Cotoletta alla Milanese
The golden pride of Milan. A thick, bone-in veal cutlet perfectly breaded and shallow-fried in rich clarified butter until achieving a legendary crunchy crust while keeping the inside incredibly juicy.
35 min
Medium
Italiana (Lombardía)
2 servings
The story behind
Oh man, this plate is pure culinary history! The very first time I had an authentic cotoletta was in a traditional Osteria tucked away near Milan's Duomo. The waiter proudly explained that, unlike the Austrian schnitzel, the true Milanese version is cut thick, always keeps the bone attached, and is fried exclusively in butter, which gives it that unmistakably nutty, toasted aroma. It’s the ultimate centerpiece for a long, relaxed weekend lunch. Traditionally enjoyed in the afternoon, it pairs beautifully with a crisp salad to refresh the palate, alongside a chilled, high-acidity white wine like a Pinot Grigio or an ice-cold craft lager.
Instructions
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1Pat the veal chops completely dry with paper towels. Carefully scrape the top part of the bone with a knife to clean it for a neat presentation.
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2Gently press the meat with the palm of your hand to even it out, but do not pound it thin with a mallet; it needs to retain its thickness to stay succulent.
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3Dip each chop into the beaten eggs, ensuring the entire surface and edges are fully coated.
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4Transfer immediately to the breadcrumbs plate. Press down firmly with your hands so the breadcrumbs stick perfectly, creating an even layer with no bare spots.
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5Melt the clarified butter in a large skillet over medium heat. The butter should heavily coat the bottom of the pan.
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6Place the chops in the hot skillet and fry for about 5 to 6 minutes per side. Use a spoon to continuously ladle the hot butter over the top of the meat as it cooks to help the crust puff up slightly.
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7Once deeply golden and crispy, remove the veal from the skillet and let it drain briefly on paper towels. Season with fine sea salt immediately.
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8Plate the hot cotoletta alongside the fresh mixed salad greens and cherry tomatoes, and garnish with the lemon wheels for a fresh squeeze right before taking that first crunch.
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