Cotoletta alla Milanese is one of the most famous dishes from Milan and a true icon of Italian cuisine. This traditional recipe features breaded veal cutlets, fried until golden and crispy, resulting in a tender, flavorful dish with a delicious crunch.
Often compared to the Austrian Wiener Schnitzel, this Italian specialty has a long history dating back to the 12th century, when it was first mentioned as "lombolos cum panitio" in Milanese culinary records.
Made with high-quality veal, Cotoletta alla Milanese is typically prepared using a bone-in veal chop, coated with beaten eggs and fine breadcrumbs, then fried in clarified butter (burro chiarificato). This cooking method ensures a crispy, golden crust while keeping the meat tender and juicy.
Unlike veal Milanese served in some American-Italian restaurants, the authentic version never uses panko or additional seasonings beyond salt, as the simplicity of the ingredients is key to its rich flavor.
If you're looking for the best way to prepare crispy veal cutlets, this traditional Milanese recipe will bring the taste of Italy straight to your kitchen!
Ingredients
Prep Time: 15 Min | Cook Time: 10 Min | Servings: 4
- 4 bone-in veal chops (with the loin attached), washed, dried, and sliced to the thickness of the bone
- 2 medium eggs, beaten
- 200 g (1 ⅓ cups) of fine breadcrumbs
- 120 g (~1 stick) of clarified butter, for frying
- A sprig of rosemary (optional)
- Salt, to taste
Instructions
BEFORE YOU START: There's no need to pound the veal chops. Simply trim any small bones and excess fat around the edges. To prevent the meat from curling while frying, make two or three small cuts along the edges.
Prepare the Breadcrumbs
Step 1) - For the best Cotoletta alla Milanese, use homemade Italian breadcrumbs made from a mix of stale bread, breadsticks, Italian taralli, or toasted loaf bread. You can use just one of these or a combination. Place them in a food processor and pulse until you get a fine, even breadcrumb texture. Transfer the breadcrumbs to a plate and set them aside.
If you want a detailed guide on making homemade Italian breadcrumbs, check out our recipe: "How to Make Homemade Italian Breadcrumbs."
Coat the Veal in Egg
Step 2) - In a shallow bowl, whisk the eggs with a fork until well combined. Add a small pinch of fine salt to enhance the flavor. This egg mixture will help the breadcrumbs stick to the veal and create a crispy coating.
Take one veal chop at a time and dip it into the beaten eggs. Make sure to coat both sides completely, allowing the egg to cover the entire surface of the meat. Let any excess egg drip off before moving to the next step.
Bread the Veal Chops
Step 4) - Place the veal chop into the plate with breadcrumbs. Press firmly with your hands to ensure the breadcrumbs stick evenly to both sides. This step is crucial to achieving a perfectly crisp crust. If necessary, press and re-coat the veal again for a thicker, crunchier breading.
Fry the Veal
Step 5) - Heat clarified butter in a large pan over medium-high heat. The temperature should be 170°C (338°F)—hot enough to fry the veal quickly without burning the coating. If desired, you can add a sprig of rosemary to the butter for extra aroma.
Once the butter is hot, place one veal chop at a time into the pan. Fry for about 5 minutes per side, or until the crust turns golden brown and crispy. Avoid flipping too often—let each side cook properly before turning.
When done, transfer the veal Milanese to a plate lined with paper towels to remove excess butter. Sprinkle with a little fine salt while it's still hot.
Serve immediately, paired with lemon wedges, a fresh green salad and cherry tomatoes, or traditional Italian roasted potatoes. Enjoy your homemade Cotoletta alla Milanese while it's hot and crispy!
YOU MUST ALSO TRY:
- Risotto alla Milanese (Italian Saffron Risotto Recipe)
- Asparagus Milanese
- Osso Buco Recipe (Alla Milanese)
- Italian Veal Stew with Potatoes (Spezzatino)
- Lemon Veal Scallopini (Scaloppine al Limone)
Storage
For the best results, bread the veal just before frying. If you need to prepare it a few hours in advance, store the breaded veal cutlets in the refrigerator and coat them with breadcrumbs again before cooking.
Leftovers can be kept in the fridge for 1–2 days. To reheat, place the veal Milanese in a 200°C (400°F) oven for 5–10 minutes, then pat dry with paper towels before serving.
In Milan, it's common to remove the bone from leftover veal Milanese and reheat it in tomato sauce, transforming it into a tender and flavorful dish.
Freezing is not recommended.
Tips
Making Veal Milanese is quick and easy, but to get the authentic Italian version, follow these simple rules:
The Meat: Use bone-in veal loin, about 2-3 cm (1 inch) thick, tender, and pink.
No Flour: Skip the flour! For a crispy, golden crust, coat the veal in beaten eggs, then in breadcrumbs—flour will make the breading fall off.
Breadcrumbs: Homemade breadcrumbs work best. Use stale bread, breadsticks, flatbreads, crackers, or taralli—whatever you have on hand.
The Butter: Always fry in clarified butter, not oil. In Northern Italy, butter is key to the dish’s rich, traditional flavor.
Variations
The traditional Cotoletta alla Milanese is made with a thick, bone-in veal chop, but modern versions often use thin, boneless veal cutlets instead.
One of the most popular variations today is the "Orecchio d'Elefante" cutlet (which means "elephant ear" in Italian). This version is extra thin, very large, and breaded. Unlike the classic veal Milanese, it is usually made with pork or turkey and fried in oil instead of butter. The result is a crispy, flavorful cutlet, but it has a completely different texture and taste from the traditional recipe.
History and Curiosities
Cotoletta alla Milanese is a historic dish from Milan, first mentioned in a document from 1134, where it was referred to as lombolos cum panitio (breaded loin). This makes it one of the oldest known recipes for breaded and fried meat.
Many compare it to the Wiener Schnitzel, Austria’s famous breaded veal cutlet. While the two dishes are similar, there are key differences: the Milanese version is traditionally made with a bone-in veal chop and fried in clarified butter, while the Austrian Wiener Schnitzel is typically boneless, thinner, and fried in oil or lard.
Some historians suggest that Austrian soldiers brought the idea of breaded fried meat back to Vienna after campaigns in Lombardy, while others believe the dish already existed in both regions independently.
Regardless of its origins, Cotoletta alla Milanese remains a symbol of Milanese cuisine, enjoyed both in its traditional form and in modern variations.
Recipe Card
Cotoletta alla Milanese (Italian Breaded Veal Cutlets)
Ingredients
- 4 bone-in veal chops - with the loin attached, washed, dried, and sliced to the thickness of the bone
- 2 eggs - beaten
- 200 g breadcrumbs - 1 ⅓ cups
- 120 g clarified butter - 4 oz, for frying
- 1 sprig rosemary - optional
- salt - to taste
Instructions
- Place some steal bread or/and grissini in a food processor and chop until you get a fine, even breadcrumb texture. Transfer the breadcrumbs to a plate and set them aside.
- In a shallow bowl, whisk the eggs with a fork until well combined. Add a small pinch of fine salt to enhance the flavor. This egg mixture will help the breadcrumbs stick to the veal and create a crispy coating.
- Take one veal chop at a time and dip it into the beaten eggs. Make sure to coat both sides completely, allowing the egg to cover the entire surface of the meat. Let any excess egg drip off before moving to the next step.
- Place the veal chop into the plate with breadcrumbs. Press firmly with your hands to ensure the breadcrumbs stick evenly to both sides. This step is crucial to achieving a perfectly crisp crust. If necessary, press and re-coat the veal again for a thicker, crunchier breading.
- Heat clarified butter in a large pan over medium-high heat. The temperature should be 170°C (338°F)—hot enough to fry the veal quickly without burning the coating. If desired, you can add a sprig of rosemary to the butter for extra aroma.
- Once the butter is hot, place one veal chop at a time into the pan. Fry for about 5 minutes per side, or until the crust turns golden brown and crispy. Avoid flipping too often—let each side cook properly before turning.
- When done, transfer the veal Milanese to a plate lined with paper towels to remove excess butter. Sprinkle with a little fine salt while it's still hot.
- Serve immediately, paired with lemon wedges, a fresh green salad and cherry tomatoes, or traditional Italian roasted potatoes. Enjoy your homemade Cotoletta alla Milanese while it's hot and crispy!
Don Fortunato says
I always cook Veal Milanese according to your recipe.
I would prefer cutlets but have finding it here in Florida . If l go to an ltalian meat market what should ask for to get cutlets that remember as a kid.
Barbara says
Hello Don Fortunato!
I think you can ask any butcher for a boneless veal round steak. But if you are referring to the cutlets that children like so much and that I often cook for my children, those are the chicken cutlets, made with chicken breasts. Here is the recipe:
https://www.recipesfromitaly.com/crispy-italian-chicken-cutlets/
PS: they don't just like children ... I love them 😉