Cotoletta alla Milanese
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
Converted for display; the recipe amounts stay equivalent.
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
Store any leftover cotoletta in an airtight container in the refrigerator.
Reheat in an oven or air fryer at 180°C (350°F) until warmed through and crispy.
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