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Cotoletta alla Milanese is a timeless classic that epitomizes the rich culinary tradition of Milan. This golden, crispy veal cutlet is much more than a dish, it’s a cultural emblem that reflects Italy’s elegance and love for simple, high quality ingredients.
Served as the centrepiece of a meal or alongside a fresh salad, Cotoletta alla Milanese offers a satisfying crunch that gives way to tender, flavourful meat. Its enduring popularity speaks to its universal appeal and the pride Milanese locals take in their regional cuisine.
What Is Cotoletta alla Milanese?
Cotoletta alla Milanese is a breaded veal cutlet, typically cooked in clarified butter until it reaches a perfect golden brown hue. The dish is renowned for its simplicity, relying on carefully chosen ingredients and precise preparation to deliver maximum flavour.
It’s often served bone-in, a detail that adds to its rustic charm and allows for a juicy, flavourful bite. While it might resemble dishes like the Austrian Wiener Schnitzel, Cotoletta alla Milanese has distinct differences, particularly in the way it’s traditionally cooked and seasoned.
In Milan, the preparation respects the purity of the veal, allowing the buttery crust and the meat’s natural flavour to shine. It’s a dish steeped in tradition, embodying the Milanese love for culinary artistry and refinement.
Ingredients and Taste
The foundation of Cotoletta alla Milanese lies in its quality ingredients. The cutlet, ideally sourced from milk fed veal, is pounded to an even thickness to ensure consistent cooking. It’s then coated in a mixture of fresh breadcrumbs, eggs, and a touch of salt.
Unlike some breaded dishes, Cotoletta alla Milanese often skips the flour, allowing the breadcrumbs to adhere directly to the meat, creating a light, crisp crust.
The veal is then fried gently in clarified butter, a technique that imparts a rich, nutty flavour while ensuring the crust remains crisp and golden. The result is a dish that balances texture and taste with finesse.
The butter enhances the subtle sweetness of the veal, while the breadcrumbs provide a satisfying crunch that’s neither greasy nor heavy. A wedge of lemon on the side is often the only accompaniment, its acidity cutting through the richness and brightening the overall flavour.
A Taste of History
The origins of Cotoletta alla Milanese date back centuries, with the earliest known references appearing in medieval manuscripts from Milan. Its preparation is thought to have been influenced by similar breaded dishes found across Europe, but the Milanese version stands apart for its distinct use of veal and butter.
One of the most famous mentions of the dish comes from 1134, in a banquet menu served at the Basilica of Sant’Ambrogio. Over time, it became a signature dish of Milan’s culinary scene, associated with the city’s aristocratic tastes and love for high quality, locally sourced ingredients.
Though comparisons to Wiener Schnitzel are often drawn, the Milanese proudly defend their dish as the original, with some historians suggesting the recipe travelled to Vienna via Austrian occupation of Lombardy in the 19th century. Regardless of its disputed lineage, Cotoletta alla Milanese remains an undisputed icon of Milanese cuisine.
Cotoletta alla Milanese (Breaded Veal Cutlets) Recipe
Serves: 4 people
Ingredients:
For the Cutlets:
- 4 veal cutlets (bone-in, about 200g each, 1 cm thick)
- 2 cups plain breadcrumbs (preferably homemade or finely ground)
- 2 large eggs
- ½ cup all-purpose flour
- Salt, to taste
- Ground black pepper, to taste
- ½ cup grated Parmesan cheese (optional, for added flavour)
For Cooking:
- ½ cup clarified butter or a mix of butter and vegetable oil
- Lemon wedges (for serving)
For Garnish and Serving:
- Fresh parsley (optional, finely chopped)
- Mixed greens or arugula, lightly dressed with olive oil and lemon juice
Directions
Begin by preparing the veal cutlets. Use a meat mallet to gently pound the cutlets to an even thickness of about 1 cm if needed. This ensures uniform cooking. Season both sides of the cutlets lightly with salt and pepper. Set aside to allow the seasoning to absorb.
Set up a breading station with three shallow dishes. In the first dish, place the flour. In the second dish, whisk the eggs with a pinch of salt until frothy. In the third dish, combine breadcrumbs and Parmesan cheese (if using) for enhanced flavour. Mix the breadcrumb mixture thoroughly.
Dredge each veal cutlet in the flour, shaking off the excess. Dip it into the egg mixture, ensuring it is fully coated. Finally, press it firmly into the breadcrumbs, ensuring an even, thick coating. Place the breaded cutlets on a tray lined with parchment paper. Repeat with the remaining cutlets.
Place the breaded cutlets in the refrigerator for 15–20 minutes. This helps the breadcrumbs adhere better during frying and prevents them from falling off.
Heat the clarified butter in a large, heavy bottomed skillet over medium heat. The butter should be hot but not smoking, test by dropping a small breadcrumb in; it should sizzle immediately. If necessary, work in batches to avoid overcrowding the pan.
Carefully place the cutlets in the hot butter. Cook for 3–4 minutes per side, or until golden brown and crisp. Avoid flipping the cutlets too often to preserve the breading's texture. Once cooked, transfer to a plate lined with paper towels to drain excess fat.
For the best flavour and presentation, serve the cutlets immediately while still warm and crispy. Arrange on a platter with lemon wedges on the side. Lightly sprinkle with fresh parsley for added colour and freshness, if desired.
Pair the Cotoletta alla Milanese with a side of lightly dressed mixed greens or arugula. For an authentic Italian touch, offer a glass of dry white wine such as Pinot Grigio. Serve with lemon wedges for a zesty burst of flavour, enhancing the cutlets’ richness. Enjoy the dish as it was meant to be savoured, fresh and flavourful, honouring its Milanese roots.
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