Cotoletta alla Milanese, a classic dish from Milan, Italy, is a breaded veal cutlet fried to golden perfection, celebrated for its crispy exterior and tender, juicy interior. Traditionally made with a bone-in veal chop, this dish dates back centuries in Lombardy and is often compared to Austria’s Wiener Schnitzel, though the Milanese version is distinct for its thicker cut and simpler preparation. Served with a wedge of lemon and sometimes a side of arugula, it’s a timeless comfort food that showcases the elegance of Italian cuisine. Follow this detailed step-by-step recipe to create an authentic Cotoletta alla Milanese at home, bringing the flavors of Milan to your table on this cozy Saturday evening, May 31, 2025, at 05:09 PM IST.
Ingredients (Serves 4)
For the Cotoletta:
- 4 bone-in veal chops (about ½ inch thick, 6-8 oz/170-225g each)
- 2 large eggs
- 1 ½ cups (150g) fine breadcrumbs (preferably homemade from day-old bread)
- ½ cup (50g) all-purpose flour
- 4 tablespoons unsalted butter
- 4 tablespoons extra virgin olive oil
- Salt and black pepper to taste
For Serving:
- Lemon wedges (1 lemon, cut into 4 wedges)
- Optional: Arugula salad with shaved Parmigiano Reggiano (for a traditional pairing)
Equipment Needed
- Meat mallet or rolling pin (for pounding veal)
- Three shallow bowls (for breading station)
- Large skillet (for frying)
- Tongs
- Paper towels
- Wire rack (for draining)
- Serving platter
Step-by-Step Instructions
Step 1: Prepare the Veal Chops
Start with 4 bone-in veal chops, ideally about ½ inch thick. If they’re thicker, place each chop between two sheets of parchment paper or plastic wrap and gently pound with a meat mallet or rolling pin until they reach the desired thickness. Be careful not to tear the meat—pounding ensures even cooking and tenderness. Trim any excess fat from the edges, but leave the bone intact, as it’s traditional and adds flavor. Pat the chops dry with paper towels to help the breading adhere, and season both sides lightly with salt and black pepper.
Step 2: Set Up the Breading Station
Prepare three shallow bowls for breading: one with ½ cup all-purpose flour, one with 2 large eggs (beaten with a pinch of salt), and one with 1 ½ cups fine breadcrumbs. If making your own breadcrumbs, pulse day-old bread in a food processor until fine but not powdery—fresh breadcrumbs create a lighter, crispier coating. The traditional Milanese method skips additional seasonings in the breadcrumbs, relying on the veal’s natural flavor, but you can add a pinch of black pepper if desired.
Step 3: Bread the Veal Chops
Working with one chop at a time, dredge it in the flour, shaking off any excess to create a thin, even layer. Next, dip the chop into the beaten eggs, ensuring it’s fully coated and letting excess drip off. Finally, press the chop into the breadcrumbs, coating both sides evenly and gently pressing to help the crumbs adhere. The bone can be left uncoated for presentation, or lightly breaded if preferred. Place the breaded chops on a plate and let them rest for 10 minutes—this helps the breading set and prevents it from falling off during frying.
Step 4: Fry the Cotoletta
In a large skillet, heat 4 tablespoons unsalted butter and 4 tablespoons extra virgin olive oil over medium heat until the butter is melted and foamy, but not browned. The combination of butter and oil ensures a rich, golden crust without burning. Working in batches to avoid overcrowding, add 1-2 chops to the skillet. Fry for 3-4 minutes on the first side, until the breading is golden brown and crispy. Carefully flip with tongs and fry the other side for another 3-4 minutes, until equally golden and the veal is cooked through. The internal temperature should reach 145°F (63°C) for medium, though traditionally, the veal is cooked to a pale pink center. Adjust the heat as needed to prevent burning, and add more butter and oil between batches if necessary.
Step 5: Drain and Rest
Remove the fried cutlets from the skillet and place them on a wire rack set over a baking sheet to drain excess oil—this keeps the breading crispy, unlike paper towels, which can trap steam and make it soggy. Alternatively, use paper towels if a wire rack isn’t available, but don’t stack the cutlets. Let them rest for 2-3 minutes to allow the juices to settle, ensuring a tender bite. Sprinkle with a pinch of salt while still hot to enhance the flavors.
Step 6: Serve Immediately
Arrange the Cotoletta alla Milanese on a warmed serving platter or individual plates, placing each chop with the bone facing outward for a traditional presentation. Serve with a lemon wedge on the side—squeezing the lemon over the cutlet just before eating adds a bright, tangy contrast to the rich, crispy breading. For a classic Milanese pairing, serve with a small arugula salad topped with shaved Parmigiano Reggiano, dressed lightly with olive oil and lemon juice. Enjoy hot, savoring the crunchy exterior and juicy veal interior on this cozy Saturday evening, May 31, 2025, at 05:09 PM IST.
Tips for Success
- Veal Quality: Use high-quality veal chops for the best flavor. If veal is unavailable, you can substitute with pork chops, though the taste will differ slightly.
- Breading Technique: Press the breadcrumbs firmly onto the veal to ensure an even coating, but don’t overcoat—too much breading can overwhelm the delicate meat.
- Frying Temperature: The oil and butter should be hot but not smoking (around 350°F/175°C). If the breading browns too quickly, lower the heat to avoid burning while the veal cooks through.
- Bone-In vs. Boneless: Traditional Cotoletta alla Milanese is bone-in, but you can use boneless cutlets (called orecchio di elefante in Milan) for a larger, thinner version—just pound them to ¼ inch thick.
- Storage: Cotoletta is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in a 350°F (175°C) oven for 8-10 minutes to restore crispiness—avoid microwaving, as it makes the breading soggy.
Why You’ll Love This Recipe
Cotoletta alla Milanese is a timeless Italian classic that combines simplicity with indulgence. The crispy, golden breadcrumb coating gives way to tender, juicy veal, while the hint of lemon adds a refreshing zing that balances the richness. This recipe stays true to Milanese tradition, focusing on quality ingredients and proper technique to deliver an authentic experience. It’s perfect for a special dinner on May 31, 2025, at 05:09 PM IST, offering a taste of Lombardy that’s both comforting and elegant, ideal for impressing guests or treating yourself to a culinary delight.
Serving Suggestions
Serve Cotoletta alla Milanese with a side of arugula salad with shaved Parmigiano Reggiano, dressed with olive oil and lemon, to complement the cutlet’s richness. Alternatively, pair it with roasted potatoes or a light tomato salad for a heartier meal. A glass of crisp white wine, like a Pinot Grigio from Lombardy, or a light red like a Valtellina Superiore, enhances the dish’s flavors beautifully. For a complete Milanese feast, start with a creamy risotto alla Milanese (saffron risotto) as a primo, and finish with a dessert like panettone or a simple panna cotta. This dish is perfect for a cozy Saturday evening, bringing the warmth of a Milanese trattoria to your home.
Final Thoughts
Cotoletta alla Milanese has deep roots in Milan, with origins debated as far back as the 12th century, when a similar dish was documented at a banquet for the canons of Sant’Ambrogio. The recipe was codified in the 19th century, cementing its status as a symbol of Lombard cuisine. Unlike the thinner Wiener Schnitzel, the Milanese version uses a thicker, bone-in cutlet, emphasizing the quality of the veal and the simplicity of preparation—no herbs or spices in the breading, just pure, clean flavors. It’s a dish often served in Milanese homes and restaurants, especially during festive occasions, reflecting the region’s love for hearty, straightforward dishes that highlight premium ingredients.
