Cotoletta (coh-toe-let-tah), a thinly sliced sirloin, breaded and sautéed to golden brown perfection in olive oil.


Cook Time 4 minutes
Total Time 4 minutes
Course Main Dish
Servings 4


  • 3 tbsp olive oil
  • 1 thinly sliced garlic clove
  • 4 4 oz sirloin steaks sliced very thin
  • 1/4 cup flour
  • 2 beaten eggs
  • 1/2 cup breadcrumbs
  • 3 tbsp Parmesan
  • 2 tbsp Italian parsley
  • 1 lemon wedge
  • to taste salt & pepper


  • Add olive oil to large skillet over medium heat.
  • Add garlic; heat until it begins to turn color. Use a fork to remove garlic from oil.
  • Salt & pepper both sides of each steak.
  • Dredge thinly sliced steak in flour, egg wash, and then breadcrumbs.
  • Gently place into hot oil; sauté until golden brown on both sides, about 2 to 4 minutes.
  • Remove from heat and dust with parmesan. Sprinkle with parsley and season with salt and pepper to taste.