Cotoletta alla Milanese (Breaded Veal Cutlet)
Why this recipe works
- Crisp, even coating: Flour, egg and fine breadcrumbs create a well-adhered crust that fries evenly around the thin veal.
- Classic buttery frying: Shallow-frying in foaming butter gives the cutlet its rich flavour and recognisable golden finish.
- Fast cooking: Thin-cut veal cooks in minutes, making this a practical pan-fried dish for serving straight away.
Get the most out of this recipe
Authenticity notes
- Milanese style: The defining features are veal, a breadcrumb coating and butter frying, producing a richer result than oil-fried cutlets.
- Serve with lemon: Lemon wedges are a classic finish, adding brightness to balance the butter and fried crust.
Texture tips
- For a better crust: Press the breadcrumbs firmly onto the veal and let any excess egg drip away before coating.
- Keep the veal tender: Use moderate heat and turn only once; the cutlets should become deep golden as the veal just cooks through.
Common mistakes
- Letting the butter get too hot: Butter should foam steadily rather than darken quickly. Lower the heat if it begins to brown before the coating is crisp.
- Overfilling the pan: Fry in batches if needed so the cutlets crisp properly instead of steaming against each other.
Serving ideas
- Simple sides: Serve with a sharp green salad, roasted potatoes or lightly dressed rocket to cut through the richness.
- Fresh finish: A final squeeze of lemon just before eating keeps the crust lively without making it soggy.
Equipment you'll need
Ingredients
Instructions
- Pat the veal dry, then season both sides with the fine sea salt and black pepper. Set up a breading line with the plain flour on a plate, the eggs beaten in a shallow bowl, and the breadcrumbs on a second plate.
- Coat each cutlet in the flour, shaking off the excess, then dip into the egg and let any extra drip away. Press firmly into the breadcrumbs so the coating adheres well, then lay on a plate while you heat the pan.
- Melt the butter in a frying pan over medium heat until foaming. Fry the cutlets for 3 to 4 minutes per side, turning once, until deep golden and crisp and the veal is just cooked through.
- Lift out with tongs and let excess butter drip back into the pan for a few seconds. Serve immediately with the lemon cut into wedges for squeezing over at the table.
Recipe notes
Tips
- For the best crunch, press the breadcrumbs on firmly and avoid moving the cutlets around in the pan until the underside is properly golden.
- Keep the butter at a steady foam rather than a dark brown colour; if it starts to brown too quickly, lower the heat slightly.
- If serving anyone who is pregnant, elderly, or immunocompromised, ensure the veal is cooked until piping hot throughout and the eggs are fully set.
Substitutions
- Replace Butter with Clarified butter for a higher frying temperature and a cleaner buttery flavour.
- Replace Breadcrumbs with Panko breadcrumbs for a lighter, more open crumb.
Storage
- Refrigerate up to 2 days
- Best eaten straight away. If you have leftovers, cool, cover and refrigerate; reheat on a baking tray in a 200°C (390°F) oven for 8 to 10 minutes until piping hot and the coating re-crisps.
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Recipe overview
- Servings: 2 servings
- Total time: 30min (20min active)
- Difficulty: Medium
- Cuisine: Italian
-
Allergens:
Eggs Gluten Milk Wheat
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