Cotoletta alla Milanese

Name: Cotoletta alla Milanese
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 bone-in veal cutlets, pounded thin; 1/2 cup flour; 2 eggs, beaten; 1.5 cups breadcrumbs; 4 tbsp butter, for frying; Lemon wedges, to serve

Cotoletta alla Milanese/koh-toh-LET-tah ah-lah mee-lah-NEH-zeh/

Also known as: Milanese, Veal Milanese, Cotoletta

About this dish

A breaded and pan-fried veal cutlet, thin and crisp, typically served with a wedge of lemon.

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Ingredients

🥩4 bone-in veal cutlets, pounded thin

🌾1/2 cup flour

🥚2 eggs, beaten

🍞1.5 cups breadcrumbs

🧈4 tbsp butter, for frying

🍋Lemon wedges, to serve

Method

Serves 4

Dredge each cutlet in flour, then beaten egg, then breadcrumbs, pressing to coat evenly.

Heat butter in a large pan over medium-high heat.

Fry the cutlets for 2-3 minutes per side until golden and crisp.

Drain briefly on paper towels.

Serve hot with a wedge of lemon.

✓ What Makes it Authentic

Cotoletta alla Milanese is a signature dish of Milan, traditionally made with bone-in veal. It's often compared to Austrian Wiener Schnitzel, and the historical relationship between the two dishes is debated rather than definitively settled.

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