Cotoletta alla Milanese
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2
Origin
Region: Lombardy (Milan)
Historical Context: One of Milan's signature dishes, with records indicating a similar breaded meat dish served to monks back in 1134. It shares historical roots with the Austrian Wiener Schnitzel.
Description
A thick, bone-in milk-fed veal cutlet that is lightly breaded in fresh breadcrumbs and fried to a deep golden hue exclusively in clarified butter. The interior remains moist and tender while the outside carries a crisp crumb coating.
Presentation
Served hot on a wide flat plate with the long rib bone left completely exposed. It is traditionally accompanied only by a cheek of fresh lemon and a light side salad of wild arugula and shaved Parmigiano.
Ingredients
2 bone-in veal chops (cut from the loin, approx. 300g each, about 1-inch thick)
2 large eggs, thoroughly beaten
150g fresh breadcrumbs (made from grated stale white rolls, fine texture)
100g unbleached all-purpose flour
200g clarified butter (ghee), for frying
Fine sea salt, to taste
Step-by-Step Directions
Prep the Bone: Scrape the meat clean off the long rib bone of the veal chop using a paring knife for an elegant presentation. Gently press the meat of the chop with the palm of your hand to level it slightly, but do not pound it completely flat; a true Milanese should retain its thickness.
The Standard Breading: Set up three shallow bowls: one with flour, one with the beaten eggs, and one with the fine breadcrumbs.
Coat: Season the veal chops lightly with salt. Dredge them first in the flour, shaking off the excess completely. Submerge the chops into the beaten egg, ensuring the meat is wet. Lift and let the excess drip away, then drop them into the breadcrumbs, pressing firmly down so the crumbs form an even jacket over the meat. Do not coat the bone.
Heat the Butter: Melt the clarified butter in a wide, heavy skillet over medium heat until it begins to shimmer.
Fry: Lay the breaded chops gently into the hot butter. Fry for 4 to 5 minutes on the first side without moving them, allowing the crumb jacket to set and turn deep golden brown.
Flip: Carefully turn the chops over and cook the other side for another 4 minutes, continuously spooning the hot, bubbling butter over the bone and meat edges. Remove from the skillet, drain on paper towels for 30 seconds, dust with a final pinch of sea salt, and serve.
Optional Variations
Cotoletta Orecchio d'Elefante (Elephant Ear): The veal chop is boned, pounded out ultra-thin until it spreads across the entire plate, and then breaded and fried.
Cooking Tips
Use clarified butter rather than regular butter; regular butter contains milk solids that burn quickly over the cooking time needed to cook a thick chop through.
Nutrition Facts
Calories: 540 kcal
Carbohydrates: 22g
Protein: 38g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 210mg
Sodium: 490mg
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