📋Classic Veal Milanese (Cotoletta alla MIlanese)

Veal Milanese is a fried breaded veal cutlet, a typical recipe from Milan usually served with an arugula salad and/or french fries.

Course Main Course

Cuisine Italian

Keyword Beef Milanese, Pork Milanese, Veal Milanese

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 938kcal

Tenderize the veal meat with a meat hammer to make the slice as thin as you can. You can also ask the butcher to do that for you
2 slice veal rib
Before breading, make a few small, shallow incisions along the outer membrane of the veal chop. This will prevent the cutlet from curling while frying
Season with salt and nutmeg
salt, freshly grated nutmeg
Beat the egg and dip the veal cutlet
1 fresh eggs
Coat the veal with breadcrumbs mixed with grated parmesan
In a frying pan melt the butter and add a tablespoon of olive oil. The olive oil will keep the butter at high temperature without burning it
½ cup butter, 1 tbsp extra virgin olive oil
Fry the veal cutlet on one side
Turn the other side once the breadcrumbs are gold and crispy
Once it is cooked serve on a plate
Garnish with arugula and tomato salad seasoned with salt and extra virgin olive oil
Drizzle some fresh lemon juice just before eating it
1 tsp lemon juice

The classic Veal Milanese is made with veal rib with in-bone. The meat is tenderized with a meat hammer and the slice of meat made very thin. Ask your butcher to do that for you.
the Veal Milanese is NOT previously coated into flour as it is usually done with other breaded and fried food.
I always have a bag of breadcrumbs flavoured with basil, garlic and Parmesan in the freezer. You can find more on the article: Grated Parmesan and Breadcrumbs
Some recipes claim that the cutlet should be breaded twice, but the Italian cooking bible Il Talismano della Felicita, claims that it is a trick used by restaurants to make the meat look thicker
The classic veal Milanese is fried in butter, and cooked until the breadcrumbs are golden and crispy. Since the butter has a low burning temperature, it risks burning when heated for a long time as the veal Milanese requires. To avoid this add some olive oil to the butter.
To prevent curling: Make small, shallow incisions along the outer membrane of the veal chop before breading to prevent the meat from curling in the pan.
To keep crispy: If cooking in batches, keep the fried cutlets in a single layer on a wire rack set over a baking sheet in a low oven at 100°C (200°F). Never stack them, as they will steam and lose their crunch.