TABELIAAUTHENTIC RECIPE
Cotoletta alla Milanese
Milan’s celebrated bone-in veal chop, coated in egg and breadcrumbs and shallow-fried to golden perfection in clarified butter.
AUTHENTICITY SCORE
Authenticity Score
This is the standard recipe, exactly as it’s made where it comes from — the highest Authenticity Score possible. Substituting ingredients changes this score; the app shows exactly how, ingredient by ingredient.
Ingredients (2 servings)
- Bone-in veal chops2 chops, 2–3 cm thick. Trim excess sinew around the bones.700 g
- Eggs2 pieces
- Fine breadcrumbs120 g
- Clarified butter160 g
- Salt5 g
- LemonCut into wedges.1 piece
Method
Even out the meat’s thickness
- 1 Trim excess sinew around the bones from 700 g bone-in veal chops and lightly pound the thicker parts to an even thickness.
- 2 Pat dry and sprinkle lightly with salt.
Prepare the coating and garnish
- 1 Cut 0.5 lemon into wedges.
- 2 Crack 2 eggs into a shallow dish and beat thoroughly until the whites are broken up.
- 3 Spread 120 g fine breadcrumbs in a separate dish.
Press on the breadcrumb coating
- 1 Dip the veal chops in egg and coat all over with fine breadcrumbs.
Ready when
Press lightly with your palm so the coating adheres evenly without thick clumps.
Heat the clarified butter
- 1 Put 160 g clarified butter in a wide frying pan and heat over medium heat to 170°C.
Ready when
Continue when a few breadcrumbs dropped in produce fine bubbles and immediately begin turning golden.
Shallow-fry until golden
- 1 Add the veal chops and shallow-fry for 4–5 minutes per side, spooning clarified butter over them.
- 2 Lift out when the crust is evenly golden and the center of the meat feels slightly springy.
Rest and serve
- 1 Rest on a wire rack for 3 minutes.
- 2 Once the crust is dry and crisp and excess fat has drained away, transfer to plates.
- 3 Serve with lemon to finish.
About this dish
Milan’s food culture has a northern Italian richness centered on veal, butter and rice. Cotoletta alla milanese is one of its best-known meat dishes: a bone-in veal loin chop coated in breadcrumbs and fried.
Medieval Milanese references to lombolos cum panitio, loin meat coated with bread, are sometimes cited as its origin. Its relationship to Austria’s Wiener schnitzel is often debated; against the backdrop of 19th-century Habsburg rule, it also shows the closeness of northern Italian and central European food cultures.
Known in Japan as Milan-style cutlet, at home it belongs equally to family cooking and restaurant menus. It brings together Milan’s urban sophistication and Lombardy’s dairy culture.
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