A thick, bone-in veal chop, breaded and fried in clarified butter to a golden-brown, crisp crust. The Milanese classic, related to Wiener Schnitzel and Argentine milanesa (where it originated has been debated for centuries).
Cotoletta alla milanese
Region: Lombardy
Cotoletta alla milanese
Region: Lombardy
Method
01
Prepare the meat
Carefully pound the meat, bone still attached, a little flatter to an even thickness of approx. 1.5 cm, without damaging the bone.
02
Bread
Dip each chop through the flour, then through the beaten egg, and finally firmly through the breadcrumbs, pressing well so the crust stays on.
03
Rest
Leave the breaded chops to rest in the fridge for 10 minutes; that helps the crust stick better during frying.
04
Fry
Heat the clarified butter in a wide frying pan until good and hot but not smoking. Fry the chops for 3–4 minutes per side until deep golden brown and crisp; the meat should still be light pink inside.
05
Drain
Drain briefly on kitchen paper and sprinkle with salt straight away.
06
Serve
Serve immediately, with a wedge of lemon alongside.
Tips & notes
Use clarified butter (or ghee) if you have it; ordinary butter burns more quickly at the high temperature needed for a crisp crust. Don't cook it too long: the bone conducts heat quickly, so the meat cooks through faster than you would expect. Best straight away; keep leftovers in the fridge for a maximum of 2 days and reheat them in the oven or air fryer so the crust stays crisp.
Variations
- Serve 'alla milanese' classically with just lemon, or 'alla valdostana' with a slice of fontina and prosciutto gratinated on top.
- Without the bone and pounded thinner this is practically the Argentine milanesa, two cuisines with the same origin.
Contains:
Gluten
Eggs
Milk
| Calories | 564 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 37 g |
| Fat | 42 g |
| Fibre | 2 g |
Estimated values, calculated from standard nutritional values per ingredient.
