Cotoletta alla Milanese (Italian Breaded Veal Cutlets)

Ingredients

• 4bone-in veal chops, with the loin attached, washed, dried and cut to the thickness of the bone
• 2eggs, beaten
• 200 g (1⅓ cups)breadcrumbs
• 120 g (4 oz)clarified butter, for frying
• 1 sprig, optionalrosemary
• to tastesalt

Instructions

1. 1

   Prepare breadcrumbs

   If making breadcrumbs from stale bread or grissini, pulse them in a food processor until fine and even. Tip the crumbs onto a plate and set aside.

2. 2

   Whisk the eggs

   Beat the eggs with a fork in a shallow bowl until combined. Add a small pinch of fine salt.

3. 3

   Dip the chops

   Dip each veal chop in the beaten egg, coating both sides. Let excess egg drip back into the bowl.

4. 4

   Coat with crumbs

   Set each chop on the breadcrumbs and press firmly so both sides are evenly covered. For a thicker crust, press on another layer of crumbs if needed.

5. 5

   Heat the butter

   Warm the clarified butter in a large pan over medium-high heat to 170°C (338°F). Add the rosemary sprig if you want its aroma in the butter.

6. 6

   Fry the veal

   When the butter is hot, add the chops one at a time. Fry for about 5 minutes per side, until the coating is golden and crisp, turning each chop only when its first side is ready.

7. 7

   Drain and season

   Transfer the cooked chops to a plate lined with kitchen paper to absorb excess butter. Sprinkle with a little fine salt while still hot.

8. 8

   Serve straight away

   Serve while hot and crisp, with lemon wedges, a fresh green salad and cherry tomatoes, or roasted potatoes.

What is cotoletta alla Milanese?

Cotoletta alla Milanese is a traditional breaded veal chop associated with Milan in northern Italy. It is usually cooked on the bone, with the bone-in chop giving the dish its distinctive appearance.

This version keeps the preparation simple: egg helps the crumbs cling to the meat, and clarified butter gives the coating a rich, crisp finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 860 calories, 52g protein, 36g carbs, 55g fat.

The veal provides most of the protein, while the breadcrumbs contribute carbohydrates and the clarified butter supplies much of the fat. Pair a chop with salad or tomatoes for freshness, or add potatoes if you want a more substantial plate.

Choosing the veal

Bone-in chops: Choose chops with the loin attached, as specified, and keep their thickness consistent so they cook at a similar rate.

Dry surface: Pat the chops dry before breading. A less damp surface helps the egg and crumbs form an even coating.

Building the coating

Egg layer: Coat both sides in beaten egg, then allow the excess to drip off so the breadcrumb layer does not become heavy.

Breadcrumb layer: Press the crumbs onto the chop firmly on both sides. A second pass is an option if you want a thicker crust.

Getting the pan ready

Clarified butter: Heat it to 170°C before adding the veal. The recipe gives this temperature as a guide for frying the coating without scorching it.

Rosemary: Add the sprig to the butter if you want a gentle herbal aroma. It is optional, so the chops can be fried without it.

Knowing when it is done

Golden crust: Fry each chop for about 5 minutes per side, looking for an evenly golden, crisp coating before turning.

Steady cooking: Avoid frequent flipping, which can disturb the breadcrumb crust. The chops should be cooked through while the exterior remains crisp.

Serving the cotoletta

Fresh sides: The suggested accompaniments are lemon wedges, green salad and cherry tomatoes, which offer a fresh contrast to the rich fried coating.

Warm sides: Roasted potatoes make a more substantial traditional-style pairing. Serve the chops straight away, while their crust is at its crispest.

Recipe notes & tips

• Use a shallow bowl for the beaten egg so each chop is easy to coat.
• Let excess egg drip off before pressing the chop into the breadcrumbs.
• Press the crumbs onto both sides rather than simply turning the chop through them.
• Bring the clarified butter to 170°C before frying.
• Fry the chops in batches if needed so they are not crowded in the pan.
• Season with salt as soon as the chops come out of the butter.

Variations

• Use grissini crumbs: Pulse grissini to a fine, even texture for the coating.
• Add rosemary: Fry a sprig in the clarified butter to give it an aromatic note.
• Make a thicker crust: Press on a second layer of breadcrumbs before frying.
• Serve with lemon: Add lemon wedges at the table for a bright contrast.
• Choose a fresh side: Pair the cutlets with green salad and cherry tomatoes.

Common mistakes to avoid

• Wet chops: Pat the veal dry before dipping so the coating has a better chance to adhere.
• Excess egg: Let it drip off before breading to avoid a heavy, uneven crust.
• Loose crumbs: Press the breadcrumbs firmly onto both sides of each chop.
• Butter too hot: Check for 170°C before frying to help prevent the coating from burning.
• Turning too soon: Give each side about 5 minutes to brown before flipping.
• Leaving them to stand: Serve promptly, as the crust is best straight from the pan.

How to store

Refrigerate leftover cutlets in a covered container for up to 2 days. Reheat in an oven or air fryer until hot to help restore some crispness; the coating may soften during storage.

Frequently asked questions