Cotoletta alla Milanese (Breaded Veal Cutlet)
Local name: Cotoletta alla milanese
In short: Veal cutlet coated in fine breadcrumbs and fried in butter until crisp and golden, served with lemon wedges. A simple Milanese classic. It takes about 35 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 15 min
- Resting
- 10 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 515 kcal
Cotoletta alla milanese is a veal cutlet, often bone-in, dipped in beaten egg, coated in fine breadcrumbs and fried in butter until deep gold. The crust should be thin and crisp, and the meat juicy inside. It is served simply, with lemon wedges, or topped with a salad of rocket and tomato. Compared with a thin schnitzel, the Milanese cutlet is usually thicker, so cook it gently to keep it moist.
Instructions
- Make small cuts in the fat edge of the cutlets so they stay flat, then pound the meat to an even thickness of about 1 cm (3/8 inch), working around the bone. Season both sides with salt and pepper.
- Set up three shallow dishes with the flour, the beaten egg and the breadcrumbs. Dip each cutlet in flour, then egg, letting the excess drip off, then press it firmly into the breadcrumbs on both sides.
- Rest the coated cutlets on a rack for 10 minutes so the coating sets and sticks.
- Melt half the butter in a large heavy pan over medium heat until it foams but does not brown. Fry two cutlets at a time for 3 to 4 minutes per side, spooning butter over them, until deep golden and cooked through.
- Drain briefly on paper towels and sprinkle with a little salt. Wipe out the pan, melt the remaining butter and fry the other two.
- Serve right away with lemon wedges.
Tips
- Use clarified butter if you have it. The milk solids in regular butter can brown quickly, so keep the heat moderate and wipe the pan between batches.
- Chicken or turkey breast cutlets and pork chops cooked the same way make a good weeknight version. Cook chicken to 74°C (165°F).
Questions and answers
What is the difference between cotoletta alla milanese and Wiener schnitzel?
The Milanese cutlet is traditionally thicker, often bone-in, and fried in butter. Wiener schnitzel is pounded thin, boneless, and fried in plenty of fat so the coating puffs up.
How do I stop the breading from falling off?
Pat the meat dry, flour it first, press the crumbs on firmly and rest the coated cutlets for 10 minutes. Do not move the cutlets around in the pan.
Can I bake the cotoletta instead of frying?
Yes. Dot the coated cutlets with butter and bake at 220°C (425°F) for 12 to 15 minutes, turning once. The coating is less rich but still crisp.
How long does it take to make Cotoletta alla Milanese (Breaded Veal Cutlet)?
About 35 min in total: 20 min of preparation and 15 min of cooking.
How many calories are in Cotoletta alla Milanese (Breaded Veal Cutlet)?
About 515 kcal per serving, with 36 g of protein, 27 g of carbohydrates and 29 g of fat. These values are estimates.
Nutrition per serving
| Calories | 515 kcal |
|---|---|
| Protein | 36 g |
| Carbohydrates | 27 g |
| Fat | 29 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
