Vince Garreffa’s cotolette Milanese with summer pickle

IN Liguria, Italy, grandmothers use this light tasty pickle to preserve leftover cotolette (schnitzel) for up to ten days.

The crumbs absorb the mix and give an incredible wet bite to the cooked meat. Eat the vegetables – they are superb. Any crumbed cooked leftovers can be preserved like this for your next picnic.

Ingredients for six people

  • 6 cold cooked crumbed schnitzel (cotolette)
  • 300ml white wine
  • 300ml white vinegar
  • 1 medium onion (thin julienne slices)
  • 1 carrot (thin julienne slices)
  • 1 celery stalk (thin julienne slices)
  • 5 cloves
  • 5 peppercorns
  • 2 garlic cloves
  • 2 bay leaves
  • 1 tablespoon sugar


  1. If you don’t have leftover schnitzel you will just have to cook them especially for this dish, then cool them.
  2. Take either veal or chicken, pound them out and then dip them in seasoned flour, followed by egg wash and then roll in breadcrumb mixture, with parmesan and seasoning to add flavour. Pan fry them gently until golden brown on each side.
  3. Next put all other ingredients in a pot and simmer for 15 or more minutes till the juice is reduced by half.
  4. Strain the juice over your schnitzel in a shallow container and save the vegetables, discarding the other ingredients.
  5. To serve take out of the marinade if it has not been completely absorbed and decorate with the julienne vegetables.