Classic Cotoletta alla Milanese Recipe
Cotoletta alla Milanese is a crispy breaded veal cutlet fried to perfection. Ready in 30 minutes, this classic Italian dish is ideal for a quick, delicious meal that showcases the rich flavors of Milanese cuisine.
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.
