Cotoletta alla
Milanese
Milanese breaded veal chop
A bone-in veal chop gets an egg and breadcrumb coating, then fries in clarified butter for a crisp golden crust.
A broad breaded cutlet, lemon & a side saladA crisp crust,
a Milanese veal chop.
Cotoletta alla milanese is a breaded veal chop associated with Milan. The bone stays attached, while egg holds the breadcrumbs against the meat. Frying in clarified butter gives the outside a golden crust around the tender veal.
Thickness varies: menus may distinguish a substantial costoletta from a thinner, broader orecchia di elefante, or elephant’s ear. The home recipe uses chops gently leveled to about 1.5 cm, rather than pounding them paper-thin. Lemon is served alongside, allowing each diner to add a little sharpness without soaking the whole crust before it reaches the table.
Explore by food: Meat
Let’s make cotoletta alla milanese.
Four bone-in veal chops, gently leveled to about 1.5 cm. Use two wide skillets so they can fry in one layer.
Four main portions, one 250 g bone-in veal rib chop each; salad is separate.
What you’ll need
- 4 × 250 gbone-in veal rib chops, gently leveled to about 1.5 cm
- 2 largeeggs
- 180 gdry breadcrumbs
- 160 gpurchased clarified butter, divided between pans
- 1lemon, cut into wedges
- to tastefine salt
Cooking allows for heating both pans and frying all four chops together. A single small pan requires batches and a longer total. Purchased clarified butter is the starting ingredient; making it is a separate task. The photographed salad is not part of this recipe.
How to make it
- 01
Prepare the chops
Pat the veal dry. Snip any tight outer membrane at a few points without cutting deep into the meat. If necessary, gently level thick spots between sheets of baking paper; keep the bone attached.
- 02
Coat with crumbs
Beat eggs in a shallow dish and spread breadcrumbs in another. Dip each chop’s meat in egg, let excess drip off, then press into crumbs on both sides and around the edges. Keep the bone as a handle.
- 03
Fry evenly
Heat the clarified butter in two wide skillets over medium heat. Lay two chops in each pan without overlapping. Fry for about 6–8 minutes per side, adjusting heat to keep the crumbs golden. Check from the side with a thermometer, away from the bone: the center must reach 63°C/145°F. Reduce heat and continue if needed.
- 04
Rest and serve
Transfer to a rack over a tray, salt lightly and rest for at least 3 minutes. Serve with lemon wedges, adding juice only as you eat to keep the coating crisp.
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