Cotoletta alla Milanese

The Cotoletta alla Milanese is a classic of Lombard cuisine, a recipe rich in tradition and flavor. Here’s how to prepare it:

Ingredients

• 4 veal cutlets (preferably from the thigh) about 1.5 cm thick with the bone
• Flour as needed
• 2 eggs
• Bread crumbs as needed
• Butter (traditionally clarified butter is used)
• Salt
• Lemon wedges to serve

Preparation

1. First, dry the meat slices well with paper towels and then lightly beat them with a meat mallet to soften them, being careful not to break them.
2. Dredge the meat slices first in flour, making sure there are no excesses, then dip them in beaten and salted eggs, and finally coat them in bread crumbs. Ensure that the breading is even and adheres well.
3. In a pan large enough to contain the cutlets, melt a generous amount of butter.
4. Once the butter is hot and begins to foam, lay the cutlets in it and cook over medium heat for about 5-6 minutes per side, or until they are golden brown and crispy.
5. During cooking, you can add more butter if necessary and baste the cutlets occasionally with the melted butter.
6. Once ready, drain them on paper towels to remove excess fat and serve hot with lemon wedges.

Trivia

The Cotoletta alla Milanese has an ancient history and is often compared with the Wiener Schnitzel, the Viennese version. The substantial differences lie in the thickness of the meat and the use of butter instead of oil for frying. Another Lombard variant is the “cotoletta alla milanese al bone,” meaning with the bone, which many consider essential to enhance its flavor.