Cotoletta alla Mheat-lanese: Vegan Breaded Cutlet
Cotolette alla Milanese are one of the many dishes I fondly remember from my non-vegan childhood in Italy. Traditionally, they're made from a "bone-in" milk-fed veal cutlet, covered in eggy breadcrumbs and then shallow fried in clarified butter. Pretty much as non-vegan as it gets! I've always considered this dish as something that belongs to our past.. so I decided to give it a go with a pack of Mheat I had left over one day! What a revelation! They're tender, crispy and totally satisfying. Honestly, you've got to try these.
- 150 g Mheat, sliced into two thin cutlets
- Soy Sauce to marinade
- Corn Flour to coat
- Bread Crumbs to coat
- 125-250 ml Sparkling Water
- Sunflower Oil
- Optional Herbs and Spices for the marinade
- Put your two fillets in a shallow bowl and cover in soy sauce (plus any additional herbs and spices you fancy) to marinade, leave them to soak for about 10-15 minutes.
- In the meantime, add a few tablespoons of cornflour to a bowl and gradually add the sparkling water whilst continually mixing with a fork or whisk so as not to create any lumps. Continue to add water until you obtain a slightly runny paste (if you don't want to fry the fillets later, add a couple of teaspoons of coconut oil per fillet, and turn your oven up to about 180°C).
- Spread out a good layer of breadcrumbs on a sheet of baking paper, and when the fillets are ready, coat them in a little cornflour to lock in the soy sauce. Then dip them into the 'batter' you made in step 2.
- Finally, place them on the bed of breadcrumbs and shake 'em up by lifting the baking paper from side to side so that they're completely coated in breadcrumbs.
- IF FRYING: Heat up the oil in a pan until it reaches boiling point, and drop a clump of battered breadcrumbs in it to test. If they start sizzling, take them out with a slotted spoon or a fork and add the fillets to the oil (be careful!). Let them fry away for a few minutes, turning them over from time to time until they become golden brown and crispy. When they're ready, carefully remove them from the pan and place them on top of a few sheets of folded kitchen paper to absorb the excess oil. IF BAKING: Place the breaded fillets onto a lined baking tray in your pre-heated oven, turning them from time to time until they're golden brown on each side - this should take about 15 minutes. The final outcome won't be as crispy as if you were frying, but the little oil you added to the batter in step 2 will make up for it I promise!
- Serve drizzled with a little fresh lemon juice alongside a few leaves, fresh tomatoes and plenty of veg! You're welcome!