Cotoletta alla Milanese - Italian Recipe

Cotoletta alla Milanese

🌍 Italian, Milan/Lombardy Difficulty: ●●●○○

Milan's bone-in veal cutlet, pounded thin and fried in clarified butter until the breadcrumb crust turns deep gold. The bone stays attached — it is part of the presentation. Pound the meat outward from the centre so the thickness is even throughout.

Ingredients

• 4 bone-in veal chops, pounded thin
• 2 eggs, beaten
• Breadcrumbs
• 150g clarified butter
• Salt, lemon

Method

1. Seasoning — Season chops; dip in egg then breadcrumbs; press to adhere.
2. Frying — Fry in hot clarified butter 3–4 min each side until deep gold.
3. Draining — Drain; serve with lemon.

Tags: bone-in veal chops, eggs, breadcrumbs, clarified butter · Source: Brittani's Almanac