Cotoletta alla Milanese (Italian Breaded Veal Cutlets)
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
860 kcal
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Course
Main Course
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Cuisine
Italian
Cotoletta alla Milanese (Italian Breaded Veal Cutlets)
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Cotoletta alla Milanese is one of the most famous dishes from Milan and a true icon of Italian cuisine.This traditional recipe features breaded veal cutlets, fried until golden and crispy, resulting in a tender, flavorful dish with a delicious crunch.
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Ingredients
- 4 bone-in veal chops - with the loin attached, washed, dried, and sliced to the thickness of the bone
- 2 eggs - beaten
- 200 g breadcrumbs - 1 ⅓ cups
- 120 g clarified butter - 4 oz, for frying
- 1 sprig rosemary - optional
- salt - to taste
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Instructions
- Place some steal bread or/and grissini in a food processor and chop until you get a fine, even breadcrumb texture. Transfer the breadcrumbs to a plate and set them aside.
- In a shallow bowl, whisk the eggs with a fork until well combined. Add a small pinch of fine salt to enhance the flavor. This egg mixture will help the breadcrumbs stick to the veal and create a crispy coating.
- Take one veal chop at a time and dip it into the beaten eggs. Make sure to coat both sides completely, allowing the egg to cover the entire surface of the meat. Let any excess egg drip off before moving to the next step.
- Place the veal chop into the plate with breadcrumbs. Press firmly with your hands to ensure the breadcrumbs stick evenly to both sides. This step is crucial to achieving a perfectly crisp crust. If necessary, press and re-coat the veal again for a thicker, crunchier breading.
- Heat clarified butter in a large pan over medium-high heat. The temperature should be 170°C (338°F)—hot enough to fry the veal quickly without burning the coating. If desired, you can add a sprig of rosemary to the butter for extra aroma.
- Once the butter is hot, place one veal chop at a time into the pan. Fry for about 5 minutes per side, or until the crust turns golden brown and crispy. Avoid flipping too often—let each side cook properly before turning.
- When done, transfer the veal Milanese to a plate lined with paper towels to remove excess butter. Sprinkle with a little fine salt while it's still hot.
- Serve immediately, paired with lemon wedges, a fresh green salad and cherry tomatoes, or traditional Italian roasted potatoes. Enjoy your homemade Cotoletta alla Milanese while it's hot and crispy!
Nutrition Information
Show Details
Serving
100g
Calories
860kcal
(43%)
Carbohydrates
36g
(12%)
Protein
52g
(104%)
Fat
55g
(85%)
Saturated Fat
29g
(145%)
Polyunsaturated Fat
4g
Monounsaturated Fat
18g
Trans Fat
0.01g
Cholesterol
337mg
(112%)
Sodium
590mg
(25%)
Potassium
816mg
(23%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
120IU
(2%)
Vitamin C
0.01mg
(0%)
Calcium
140mg
(14%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 860 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 860kcal | 43% |
| Carbohydrates | 36g | 12% |
| Protein | 52g | 104% |
| Fat | 55g | 85% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 337mg | 112% |
| Sodium | 590mg | 25% |
| Potassium | 816mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 140mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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