The Cotoletta alla Milanese Recipe is a classic Italian dish featuring a crispy, breaded veal cutlet, fried to golden perfection. Originating in Milan, this recipe embodies the simplicity and rich flavors of Milanese cuisine. Ready in just 30 minutes, this dish is perfect for a quick yet impressive meal. The combination of tender veal, crunchy breadcrumb coating, and a hint of lemon makes Cotoletta alla Milanese an all-time favorite. Serve with a side of arugula salad or roasted vegetables, and experience a true taste of Italy right in your own kitchen.
Why is it Called “Cotoletta alla Milanese”?
Cotoletta alla Milanese translates to “Milanese-style cutlet” in Italian, reflecting its origins in the city of Milan, located in Northern Italy. The word “cotoletta” means cutlet, typically made using veal, which is breaded and fried until it reaches a crispy, golden-brown finish. The preparation method for Cotoletta alla Milanese dates back centuries and is said to have been inspired by Austrian Wiener Schnitzel, which has similar characteristics. However, Cotoletta alla Milanese uses bone-in veal and is cooked in butter, which gives it its distinct rich flavor. The traditional preparation is straightforward yet yields a delicious dish that represents the heart of Milanese culinary tradition.
How Should Cotoletta alla Milanese Taste?
Cotoletta alla Milanese should have a crispy, golden-brown exterior with a tender, juicy interior. The breadcrumb coating should be perfectly seasoned, adding both crunch and a burst of flavor with each bite. The veal cutlet should be juicy and flavorful, retaining its tenderness through careful cooking. The use of butter for frying adds a rich, slightly nutty flavor that enhances the dish, while a squeeze of fresh lemon juice brings a refreshing acidity that balances out the richness. The taste is a delightful combination of crunchy and tender textures with a savory, buttery finish, making it a dish that is both comforting and sophisticated.
How to Make it Super Yummy or Perfect?
To make the best Cotoletta alla Milanese, follow these tips:
- Use Bone-In Veal Cutlets: Using bone-in veal chops ensures the meat stays juicy and tender while cooking. The bone adds flavor and helps retain moisture.
- Pound Evenly: Lightly pound the veal to an even thickness. This allows the cutlet to cook evenly, resulting in a tender bite without overcooking.
- Season Well: Season the veal with salt and pepper before breading to ensure the meat itself is flavorful. The seasoning in each layer makes a big difference.
- Use Fresh Breadcrumbs: Use fresh breadcrumbs for the coating rather than pre-packaged ones. This provides a superior texture and a more authentic taste.
- Fry in Butter: Fry the cutlet in clarified butter for the best flavor and golden color. Butter gives the Cotoletta alla Milanese its signature richness and enhances the crispy crust.
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Classic Cotoletta alla Milanese Recipe
Equipment
- Meat mallet
- Shallow bowls for dredging
- Large skillet
- Tongs
Ingredients
For the Veal Cutlets:
- 4 bone-in veal chops
- Salt and black pepper to taste
- 1 cup all-purpose flour
- 2 eggs beaten
- 2 cups fresh breadcrumbs
- 1/2 cup clarified butter for frying
- Lemon wedges for serving
Instructions
Prepare the Veal Cutlets:
- Season the veal chops with salt and black pepper on both sides.
- Using a meat mallet, gently pound each chop to ensure even thickness.
Bread the Cutlets:
- Place flour, beaten eggs, and breadcrumbs in separate shallow bowls.
- Dredge each veal chop in flour, shaking off any excess.
- Dip into the beaten eggs, ensuring it is fully coated.
- Finally, press the veal chop into the breadcrumbs, coating evenly. Set aside.
Fry the Cutlets:
- Heat the clarified butter in a large skillet over medium heat.
- Add the breaded veal chops to the skillet and cook for 5-7 minutes on each side or until golden brown and cooked through.
- Remove and drain on paper towels.
Serve:
- Serve the Cotoletta alla Milanese hot with lemon wedges on the side.
- Enjoy with a fresh arugula salad or roasted vegetables.
Notes
- Variation: You can substitute veal with chicken or pork chops for a different version of this classic.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in an oven to maintain crispiness.
- Serving Tip: Serve with a light side dish, such as arugula salad tossed with lemon vinaigrette, to complement the richness of the veal.
Conclusion
This Cotoletta alla Milanese Recipe is a perfect way to enjoy a classic Italian dish that is both comforting and full of flavor. With a crispy, golden breadcrumb crust and tender, juicy veal, this dish is simple yet impressive. Ready in just 30 minutes, Cotoletta alla Milanese is ideal for a quick family dinner or a special occasion. Serve it with a side of fresh salad and a wedge of lemon for a complete and delicious experience. Try this recipe today and let the taste of Milan transport you to Italy!
