Cotoletta alla Milanese

Hello there!. I’m so thrilled to share with you one of my favorite recipes of all time- Cotoletta alla Milanese. You will be in for a treat for such great food, if you haven’t tried it before. For those who have, get ready to make the best version you’ve ever tasted right in your kitchen. I fell in love with the dish on a trip to Italy.

Oh my goodness, biting in resulted in this crunch followed by the most tender, juicy veal-it was love at first bite! I was so intimidated to try it at home, but you know what? Incredibly easy! The type of recipe that does not force you to waste hours being cooped up preparing; very quick, and straightaway restaurant-quality results.

This has been my fallback recipe every time an especially fancy dinner is to be served or whenever I want to impress a few guests without stressing myself too much.

What is Cotoletta alla Milanese?

The dish? Cotoletta alla Milanese is a classic, especially tied to Milan. At its essence, it is about taking a veal cutlet, beaten thin, breaded, and put in a pan to fry until golden and perfect.

And so much more than just a fried cutlet. It is about the quality of the ingredients and the technique of preparation. Bone-in veal chop for extra flavor; the breading consists of a simple mixture and gets unbelievably crispy. The flavor of the cutlet is very rich yet delicate, with ample savory notes of the veal cutting through the crunchy crust. There’s so much uplift from the added squeeze of lemon in the end! Comfort on a plate and elegance paired together.

What You’ll Need: Ingredients

Let’s get our ingredients together. It’s a short list, which is another reason to love this recipe!

For the Veal:

• 2 bone-in veal loin chops, about 1-inch thick
• Salt and freshly ground black pepper, to taste

For the Breading:

• 1 cup all-purpose flour
• 2 large eggs
• 1 ½ cups plain breadcrumbs (use good quality ones!)
• ½ cup freshly grated Parmesan cheese (optional, but so worth it!)

For Frying:

• 1 cup clarified butter or a mix of vegetable oil and butter
• Lemon wedges, for serving

Let’s Get Cooking: Step-by-Step Instructions

Ready to make some magic? Here’s how we do it.

1. Prep the Veal: Place a veal chop between sheets of parchment paper and gently pound it with a meat mallet or heavy rolling pin to about ¼-inch thick. Don’t pound too hard as it will tear! Salt and pepper both sides.
2. Set Up Your Breading Station: You need three shallow dishes. Put flour in one. In the second, whisk the eggs to a nice smooth consistency. In the third, put breadcrumbs and mix in some grated Parmesan if using.
3. Dredge the Cutlets: With the hand, take the pounded veal cutlet and dredge it through flour until coated evenly. Gently shake off any extra flour.
4. Egg Wash: Next, dip the floured cutlet into the whisked eggs. Let any excess egg drip off.
5. Bread it Up: Finally, press the cutlet firmly into the breadcrumb mixture. Make sure it’s completely covered on all sides. This is the secret to that perfect crust! Place the breaded cutlet on a clean plate. Repeat with the second cutlet.
6. Time to fry-up: In a large skillet, heat clarified butter or oil and butter mixture over medium-high heat until breadcrumbs sizzle and turn golden.
7. Cook to Perfection: Carefully place the breaded cutlets in the hot pan. Don’t overcrowd it! Cook for about 3-4 minutes on each side, until they are beautifully golden brown and the veal is cooked through.
8. Rest and Serve: Remove the Cotoletta alla Milanese from the skillet and place them on a wire rack to drain any excess oil. This keeps the bottom from getting soggy. Serve immediately with fresh lemon wedges on the side for squeezing.

Storage Tips

Lucky you. If you have any leftovers, you can keep any extra Cotoletta alla Milanese in an airtight container in the fridge for 2 days. For re-heating, I highly recommend an oven or air fryer as it makes it crispy again. There is a microwave, but it will only become soggy, and no one wants that!

How to Serve Your Cotoletta

While great to be enjoyed all on its own, this dish pairs wonderfully with others! Here are four of my go-to ways to serve it:

• Traditional & Basic: Simple classic arugula salad doused with lemon vinaigrette
• Comfy Food Utopia: With decadent mashed potatoes or risotto Milanese.
• With a Twist: Finally topped it with fresh salad of tomato and basil.

Pro Tips for the Best Cotoletta

• Do Not Skip Pounding: The meat must be pounded thin as it cooks rapidly, thus producing the most tender result.
• Top Notch Ingredients: Use veal, the best breadcrumbs, and butter, and you are gonna end up with something that makes a great difference.
• Clarified Butter: You can depend on clarified butter-it has a much higher smoke point to prevent burning and helps to give this beautiful golden color without much work.

Frequently Asked Questions (FAQs)

Can I make this spicy?

Absolutely! If you want a jolt of spice, then add a dash of red pepper flakes into your breadcrumb mixture.

What if I can’t find veal?

No issue! Work beautifully with flat-raised chicken or pork cutlets too. Just adjust the cooking times accordingly.

Is there a gluten-free option?

For sure! Just substitute your favorite gluten-free flour and gluten-free breadcrumbs, and you’re on your way! Same exact results, delicious.

Go On, Give It a Try!

I hope you make this recipe for Cotoletta alla Milanese. It’s one of those meals that looks and tastes remarkably fancy but sets up in the back for really easy cooking. A taste of Italy that I think you and your loved ones will appreciate. Happy cooking! Tell me how it turns out!