Lombardy Main Course
Cotoletta alla Milanese
Make cotoletta alla Milanese with bone-in veal cutlets, breadcrumbs, egg, butter, lemon, and a crisp golden crust.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 4
- Level
- Moderate
Instructions
- Pat the veal dry and pound only lightly if needed so the meat keeps some thickness.
- Season the cutlets with salt, then dip in beaten egg.
- Press breadcrumbs firmly onto both sides and rest for 10 minutes.
- Heat clarified butter in a wide pan until foaming gently.
- Cook the cutlets until golden on both sides and just cooked through.
- Drain briefly on a rack and season with a little more salt.
- Serve immediately with lemon wedges.
This cotoletta alla Milanese recipe gives you a golden breaded veal cutlet with a crisp crust and juicy center. The Lombard classic is simple, so even thickness, fresh breadcrumbs, and controlled heat matter.
Why This Cotoletta alla Milanese Recipe Works
Resting the breaded cutlets helps the coating adhere. Clarified butter gives flavor and browning without burning as quickly as whole butter.
Key Tips
- Do not flatten the veal too thin; Milanese cotoletta should keep some thickness.
- Use fresh breadcrumbs for a lighter crust.
- Cook in batches if the pan is crowded.
Variations and Serving Ideas
The same technique helps when you want Milanese veal cutlet, Italian breaded veal cutlet, and veal cotoletta. Keep the character of Cotoletta alla Milanese in mind: choose good ingredients, control texture, and serve the dish when its contrast and aroma are at their best.
