

2. Trim away any fat, and nick the membranes lest they contract and make the cutlets curl while cooking. Flatten the cutlets out between the palms of your hands and pat them dry. Dip them in the egg, dredge them in the bread crumbs, pressing down to make sure the crumbs stick, and shake them gently to remove excess.

3. Melt the butter in a large skillet, and when it begins to crackle add the breaded cutlets. Remember to keep the raw separate from cooked meat, and use separate utensils when dealing with each.

4. Cook quickly, turning once so both sides brown. Serve hot, garnished with parsley and your side of vegetables.

5. Consume. Imagine each delicious bite another step towards three points and victory.


Taking part in TeamEATS this week? Post pics of your dishes in the comments section below.


Mangiare è l’unica cosa che… Conte!


Back by popular demand, TeamEATS is a culinary guide to cooking and consuming the opposition. Each week, we pick a recipe from the home cuisine of Juve’s upcoming adversary, put on the kitchen apron and… cook it and eat it. Buon Appetito!

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