Vitello alla Milanese

Name: Vitello alla Milanese
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 bone-in veal cutlets; 1.5 cups breadcrumbs; 2 eggs, beaten; 100g butter, for frying

Vitello alla Milanese/vee-TEL-oh ah-lah mee-lah-NEH-zeh/

About this dish

A breaded, pan-fried veal cutlet, crisp outside and tender within, a Milanese classic.

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Ingredients

🥩4 bone-in veal cutlets

🍞1.5 cups breadcrumbs

🥚2 eggs, beaten

🧈100g butter, for frying

Method

Serves 4

Pound the veal cutlets thin, keeping the bone attached.

Dip each cutlet in egg, then coat generously in breadcrumbs.

Fry in butter until golden and crisp on both sides.

Drain on paper towels.

Serve with a wedge of lemon.

✓ What Makes it Authentic

Cotoletta alla milanese refers to the pork/veal cutlet, but vitello alla milanese specifically emphasizes the traditional bone-in veal preparation.

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