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.
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.
4 servings