Cotoletta alla Milanese – Milanese Crumbed Veal Cutlet

Cotoletta alla milanese (milanese after its place of origin, Milan) is a fried cutlet similar to Wiener schnitzel, but cooked “bone-in”. It is fried in clarified butter only and traditionally uses exclusively milk-fed veal.

Cotoletta alla Milanese - Milanese Crumbed Veal Cutlet
  • 4 veal chops
  • 100 g clarified butter
  • 2 eggs, beaten
  • 100 g all-purpose flour
  • 200 g fresh breadcrumbs (prepared roughly grating some stale bread )
  • 1 lemon
  • ½ cup finely chopped parsley
  1. Make a few cuts into the outer skin of the chops so that it does not shrink and curl during cooking and flatten with a meat pounder.
  2. Dip the chops one at the time holding them by the bone.
  3. Coat with coarse breadcrumbs. (Press the chops with the palm of your hand so that the bread coating sticks and does not come off during cooking.)
  4. Heat the clarified butter in a large frying pan. When the butter is golden brown put in the chops arranged in a single layer.
  5. Fry 7 or 8 minutes on each side or until lightly browned.
  6. To serve, arrange on a serving plate with french fries, and garnish with lemon segments and chopped parsley.
Do not add the salt during cooking so that the veal cutlets stay tender.
If you would like to try traditional Cotoletta alla Milanese, you can cover the bone, also called the handle, with aluminium foil, allowing your guests to eat it with their hands without getting too messy.

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