Cotoletta alla Milanese Recipe
If you love Italian cuisine, you’ve likely heard of Cotoletta alla Milanese—a crispy, golden-brown veal cutlet that’s a staple in Milanese kitchens.
With a few simple ingredients and a quick cooking process, you can recreate this traditional dish at home.
What is Cotoletta alla Milanese?
Cotoletta alla Milanese is a classic Italian dish made from veal cutlets, breaded and fried to a perfect golden crisp.
This recipe is similar to the Wiener Schnitzel, but the Milanese version is cooked in butter rather than oil, giving it a richer flavor and crunchier texture.
Ingredients for Cotoletta alla Milanese
- 4 veal cutlets (1/2 inch thick)
- 2 large eggs, beaten
- 1 cup fresh breadcrumbs
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter
- Salt and black pepper to taste
- Lemon wedges for serving
Kitchen Tools Needed
- Meat mallet
- Shallow dishes for breading
- Large skillet
- Tongs
- Paper towels
How To Make Cotoletta alla Milanese
Step 1: Prepare the Veal Cutlets
Place the veal cutlets between plastic wrap and gently pound them with a meat mallet until they are evenly 1/2 inch thick. Season both sides with salt and black pepper.
Step 2: Set Up the Breading Station
Use three shallow dishes:
- Flour: Lightly coat each cutlet in flour, shaking off excess.
- Eggs: Dip the floured cutlets into beaten eggs.
- Breadcrumbs: Press the cutlets into breadcrumbs, ensuring an even coating.
Step 3: Heat the Butter
Melt the butter in a large skillet over medium heat until it starts to bubble but doesn’t brown.
Step 4: Fry the Cutlets
Place each breaded veal cutlet in the skillet and cook for 3–5 minutes per side until golden brown and crispy.
Step 5: Drain and Serve
Transfer the fried cutlets to a paper towel-lined plate to remove excess butter. Serve immediately with fresh lemon wedges.
Tips for the Perfect Cotoletta alla Milanese
- Use fresh breadcrumbs for a crispier coating.
- Don’t press down on the cutlets while frying, or they will absorb too much butter.
- Let them drain on paper towels for a few minutes to keep them light and crispy.
Best Side Dishes for Cotoletta alla Milanese
- Roasted potatoes
- Steamed broccoli
- Risotto alla Milanese
- Fresh garden salad with Parmesan
FAQs
Can I substitute veal with chicken?
Yes! You can use chicken cutlets instead of veal for a delicious alternative, similar to chicken schnitzel.
What if I don’t have butter?
Butter is essential for authenticity, but you can use olive oil or vegetable oil if needed.
Can I bake Cotoletta alla Milanese instead of frying?
Yes, but it won’t be as crispy. If baking, cook at 400°F (200°C) for 20 minutes, flipping halfway.
Can I prepare this dish in advance?
You can bread the cutlets ahead of time and refrigerate them for up to 12 hours before frying.
Final Thoughts
Cotoletta alla Milanese is a must-try dish that delivers authentic Italian flavor with every crispy bite. Whether you serve it with potatoes, salad, or risotto, this dish is a guaranteed crowd-pleaser. Try it today and bring a taste of Milan to your kitchen!
