🇮🇹 Italy · Food
Cotoletta alla Milanese (Milanese Veal Cutlet)
By eatmundo · July 7, 2026
Indulge in the iconic Cotoletta alla Milanese, a golden, crispy bone-in veal chop perfectly fried in butter. This classic Milanese dish is celebrated for its tender meat and irresistible crunchy coating, typically served with a fresh lemon wedge.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the veal chops: Gently flatten two bone-in veal chops (about 2-3 cm thick, 250-300g each) between two sheets of parchment paper using a meat mallet until they are about 1.5-2 cm thick. Be careful not to tear the meat.
- 2
Season and bread the veal: Season both sides of the flattened veal chops generously with 1 teaspoon of fine sea salt and 1/4 teaspoon of freshly ground black pepper. In one shallow dish, beat 2 large eggs with a fork. In another shallow dish, spread about 150 grams of fine breadcrumbs.
- 3
Dredge the chops: Dip each veal chop first into the beaten egg, ensuring it's fully coated and letting any excess drip off. Then, transfer it to the breadcrumbs, pressing firmly on both sides to ensure a thick, even coating. The breading should adhere well.
- 4
Heat the butter: In a large, heavy-bottomed pan (preferably cast iron or non-stick, about 28-30 cm diameter), melt 100 grams of unsalted butter over medium heat until it sizzles and just begins to brown lightly (beurre noisette). This nutty flavor is crucial for the authentic taste.
- 5
Fry the Cotoletta: Carefully place one breaded veal chop into the hot butter. Fry for 3-4 minutes per side, or until the breading is a rich golden-brown and crispy. The internal temperature of the veal should reach 63°C (145°F) for medium-rare, or 71°C (160°F) for medium. If frying two chops, ensure the pan isn't overcrowded; fry them one at a time if necessary.
- 6
Rest and serve: Once cooked, transfer the cotoletta to a wire rack to drain any excess butter and keep it crisp. Repeat with the second chop. Serve immediately with a wedge of fresh lemon for squeezing over the top. The lemon's acidity cuts through the richness beautifully.
Frequently Asked Questions
What's the best cut of veal for Cotoletta alla Milanese?+
For an authentic Cotoletta alla Milanese, choose a bone-in veal chop (lombata di vitello con l'osso) about 2-3 cm thick. The bone adds flavor and helps keep the meat moist.
Can I use boneless veal or another meat?+
While you can use boneless veal (fesa or noce) for a similar dish called "orecchia di elefante" (elephant ear), true Cotoletta alla Milanese is bone-in. Other meats like chicken or pork are not traditional for this specific dish.
Why is butter preferred over oil for frying?+
Authentic Cotoletta alla Milanese is traditionally fried in clarified butter (burro chiarificato) or regular unsalted butter. The butter imparts a rich, nutty flavor that is characteristic of the dish and browns the breading beautifully.
How do I prevent the breading from falling off?+
Ensure the veal is patted very dry before breading, and press the breadcrumbs firmly onto the meat on both sides. Don't overcrowd the pan during frying, and avoid flipping the cutlet too often.
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