Main Course

Cotoletta alla Milanese

Name: Cotoletta alla Milanese
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: italian
Ingredients: 2 pcs veal cutlet bone-in, about 150g each; 0.5 cup all-purpose flour; 2 pcs egg large; 1 cup bread crumb fine; 4 tbsp unsalted butter; 0.5 pcs lemon cut into wedges; 1 pinch salt; 1 pinch black pepper freshly ground

This classic Milanese dish features a tender veal cutlet, pounded thin, breaded, and pan-fried to a golden crisp. It's a simple yet elegant meal, traditionally served with a squeeze of fresh lemon.

An original recipe by Forkin

Total time: 25 min
Serves: 2
Difficulty: Medium

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2 pcsveal cutlet, bone-in, about 150g each
0.5 cupall-purpose flour
2 pcsegg, large
1 cupbread crumb, fine
4 tbspunsalted butter
1 pinchsalt
1 pinchblack pepper, freshly ground

for serving

0.5 pcslemon, cut into wedges

Equipment

meat tenderizer · large skillet · paper towels · plastic wrap · wire rack · shallow dishes

The method

Step by step

1
Place each veal cutlet between two sheets of plastic wrap.
2
Pound the cutlets with a meat tenderizer or rolling pin until they are about 0.5 cm thick.
About 5 min
Cook’s note: Be gentle to avoid tearing the meat.
3
Season both sides of the pounded veal cutlets with salt and black pepper.
4
Prepare three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with bread crumbs.
About 2 min
Cook’s note: Ensure the dishes are wide enough to accommodate the cutlets.
5
Dredge each veal cutlet first in the all-purpose flour, shaking off any excess.
6
Dip the floured cutlet into the beaten eggs, ensuring it is fully coated.
7
Finally, coat the cutlet generously with bread crumbs, pressing gently to make sure they adhere.
Cook’s note: A good coating of breadcrumbs is key to a crispy cotoletta.
8
Heat the unsalted butter in a large skillet over medium heat until it is melted and slightly foamy.
About 2 min
Cook’s note: Do not let the butter brown too much.
9
Carefully place one or two breaded cutlets in the skillet, ensuring not to overcrowd the pan.
Cook’s note: Cook in batches if necessary.
10
Fry for 3-4 minutes per side, or until golden brown and cooked through.
About 8 min
Cook’s note: Adjust heat as needed to prevent burning.
11
Remove the cooked cotoletta from the pan and place them on a wire rack lined with paper towels to drain excess fat.
Cook’s note: This helps keep them crispy.
12
Serve immediately with a lemon wedge.

Keep it good

Storage

Store any leftover cotoletta in an airtight container in the refrigerator.

Reheating

Reheat in an oven or air fryer at 180°C (350°F) until warmed through and crispy.