🍖 Veal Milanese (cotoletta alla milanese)
Cotoletta alla milanese is a bone-in veal chop dipped in beaten egg, coated in breadcrumbs and fried slowly in butter until deep golden. The crust is crisp and nutty, the meat thin and tender. It is served simply, with a wedge of lemon, sometimes alongside a rocket and tomato salad.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 veal chops on the bone, about 220 g each, pounded to 1.5 cm
- 2 eggs, beaten
- 150 g breadcrumbs
- 80 g butter
- 1 lemon, in wedges
- Salt
Method
- Pound the veal around the bone to an even thickness.
- Dip each chop in egg, then press firmly into the breadcrumbs.
- Melt the butter in a wide pan over medium heat until foaming.
- Fry the chops 4–5 minutes per side until golden, basting with butter.
- Drain briefly, salt and serve with lemon wedges.
How to make it lighter
- Use half the butter with a little oil and drain the cutlets well on paper.
- Choose a boneless, thinner cutlet as a smaller portion.
- Serve with salad rather than fried potatoes.
History
The cotoletta is a symbol of Milanese cooking and has a long history in the city. Its relationship with the Austrian Wiener Schnitzel is a long-running debate: one popular story says Field Marshal Radetzky brought the recipe from Milan to Vienna, but historians treat this as a legend.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →