4 veal cutlets (bone-in, approx. 250 g each, preferably milk-fed veal rib cutlets)
3 free-range eggs
200 g breadcrumbs (preferably homemade, day-old bread finely grated)
80 g clarified butter (or high-quality butter)
A pinch of coarse sea salt
A few turns of freshly ground black pepper
Optional: lemon wedges for serving
A medieval Lombard treasure: the Veal Milanese, tender breaded veal cutlet fried in clarified butter. Golden and crispy outside, juicy inside, this dish has enchanted Europe for centuries.
🥣 Wide mixing bowls → For whisking the eggs and dredging the meat comfortably. A wide base prevents mess and ensures every cutlet is evenly coated.
🔪 Sharp chef’s knife → To trim any excess fat or sinew from the veal cutlets, ensuring a refined presentation.
🪵 Wooden cutting board → A stable, safe surface for preparing and handling the meat.
🍞 Flat tray or plate → To hold the breadcrumbs and make coating smooth and uniform.
🍳 Large heavy-bottomed frying pan or skillet → Essential for maintaining steady heat while frying; cast iron or stainless steel is ideal for even browning.
🧈 Small saucepan (optional) → For melting and clarifying butter if you want to follow tradition to the letter.
🧻 Paper towels → To drain excess butter and preserve the crispiness without making the dish heavy.
⏲️ Kitchen timer → To control frying time precisely, avoiding undercooked or overly dry meat.
🍽️ Serving platter → Wide enough to present the golden cutlets without overlapping, keeping them crisp until the first bite.
A true Milanese cutlet begins with premium veal. Ideally, choose milk-fed veal rib cutlets with the bone still attached. This cut is prized not only for its tenderness but also for its elegance on the plate. Remember: authenticity starts with uncompromising quality.
Crack the eggs into a large bowl and beat them with a pinch of salt. This golden bath is where the veal takes its first transformation. As you whisk, imagine creating a silky mixture that will embrace the meat, preparing it for its crisp outer armor.
Pour the breadcrumbs into a wide tray. One by one, dip the cutlets into the egg mixture, then press them firmly into the breadcrumbs. Tradition dictates no flour, only pure breadcrumbs for that signature Milanese crunch. Press lightly with your fingertips so that every inch of meat is sealed in its golden armor.
In a large, heavy skillet, melt clarified butter. It should sizzle gently but never smoke. Lay the breaded cutlets inside with care, as if placing jewels into a treasure chest. Fry slowly over medium heat, about 5–6 minutes per side, until the crust turns an even, deep golden brown. The butter imparts a nutty aroma that defines the dish, something no oil can replicate.
Once fried, transfer the cutlets to a plate lined with absorbent paper. This short pause removes excess butter while preserving the delicate crunch. Serve immediately, still warm, with lemon wedges on the side. A gentle squeeze brightens the flavors, cutting through the richness with citrus sparkle.
Milk-fed veal rib cutlets with bone, tender and delicate.
The bone is a hallmark of the authentic Milanese—it protects the meat during cooking and maintains its juiciness.
Always use clarified butter: it resists high temperatures and gives the cutlet its unmistakable taste.
For an authentic touch, serve with a simple arugula and cherry tomato salad, balancing freshness with the richness of the cutlet.
Never overcrowd the pan—fry two cutlets at a time for even cooking.
The secret? Simplicity. Avoid spices, flour, or cheese in the coating—purity is tradition.
The Cotoletta alla Milanese traces its roots back to 1134 in Milan, celebrated during the feast of Saint Satiro at the Basilica of Sant’Ambrogio. Originally called lombolos cum panitio, it was a dish for nobility, featuring veal coated in a mixture of breadcrumbs and egg to mimic the golden appearance of gilded food.
The name “cotoletta” comes from the French côtelette and the Milanese dialect cutelèta. Historical accounts suggest that Austrian culinary traditions, including the Wiener Schnitzel, were influenced by Milanese cooks through officials like Count Attems and Marshal Radetzky in the 18th–19th century.
Today, the Cotoletta alla Milanese is recognized as a symbol of Milanese cuisine, officially awarded DE.CO. (Denominazione Comunale) by the City of Milan in 2008. Only veal, properly breaded and fried in clarified butter, deserves the authentic title.
Cotoletta alla milanese, Milan — Photo by Vaselineeeeeeee, licensed under CC BY-SA 4.0. 
Cattedrale Sant’Ambrogio, Milan — Image by Radosław Botev, licensed under CC BY 3.0 PL.
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