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Cotoletta alla Milanese is one of the world's great fried dishes — a bone-in veal cutlet pounded thin, coated in fine breadcrumbs, and fried in generous amounts of butter until a deep golden, gloriously crunchy crust forms. The key differences from a Wiener Schnitzel are the bone, which adds flavor and makes for dramatic presentation, and the use of butter rather than neutral oil. The butter must be hot and frothing when the cutlet goes in, and the result should be uniformly crisp. A squeeze of lemon over the top at the table is the only required accompaniment.
Prep
15 min
Cook
15 min
Total
30 min
Servings
4 srv
Difficulty
Easy
Calories
520 kcal
For 4 serving(s)
Per serving
Pound the veal cutlets to about 6-7 mm thickness between sheets of plastic wrap, keeping the bone attached.
Season with salt and pepper. Set up a breading station: flour in one plate, beaten eggs in a shallow bowl, fine breadcrumbs in another plate.
Dust each cutlet in flour, dip in beaten egg ensuring full coverage, then press firmly into the breadcrumbs on both sides. The breadcrumbs should sit loosely, which creates a soufflé effect when frying.
Heat the butter in a large heavy frying pan until foaming and golden — test with a small breadcrumb.
Fry the cutlets one at a time for 3-4 minutes per side, basting with the butter continuously, until deeply golden and crisp all over.
Rest on paper towels for 1 minute to drain excess butter.
Serve immediately with lemon wedges. The crust should shatter audibly when you cut into it.
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