Kitchen Recipe Collection
Italian Cotoletta alla Milanese (Breaded Veal Cutlet)
A legendary dish from Milan. A bone-in veal rib chop, pounded thin, breaded, and fried in clarified butter until perfectly golden and crispy.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 2
- Difficulty
- medium
- Cuisine
- italian
Ingredients
Scaled for 2 servings
- veal rib chops (bone-in, about 1-inch thick)
- eggs
- fine dry breadcrumbs (unseasoned)
- clarified butter (ghee)
- flakey sea salt
- lemon wedges (for serving)
Equipment
- Meat mallet
- Large frying pan
Instructions
- 1
Prepare the Meat
Take the bone-in veal chops. Using a meat mallet, gently pound the meat away from the bone until it is about 1/2 inch thick (or thinner, for the 'elephant ear' style).
- 2
Score the Edges
Make a few small incisions around the edges of the meat to prevent it from curling up during frying.
- 3
The Breading Station
Beat the eggs in a shallow dish. Spread the fine breadcrumbs in another shallow dish. Do NOT use flour.
- 4
Bread the Veal
Dip the veal chop (including the bone) first into the beaten egg, coating it completely, then press it firmly into the breadcrumbs, ensuring an even, thick coating. Shake off excess.
- 5
Heat the Butter
In a large skillet, melt a generous amount of clarified butter over medium heat. Clarified butter is essential as regular butter will burn.
- 6
Fry
Place the breaded cutlets into the foaming butter. Cook for about 4-5 minutes on the first side until deep golden brown.
- 7
Flip Carefully
Use tongs (do not pierce the meat) to carefully flip the cutlet. Cook for another 4 minutes.
- 8
Baste
While frying, use a spoon to baste the hot butter over the meat near the bone, ensuring it cooks through.
- 9
Drain
Remove the cutlets and drain them immediately on paper towels.
- 10
Season and Serve
Sprinkle generously with flakey sea salt while still hot. Serve immediately with a wedge of lemon.
Cooking Tips
- True Milanese uses only egg and breadcrumbs—never flour. Flour makes the breading too heavy and detached.
- Frying in clarified butter provides a nutty, rich flavor that oil cannot replicate, while allowing high heat without burning.
Variations
- Orecchia d'Elefante (Elephant's Ear): A modern variation where the bone is removed and the meat is pounded incredibly thin before breading.
Chef's Notes & Storage
- A symbol of Milanese cuisine, often debated as being the predecessor to the Austrian Wiener Schnitzel.
Nutrition Estimate
650 calories · 45g protein · 20g carbs · 42g fat · 1g fiber per serving
