Taste of Italian Cooking

• 
• Servings
  2
• Prep
  45 m
• Cook
  45 m

Recipe By: Otao kitchen

ITALIAN COOKING 

Cotoletta Milanese - Chicken Cutlet 
Salsa di Pomodoro (Simple Tomato Sauce) 
Parpadelle al Ouovo (Egg Pasta) 
Tiramisu (‘Pick me up”’) 

---

🍲 Cotoletta di Pollo Alla Milanese - Chicken Cutlets 

We add a little grated parmigiano to the breading give it more flavour and umami. 

Serves: 2 

Preparation Time: 20 minutes 

Execution Time: 30 minutes 

INGREDIENTS

For the cotoletta:

• 200g chicken breast, skin removed 
• 1L water 
• 2 tbsp salt 
• 2 tbsp sugar 
• 2 tbsp olive oil 
• 3 tbsp butter 
• 1 sprig rosemary 
• 2 cloves garlic 

For the breading: 

• 1 large egg

• 4 tbsp plain flour 

• 100g panko bread crumbs

• 20g parmigiano reggiano, grated 

• ½ tsp salt

• ¼ tsp black pepper 

For the salad: 

• ½ lemon, cut into wedges 

METHOD

1. To prepare the brine, pour the salt, sugar, and water into the water and whisk until it is dissolved. 

2. To prepare the cotoletta, using a malette or meat tenderizer, whack it until it reaches a thickness of about 1.5cm. 

3. Place the chicken in the brine for 15-20 minutes. 

4. Place the panko, egg and flour in a wide, separate bowls. 

5. Season the chops well with a little salt and pepper. Coat them in the flour mixture, then the egg, then add them to the bread crumbs until they’re coated evenly. 

6. Preheat a frying pan over medium-low heat. Add a little bit of olive oil and then the chops and gently cook for 8 minutes, flipping every 2 minutes. Make sure to consistently slide the cotoletta around the pan so they cook evenly, and obtain an even browning. Towards the end of the 8 minutes, add the garlic, butter, and rosemary to the pan. Continually baste the cutlets, carefully managing the heat so as not to let the butter or the herbs scorch. 

7. Place the chops in a 150C oven for 6- minutes to finish cooking the interior. 

---

🍲Pasta All'uovo Pappardelle- Egg Pasta

This simple and rich pasta is a base recipe that can be used to form all sorts of shapes. Wrapped up, it can be stored in the freezer for up to a month. 

INGREDIENTS 

• 200g Tipo 00 flour

• 2 tsp olive oil

• 2 eggs

METHOD 

1. Make a well in the centre of the flour, slowly incorporate flour with egg. 

2. Roll the pasta dough through the roller until the 2nd thinnest setting. 

3. Or roll with a rolling pin until it is thin enough to see light clearly poking through it. 

4. Cook in salted, boiling water for 6-7 minutes.   

Sugo di Pomodoro (Authentic Italian Tomato Sauce)

INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 1 onion chopped
• 4 garlic cloves chopped
• 2 can crush tomato
• fresh basil 
• salt and pepper to taste

METHOD

Heat oil in a saucepan over low heat. Add onion and garlic. Cook and stir until soft and translucent, about 5 minutes. Add passata, basil, and salt. Cover and simmer over medium heat, stirring occasionally, until tomato sauce has thickened, about 20 minutes. Remove garlic halves before serving.

🥚 Tiramisu

INGREDIENTS

• 60ml espresso 
• 20ml disaronno
• 10 ladyfingers  
• 2 egg yolks
• 1tbsp (15g) sugar 
• ¼ tsp vanilla extract 
• 50gmascarpone
• 60ml  whipped cream

meringue 

• 1tbsp (15g) sugar
• 2 egg whites

METHOD

1. Whip the egg whites and 15g sugar to medium peaks to make a meringue.

2. Mix together the: espresso+disaronno

3. Mix together the egg yolks and 15g sugar in a mixing bowl.

4. Set the mixing bowl over a pot of simmering water, creating a bain marie, and cook the egg yolks and sugar until the yolk thickens.

5. Fold the marscapone into the egg yolk and sugar. 

6. Fold the meringue into the mascarpone+egg yolk mix.

7. Prepare a vessel for the tiramisu. 

8. Dip the lady fingers in the espresso+disaronno mixture and some in the bottom of the vessel.

9. Spoon a layer of the marscapone/egg/cream mixture over the lady fingers.

10. Then dip+layer more lady fingers on top, finishing with more of the cream mixture and repeating until the vessel is filled. 

11. Garnish with a dusting of cocoa powder. 

© 2025 OTAO Kitchen. All Rights Reserved. ABN 65 606 809 581
Printed From otaokitchen.com.au 02/22/2025