Veal Milanese (Cotoletta alla Milanese) is a traditional dish from Milan, Italy, featuring bone-in veal chops or cutlets that are lightly breaded and pan-fried until golden. The secret to its signature crunch lies in a delicate breadcrumb coating, often made with Italian or homemade breadcrumbs. Traditionally served with lemon wedges and a peppery arugula salad, this dish delivers rich flavor and simplicity in perfect harmony.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 20 minsTotal Time 40 mins 4 veal cutlets (scaloppine), about 1/4 inch thick
Salt and pepper, to taste
½ cup all-purpose flour
2 large eggs, beaten
1 ½ cups plain or Italian-style breadcrumbs
¼ cup grated Parmesan cheese (optional for extra depth)
⅓ cup unsalted butter
¼ cup light olive oil or neutral vegetable oil
Lemon wedges, for serving
Fresh arugula or mixed greens, tossed with olive oil and balsamic (optional side salad)
Prepare the Cutlets
1
Place veal cutlets between two sheets of plastic wrap or parchment.
Pound gently with a meat mallet until evenly thin (~1/4 inch).
Season both sides with salt and pepper.
Dredge
2
Set up three shallow dishes:
Dredge each cutlet in flour, shaking off excess.
Dip into beaten eggs, then coat thoroughly in breadcrumbs, pressing lightly to adhere.
Fry
3
Heat butter and oil in a large skillet over medium heat.
Once hot and foamy (not smoking), add veal cutlets in batches.
Fry for 2–3 minutes per side , until golden brown and crisp.
Transfer to a paper towel-lined plate to drain excess oil.
Serve It Right
4
Arrange cutlets on a plate with lemon wedges on the side.
For a more elegant touch, top with a light arugula salad dressed in olive oil, lemon juice, and salt.
Serve with crispy potatoes , polenta , or risotto alla Milanese for a complete Milanese meal.
Tips & Variations
5
Don’t overcrowd the pan —work in batches to keep the oil hot and the crust crispy.
No veal? Chicken or pork cutlets work beautifully too.
Gluten-free option: Use gluten-free breadcrumbs and flour.
Ingredients 4 veal cutlets (scaloppine), about 1/4 inch thick
Salt and pepper, to taste
½ cup all-purpose flour
2 large eggs, beaten
1 ½ cups plain or Italian-style breadcrumbs
¼ cup grated Parmesan cheese (optional for extra depth)
⅓ cup unsalted butter
¼ cup light olive oil or neutral vegetable oil
Lemon wedges, for serving
Fresh arugula or mixed greens, tossed with olive oil and balsamic (optional side salad)
Directions Prepare the Cutlets
1
Place veal cutlets between two sheets of plastic wrap or parchment.
Pound gently with a meat mallet until evenly thin (~1/4 inch).
Season both sides with salt and pepper.
Dredge
2
Set up three shallow dishes:
Dredge each cutlet in flour, shaking off excess.
Dip into beaten eggs, then coat thoroughly in breadcrumbs, pressing lightly to adhere.
Fry
3
Heat butter and oil in a large skillet over medium heat.
Once hot and foamy (not smoking), add veal cutlets in batches.
Fry for 2–3 minutes per side , until golden brown and crisp.
Transfer to a paper towel-lined plate to drain excess oil.
Serve It Right
4
Arrange cutlets on a plate with lemon wedges on the side.
For a more elegant touch, top with a light arugula salad dressed in olive oil, lemon juice, and salt.
Serve with crispy potatoes , polenta , or risotto alla Milanese for a complete Milanese meal.
Tips & Variations
5
Don’t overcrowd the pan —work in batches to keep the oil hot and the crust crispy.
No veal? Chicken or pork cutlets work beautifully too.
Gluten-free option: Use gluten-free breadcrumbs and flour.
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