Cotoletta alla Milanese or veal Milanese is a classic Italian dish featuring breaded veal chops fried in butter until perfectly crispy and golden.
Veal Milanese is a delicious and easy-to-make dish perfect for a weeknight dinner or a special occasion.
The key to its success lies in its simplicity - a tender bone-in veal chop, breaded in fresh breadcrumbs and fried until golden perfection - so simple yet SO satisfying!
To prepare a proper Milanese cutlet there are several rules to respect: the thickness of the meat, the bone which must be cleaned but never removed, and the double breading.
If you follow all the tips, I promise you that with just a handful ingredients and basic cooking skills, you can create the best veal chop Milanese at home.
Serve it with a simple tomato salad, quick roasted potatoes, or risotto, and in just about 20 minutes, you'll have a beautiful restaurant-worthy dish!
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What is veal milanese?
Cotoletta Milanese has a rich history and is considered a classic Italian dish.
It's originally from Milan, Italy, and its history dates back to the 19th century.
There are a few different stories and legends associated with the creation of Cotoletta Milanese:
- Austria influence: One popular theory suggests that Cotoletta Milanese was influenced by the Austrian dish "Wiener Schnitzel." The dish was believed to have been introduced to Milan during the Austrian Empire and adapted from local chefs.
- Name influence: The name "Cotoletta" likely comes from the Italian word "costoletta," which means "cutlet." Milanese is used to indicate that the dish comes from Milan.
Regardless of its exact origin, cotoletta alla Milanese has become one of the most iconic and classic Italian dishes.
It's traditionally made with veal, but chicken or pork are sometimes used as alternatives.
Cotoletta alla Milanese Ingredients
Like many Italian recipes, you only need few simple ingredients to make classic cotoletta Milanese.
Here are my ingredient recommendations:
- Butter: traditional cotoletta is cooked in butter instead of oil. If you can easily find it, I recommend using clarified butter or ghee which have a higher smoking point.
- Breadcrumbs: you can make homemade breadcrumbs by blending stale sourdough or semolina bread, or buy freshly made breadcrumbs from your local bakery.
- Veal: the traditional recipe calls for veal chops, alternatively you can use pork or chicken breast.
- Eggs: Essential for binding the meat to the breadcrumbs, make sure you whisk them well before proceeding with the breading.
How to make veal Milanese
This traditional veal Milanese recipe is incredibly easy to make and takes just 20 minutes from start to finish.
Scroll until the end of the post for the full printable recipe.
STEP 1. In a shallow plate whisk the eggs well. Dip each veal chop in the whisked eggs, making sure it's well coated on both sides.
STEP 2. Dip each veal cutlet into the breadcrumbs, making sure the meat is well coated on both sides.
STEP 3. Gently press the back of a knife blade onto the surface of the cutlets in a crisscross pattern, creating diamond shapes.
STEP 4. Heat the butter in a large skillet and cook the veal cutlets until golden and brown on both sides.
Transfer your cotoletta alla milanese onto kitchen paper, to absorb grease in excess. Season with sea salt and freshly cracked pepper, and serve with lemon wedges on the side.
Storage tips
Store leftover veal cutlet Milanese in an airtight container, they will keep well in the fridge for up to the next day.
Cooking tips
Cotoletta Milanese is not difficult a dish, but there are a few small details that can affect the result.
Here are a few tips to help you make the best veal cutlet Milanese:
- The real costoletta alla Milanese always has the bone, remember not to remove it.
- With the help of a very sharp knife, scrape the bone, removing all the attached parts of meat.
- Pound the veal chops between two sheets of baking paper or even in a freezer bag, this will prevent the meat from sticking to the cutting board.
- Before breading, allow the meat to sit at room temperature for 20 minutes.
- The meat should never be salted before cooking, because salt releases liquids. Always salt right before serving, preferably with sea salt flakes.
- Pat the meat dry with kitchen paper, so that the breading sticks better to the meat.
- Whisk the eggs very well before proceeding with the breading.
- Although you can bread the veal just once, for extra crispy cutlets, I recommend making a double breading, this means to dip the cutlets again in the egg mixture, then in the breadcrumbs.
- Take a knife and, with the back of the blade, strike the surface of the cutlet, forming diamonds: this will help the breading remain attached during cooking.
- Clarified butter is used because it has a higher smoking point. If you want to use regular butter, add a drizzle of peanut oil or olive oil, it should prevent it from browning too much.
- While cooking the cutlet, spoon a small amount of butter over the top to ensure even cooking.
What to serve with veal milanese
Veal chop Milanese pairs well with a variety of sides to create a balanced meal.
Here are some of our family-favorite side dishes:
- Roasted Vegetables: Roasted vegetables such as carrots, zucchini, or asparagus can add color, texture, and flavor to your plate.
- Mashed Potatoes: Creamy Italian mashed potatoes are a classic side dish that goes well with cotoletta. For a colorful twist, you can make purple mashed potatoes.
- Grilled Vegetables: Grilled veggies like bell peppers, eggplant, and mushrooms make a delicious and healthy side dish. Drizzle them with balsamic vinegar for extra flavor.
- Salad: A simple arugula salad topped with fresh tomatoes, offers a light option and adds freshness to the meal.
- Risotto: Traditional risotto alla Milanese or mushroom risotto pairs beautifully with veal alla Milanese. The richness of the risotto complements the crispiness of the veal.
Feel free to mix and match these sides based on your preferences and what you have on hand!
More Italian Dinner Recipes To Try
- Veal saltimbocca
- Pollo alla Cacciatora (Chicken Cacciatore)
- Ricotta Meatballs - Italian Recipe
- Pumpkin Risotto
- Traditional Bolognese Sauce- Beef Ragu'
- Polpette - Italian Meatballs
- Asparagus Risotto
- Authentic Italian Potato Frittata
- Ossobuco alla Milanese
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Recipe
Veal Milanese (Cotoletta alla Milanese)
Ingredients
- 4 veal chops, 1.5 inch /2 cm thick
- 2 large eggs
- 1 cup breadcrumbs
- 7 oz clarified butter, or ghee, or butter + 2 tablespoons peanut oil
- sea salt and freshly-cracked black pepper to taste
- 1 lemon, cut into wedges
Instructions
- Start by cutting out the excess fat from the cutlets, without detaching the meat from the bone. With the help of a very sharp knife, scrape the bone, removing all the attached parts of meat. Using a meat tenderizer, lightly and gently pound your chop until the height of the meat is uniform across the entire surface.
- In a shallow plate whisk the eggs until they're properly mixed. In another shallow plate place the breadcrumbs. Dip each veal chop in the whisked eggs, making sure it's well coated on both sides.
- Dip each veal cutlet into the breadcrumbs, pressing gently with your hands and making sure the meat is coated on both sides. Repeat the process if necessary.
- Take a knife and, with the back of the blade, strike the surface of the cutlets, forming diamonds: this will help the breading remain attached during cooking.
- Heat a large pan with the clarified butter, over medium-low heat. Place the cutlets into the pan and cook until the bottom is golden brown, about 4-5 minutes, then turn them onto the other side, turn the heat to low, and continue to cook for a further 5 minutes, until golden and brown on both sides.
- Remove the veal milanese from the pan and transfer them to a plate covered with kitchen paper, to absorb the grease. Transfer them onto a serving plate, season with sea salt (or Maldon salt) and freshly cracker black pepper to taste, and serve with lemon wedges on the side.
Notes
- The real Milanese cutlet always has the bone, remember not to remove it.
- Pound the veal chops between two sheets of baking paper or even in a freezer bag, this will prevent the meat from sticking to the cutting board.
- Before breading, allow the meat to sit at room temperature for 20 minutes.
- The meat should never be salted before cooking, because salt releases liquids. Always salt right before serving, preferably with sea salt flakes.
- Pat the meat dry with kitchen paper, so that the breading sticks better to the meat.
- Whisk the eggs very well before proceeding with the breading.
- Although you can bread the veal just once, for extra crispy cutlets, I recommend making a double breading, this means to dip the cutlets again in the egg mixture, then in the breadcrumbs.
- Clarified butter is used because it has a higher smoking point. If you want to use regular butter, add a drizzle of peanut oil, it should prevent it from browning too much.
- While cooking the cutlet, spoon a small amount of butter over the top to ensure even cooking.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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