Cotoletta alla Milanese, like the name suggests, is a typical dish from Milan.
Similar to Austrian Wiener Schnitzel, is a bone-in veal cutlet which is pounded to make it thinner and more tender before being coated in flour, beaten egg and breadcrumbs (in this order) and then shallow fried in butter and/or oil.
Skate (razza, for the Italian readers) is, in my opinion one of the most underrated fish of all (although I won’t complain because this keeps its price low).
The structure of the wing is a rib to which a layer of cartilaginous bones is attached, and those gelatinous bones inside the wing is something that puts many people off. In spite of the fact that when the fish is cooked the meat will come off very easily, I have to admit that I do not like eating skate with those bones either. For this reason, I started to fillet the wing, getting one fillet for each side.
However, the problem is that the two sides are not symmetrical and I ended up with a fillet which is much bigger and thicker than the other.
Therefore, I started to fillet it keeping the flesh attached to the rib (see below), and then cutting the bone with scissors.
The result is a ‘bone-in skate steak’.
At this point it can be cooked like Cotoletta alla Milanese; the only difference is that, unlike a veal cutlet, skate cannot be pounded (but it’s extremely tender and juicy anyway, so it won’t need it) before cooking.
1 large skate wing (about 400-450 g), cut in half
1 tbsp. flour
1 egg, beaten
3 tbsp. breadcrumbs
1/2 tsp. minced garlic
1/2 tsp. anchovy paste
2 tsp. finely chopped parsley
Salt (to taste)
- First, fillet the skate: using a very sharp knife, separate the flesh from the cartilaginous bones, on both sides, making sure you don’t cut it on the rib side
- Using scissors, cut off the bones, as below
- Mix the breadcrumbs with all the other igredients listed
- Now that you’ve got your skate steak, coat it in flour and then pass it in the beaten egg
- Shake off the excess egg and coat with the aromatic breadcrumbs
- Heat the oil on medium heat, with the butter.
- The butter will start foaming;
when it stops, add the skate and cook for 4-5 minutes on each side.
Here is worth noting two things
- I don’t usually cook with butter, but here I find it very useful because, when it stops foaming (which means that all the water it contains has evaporated), it will be at the right temperature. This is very important to make the outside crispy and golden. It is virtually impossible to understand the temperature of the oil when shallow frying (unlike deep-frying, where a thermometer can be used), and this it crucial because if the fat is too hot it will burn the batter, if it’s not hot enough it will make it soggy
- The fish is ready when the inside is white
- Serve it with a squeeze of lemon