Description
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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Fry
- Cuisine: Italian
Nutrition
- Serving Size: 1 cutlet
- Calories: 480
- Sugar: 1g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 180mg
