Grandma's Milanese Cutlet

The Milanese cutlet is a classic Lombard dish that has delighted many generations. Here’s how to prepare it according to “grandma’s” tradition:

Ingredients

• 4 veal slices (preferably loin or topside) pounded to a thickness of about 1-1.5 cm
• Soft wheat flour as needed
• 2 large eggs
• Breadcrumbs as needed
• Butter (some traditional versions also use lard)
• Salt
• Lemon (to serve)

Preparation

1. Lightly salt the meat slices on both sides.
2. Flour the meat slices, making sure to remove the excess.
3. In a bowl, beat the eggs with a pinch of salt.
4. Dip the floured meat slices into the beaten eggs, ensuring the egg sticks well on both sides.
5. Bread the cutlets in the breadcrumbs, pressing well so it attaches evenly.
6. In a large skillet, melt the butter (and lard if using) over medium-high heat, and when it starts to foam, lay the cutlets in it.
7. Cook the cutlets until they are golden and crispy on both sides, about 4-5 minutes per side, depending on the thickness of the meat.
8. Drain the cutlets on paper towels to remove excess fat.
9. Serve immediately, accompanied by lemon wedges.

Curiosity

The Milanese cutlet has a long history and it is said to have even been mentioned in a document from the year 1148. Despite the similar appearance, it should not be confused with the Viennese Wiener Schnitzel, which is prepared with unflattened veal meat and stale bread for the breading. According to the oldest tradition, a true Milanese cutlet must have the bone. Additionally, some chefs claim that adding a bit of lard to the butter during cooking gives a more authentic flavor to the dish.

Enjoy your meal!