Cotaletta, an Italian favorite, is a thinly sliced sirloin, breaded and sauteed to golden perfection in fresh olive oil, which can be enjoyed with peppers and potatoes, crusty Tuscan bread, and perhaps a glass of hearty Chianti.
3 tbsp fresh EVOO
1 clove garlic, sliced very thin
4-4 oz sirloin steaks, sliced very thin
1/4 cup flour
2 eggs, beaten
1/2 cup breadcrumbs
3 tbsp Parmigiano Reggiano
2 tbsp fresh Italian parsley, finely chopped
salt and pepper to taste
1 lemon, cut in wedges
Add olive oil to large skillet over medium heat. Add garlic, heat until garlic begins to turn color. Use fork to remove garlic from oil.
Salt and pepper both sizes of each steak. Dredge thinly sliced steak in flour, egg wash, and then breadcrumbs. Gently place into hot oil; saute until golden brown on both sides, about 2-4 minutes. Remove from heat. Dust steaks with grated Parmigiano Reggiano, sprinkle with chopped Italian parsley, and season with salt and pepper to taste. Add lemon wedges; serve immediately.
Taken from “La Trattoria” by Stanislaus Food Products.