Cotoletta alla Milanese
Escalope de veau panée et dorée au beurre, croustillante et juteuse, un classique de Milan.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Pound the cutlets
Place each cutlet between two sheets of plastic wrap and pound evenly with a meat mallet or the bottom of a small pot until about 1 cm thick, keeping the bone (if using) intact at the edge. Trim any thick rim of fat or sinew.
- 4 veal cutlets
✅ C'est prêt quand : the meat is an even thickness all over, about 1 cm
Beat the eggs
In a wide shallow dish, beat the eggs with a pinch of salt until smooth. Spread the breadcrumbs on a separate flat plate.
- 2 eggs
- 1 pinch salt
- 200 g breadcrumbs
✅ C'est prêt quand : the egg is well mixed and no streaks of white remain
Bread the cutlets
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry in butter
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Season and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Pound the cutlets
Place each cutlet between two sheets of plastic wrap and pound evenly with a meat mallet or the bottom of a small pot until about 1 cm thick, keeping the bone (if using) intact at the edge. Trim any thick rim of fat or sinew.
- 4 veal cutlets
✅ C'est prêt quand : the meat is an even thickness all over, about 1 cm
Beat the eggs
In a wide shallow dish, beat the eggs with a pinch of salt until smooth. Spread the breadcrumbs on a separate flat plate.
- 2 eggs
- 1 pinch salt
- 200 g breadcrumbs
✅ C'est prêt quand : the egg is well mixed and no streaks of white remain
Bread the cutlets
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry in butter
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Season and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Cotoletta alla Milanese is one of Milan's great culinary symbols: a veal cutlet, pounded thin, breaded and fried in butter until crisp. It appears in Milanese cookbooks and trattoria menus going back to the 1800s, part of a long Lombard tradition of frying meat in butter rather than oil.
The dish is often linked, sometimes contested, with the Austrian Wiener Schnitzel, since Lombardy was under Austrian rule for part of the 19th century. Milanese cooks and historians have long claimed their cotoletta came first.
⭐ Why It's Famous
Its appeal is simplicity done perfectly: a thin, evenly golden crust that shatters at the first bite, giving way to tender, juicy veal, with nothing more than a squeeze of lemon needed.
💡 Fun Fact
A proper old-school cotoletta is cut with the rib bone left on and pounded so thin it hangs over the edge of the plate, a style Milanese cooks affectionately call 'orecchia d'elefante', elephant ear.
Milan, Lombardy
45.46°N, 9.19°E
Recettes similaires
Comments (0)
No comments yet. Be the first to share your thoughts!