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.
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Place veal cutlets between two sheets of plastic wrap or parchment.
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Pound gently with a meat mallet until evenly thin (~1/4 inch).
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Season both sides with salt and pepper.
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Set up three shallow dishes:
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Flour in the first,
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Beaten eggs in the second,
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Breadcrumbs mixed with Parmesan in the third.
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Dredge each cutlet in flour, shaking off excess.
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Dip into beaten eggs, then coat thoroughly in breadcrumbs, pressing lightly to adhere.
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Heat butter and oil in a large skillet over medium heat.
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Once hot and foamy (not smoking), add veal cutlets in batches.
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Fry for 2–3 minutes per side, until golden brown and crisp.
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Transfer to a paper towel-lined plate to drain excess oil.
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Arrange cutlets on a plate with lemon wedges on the side.
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For a more elegant touch, top with a light arugula salad dressed in olive oil, lemon juice, and salt.
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Serve with crispy potatoes, polenta, or risotto alla Milanese for a complete Milanese meal.
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Don’t overcrowd the pan—work in batches to keep the oil hot and the crust crispy.
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No veal? Chicken or pork cutlets work beautifully too.
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Gluten-free option: Use gluten-free breadcrumbs and flour.
Ingredients
Directions
-
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.
-
Set up three shallow dishes:
-
Flour in the first,
-
Beaten eggs in the second,
-
Breadcrumbs mixed with Parmesan in the third.
-
-
Dredge each cutlet in flour, shaking off excess.
-
Dip into beaten eggs, then coat thoroughly in breadcrumbs, pressing lightly to adhere.
-
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.
-
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.
-
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.