Italian
Cotoletta alla Milanese
A classic Milanese veal cutlet, left on the bone, coated in fine breadcrumbs and fried gently in clarified butter until deeply golden. It is served simply, with salt and lemon, so the crisp crust and tender veal stay at the center of the plate.
Watch it madeGambero Rosso · 5:40
Ingredients
- Bone-in veal rib chops, about 2 cm thick2, about 250 g each
- Eggs2 large
- Fine dry breadcrumbs120 g
- Clarified butter120 g
- Fine sea saltto taste
- Lemon wedges2
Method
- Pat the veal chops dry with kitchen paper and scrape the bone clean if needed.
- Lightly flatten only the meat around the bone with a meat mallet, keeping the chops about 1.5 to 2 cm thick rather than pounding them thin.
- Beat the eggs in a shallow dish with a small pinch of salt.
- Spread the fine breadcrumbs in a second shallow dish.
- Dip each veal chop into the beaten egg, letting the excess drip off, then press it firmly into the breadcrumbs on both sides and along the edges.
- Let the breaded chops rest on a rack for 5 minutes so the coating adheres.
- Melt the clarified butter in a wide heavy pan over medium heat; it should be deep enough to generously bathe the bottom of the cutlets.
- Fry the chops one or two at a time, spooning hot butter over the top and turning once, until the crust is evenly golden and the veal is just cooked through, about 5 to 6 minutes per side.
- Transfer the cutlets to a rack or paper-lined tray and season immediately with fine sea salt.
- Serve hot with lemon wedges on the side.
Common questions
Can I substitute regular butter or olive oil for clarified butter?
Yes, but clarified butter is best because it fries hotter without burning. If needed, use a mix of butter and a neutral oil, or all neutral oil. Avoid extra-virgin olive oil, which can scorch before the crust is properly golden.
How long does Cotoletta alla Milanese take from start to finish?
Plan on about 20 to 25 minutes total. Bread the veal in 10 minutes, rest it 5 minutes, then fry 5 to 6 minutes per side depending on thickness. Cook in batches so the pan stays hot and even.
What are the most common mistakes when breading and frying it?
The biggest mistakes are pounding the veal too thin, skipping the rest after breading, and overcrowding the pan. Also avoid frying too cool, which makes the coating greasy, or too hot, which burns the crumbs before the veal cooks.
Can I store leftovers, and how should I reheat them?
Store leftovers in the refrigerator for up to 2 days. Reheat in a 180°C oven or air fryer until hot and crisp, about 8 to 12 minutes. Avoid microwaving if possible, since it softens the breading and overcooks the meat.
What should I serve with Cotoletta alla Milanese?
Serve it simply with lemon wedges, as the recipe suggests. Good sides include a plain green salad, roasted potatoes, or lightly dressed arugula. Keep sauces light so the breaded veal stays the focus and the crust remains crisp.