This classic Italian dish features a tender veal cutlet coated in a crisp, golden crust and cooked gently in butter until perfectly crunchy on the outside and juicy inside. Simple ingredients and careful technique turn this Milanese specialty into an elegant yet comforting meal.
Why You’ll Love This Recipe
Cotoletta alla Milanese is loved for its simplicity and bold flavor. The contrast between the crispy breadcrumb coating and the tender veal makes every bite satisfying. It requires only a handful of pantry staples, comes together quickly, and feels both rustic and refined, making it suitable for family dinners or special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Veal cutlets, 2 pieces, about 180 g each, pounded to 5 mm thickness
All-purpose flour, 60 g
Large eggs, 2
Fine breadcrumbs, 120 g
Unsalted butter, 60 g
Salt, 1 teaspoon, or to taste
Lemon wedges, for serving
Directions
Place the veal cutlets between sheets of parchment paper and gently pound them until evenly thin.
Set up a breading station with three shallow dishes: one with flour, one with eggs beaten lightly with salt, and one with breadcrumbs.
Dredge each veal cutlet in flour, shaking off excess, then dip into the egg mixture, and finally coat thoroughly with breadcrumbs.
Heat the butter in a wide skillet over medium heat until foaming but not browned.
Cook the breaded cutlets for 3–4 minutes per side, turning once, until golden and crisp.
Transfer the cutlets to paper towels and let them rest for 1–2 minutes.
Serve immediately with lemon wedges and a simple green side if desired.
Servings and timing
This recipe serves 2 people.
Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Variations
Substitute veal with chicken breast or turkey cutlets, prepared the same way.
Use clarified butter for a slightly higher cooking temperature and cleaner flavor.
Add finely grated Parmesan to the breadcrumbs for extra richness.
Serve with a light arugula salad dressed with lemon and olive oil.
Storage/Reheating
Cotoletta alla Milanese is best enjoyed fresh. If needed, store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 180°C for 8–10 minutes to restore crispness. Avoid microwaving, as it softens the coating.
FAQs
What cut of veal is best for this recipe?
Veal loin or veal leg cutlets are ideal because they are tender and cook quickly.
Can I prepare the cutlets ahead of time?
Yes, you can bread the cutlets up to 4 hours in advance and keep them refrigerated until ready to cook.
Why is butter traditionally used instead of oil?
Butter gives Cotoletta alla Milanese its signature rich flavor and golden color.
How thin should the veal be?
The cutlets should be about 5 mm thick for even cooking and a crisp crust.
Can I make this recipe without eggs?
Eggs are traditional, but you can substitute with milk or a light flour-and-water batter if needed.
What breadcrumbs work best?
Fine, dry breadcrumbs create the most even and crispy coating.
How do I prevent the coating from falling off?
Press the breadcrumbs firmly onto the veal and avoid turning the cutlet too often while frying.
Is this dish spicy?
No, it is mild and focuses on the natural flavor of the veal and butter.
What sides pair well with this dish?
Simple greens, roasted potatoes, or a light salad complement it well.
Can I freeze cooked cutlets?
Freezing is not recommended, as the coating may lose its crisp texture.
Conclusion
Cotoletta alla Milanese is a timeless recipe that proves how a few quality ingredients can create something truly special. With its crisp exterior, tender interior, and bright finish of lemon, this dish delivers classic Italian comfort in every bite.
Cotoletta alla Milanese is a traditional Italian dish featuring thin veal cutlets coated in crisp breadcrumbs and pan-fried in butter until golden and tender. A rustic yet elegant meal with bold, comforting flavors.
Ingredients
2 veal cutlets (about 180 g each), pounded to 5 mm thickness
60 g all-purpose flour
2 large eggs
120 g fine breadcrumbs
60 g unsalted butter
1 teaspoon salt, or to taste
Lemon wedges, for serving
Instructions
Place veal cutlets between parchment paper and gently pound to 5 mm thickness.
Set up a breading station with flour in one dish, beaten eggs with salt in another, and breadcrumbs in a third.
Dredge each cutlet in flour, then egg, then breadcrumbs, pressing to adhere.
Heat butter in a skillet over medium heat until foaming but not browned.
Fry cutlets 3–4 minutes per side until golden and crisp. Turn only once.
Transfer to paper towels and let rest 1–2 minutes.
Serve hot with lemon wedges and a side salad if desired.
Notes
Use clarified butter for a cleaner flavor and higher smoke point.
Add grated Parmesan to breadcrumbs for extra richness.
Breading can be done up to 4 hours in advance and refrigerated.
