- View
When you think of Milan, fashion runways and towering cathedrals might spring to mind first. Yet tucked between the city’s elegant boulevards lies a culinary treasure that has fed generations of Milanese families for centuries.
Cotoletta alla Milanese represents far more than breaded meat on a plate. This golden, crispy cutlet embodies the soul of Lombard cooking, where simplicity meets precision and every bite tells a story of northern Italian tradition.
Walk into any trattoria in Milan’s historic centre and you’ll likely spot tables of locals savouring this dish with nothing more than a wedge of lemon and perhaps a simple salad. There’s no need for elaborate sauces or complicated accompaniments.
The cotoletta stands proudly on its own, its crackling exterior giving way to tender, succulent meat that has been perfected through generations of careful preparation. This is food that honours its ingredients rather than hiding them.
Want to dive deeper into Italian cuisine? Don’t miss our post on 20 Traditional Italian Foods to Try
What Is Cotoletta alla Milanese?
Cotoletta alla Milanese is a veal cutlet that’s been pounded thin, coated in breadcrumbs, and fried in clarified butter until it achieves that signature amber hue. The cut traditionally comes from the loin, complete with its bone.
What distinguishes this preparation from similar breaded cutlets found elsewhere is the meticulous attention to detail. The veal gets hammered to an even thickness, ensuring it cooks uniformly and remains tender throughout.
Then comes the breading process: a light dusting of flour, a bath in beaten egg, and finally a generous coating of fine breadcrumbs. Some recipes call for leaving the breaded cutlet to rest before cooking, allowing the coating to properly adhere.
The cooking method matters enormously here. Authentic cotoletta must be fried in clarified butter, which can reach higher temperatures without burning whilst imparting a subtle, nutty richness to the finished dish.
The cutlet should have enough room in the pan to cook evenly, emerging with a crisp, golden shell that shatters delightfully at first bite. Done properly, the meat inside remains juicy, creating a textural contrast that makes each mouthful satisfying.
Ingredients and Taste
The beauty of Cotoletta alla Milanese lies in its straightforward ingredient list. You need quality veal cutlets, preferably from the loin with the bone attached, though some modern variations use boneless cuts.
Plain flour serves as the first layer of coating. Fresh eggs, lightly beaten, come next. Fine dried breadcrumbs create that essential crispy shell. Clarified butter provides the cooking medium, whilst salt and pepper offer seasoning.
That’s genuinely all you need, though a lemon wedge for serving is practically mandatory. The simplicity allows each component to shine without competition, letting the quality of the veal take centre stage in every bite.
The taste experience begins with that first crunch as your fork breaks through the golden crust. The breadcrumb coating delivers a satisfying crackle, fried to perfection so it’s never greasy but wonderfully crisp throughout.
Beneath this protective shell, the veal reveals itself as remarkably delicate and mild, with a subtle sweetness that’s characteristic of good quality meat. The butter adds depth without overwhelming, creating savoury notes that complement rather than dominate.
What strikes many people about this dish is its remarkable cleanliness of flavour. There’s no heavy breading that masks the meat, no aggressive seasoning that shouts for attention. Instead, you get pure, honest tastes that work in harmony.
A squeeze of fresh lemon brightens everything, cutting through the richness and adding a zingy freshness that makes you reach for another bite. The bone, if present, contributes an extra dimension of flavour that bone-in cuts always possess.
A Taste of History
The origins of Cotoletta alla Milanese have sparked considerable debate among food historians. Some trace its lineage back to medieval times, when breaded, fried meats appeared in Lombard cuisine as early as the 1100s.
One popular theory suggests the dish evolved from Austrian Wiener Schnitzel, given Milan’s historical connections to the Habsburg Empire. However, many Milanese firmly insist the opposite is true, arguing that their cotoletta influenced the Viennese version.
A famous anecdote involves an Austrian field marshal named Radetzky who allegedly sent the recipe back to Vienna after tasting it in Milan during the 19th century. Whether true or embellished, the story reflects the pride Milanese cooks take in their creation.
What we know with more certainty is that by the 1800s, Cotoletta alla Milanese had become firmly established in the city’s culinary repertoire. Pellegrino Artusi’s landmark 1891 cookbook included a recipe, cementing its place in Italian gastronomic canon.
The dish represented both celebration and comfort, appearing at family Sunday lunches and special occasions whilst also serving as reliable everyday fare. Throughout the 20th century, as Milan transformed into an industrial powerhouse, the cotoletta remained constant.
It represented tradition in a rapidly modernising city, a connection to Lombard roots that transcended social class. Factory workers and business executives alike could be found enjoying this democratic dish that required no pretension to appreciate fully.
How to Make Cotoletta alla Milanese (Breaded Veal Cutlets)
Cotoletta alla Milanese is one of Milan’s proudest culinary traditions, known for its golden crust and tender veal interior. The secret lies in quality ingredients and careful frying, creating a crisp exterior that locks in flavour. Serve it hot with a wedge of lemon for a truly Milanese experience. See the recipe card at the bottom for printable directions
Ingredients
- 4 veal cutlets, bone-in (about 180 g each)
- 2 large eggs
- 100 g plain flour
- 150 g fine breadcrumbs (preferably homemade)
- 80 g unsalted butter
- Salt, to taste
- Lemon wedges, for serving
Cooking Instructions
Step 1: Prepare the veal cutlets
Place the veal cutlets between two sheets of baking paper. Gently flatten them using a meat mallet until they are about 1 cm thick. This ensures even cooking and tender meat. Pat dry with kitchen paper to remove surface moisture.
Step 2: Season lightly
Sprinkle a pinch of salt on both sides of each cutlet. Avoid over seasoning, as traditional Milanese preparation keeps the flavours delicate to highlight the veal’s natural taste.
Step 3: Set up the breading station
Arrange three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Coat each cutlet first in flour, shaking off excess, then dip into the eggs, ensuring full coverage, and finally press into breadcrumbs. Gently pat to secure the coating.
Step 4: Rest the coated veal
Place the breaded cutlets on a tray and rest for 10 minutes. This helps the coating adhere firmly, preventing it from slipping off during frying. Meanwhile, prepare your pan and butter.
Step 5: Heat the butter
Melt the butter in a large frying pan over medium heat until it begins to foam and turn lightly golden. Use clarified butter if available, as it withstands higher heat and enhances flavour.
Step 6: Fry the cutlets
Add the cutlets to the pan, two at a time to avoid crowding. Fry for about 4 minutes per side until golden brown. Tilt the pan occasionally to baste the cutlets with the butter for a crisp and evenly coloured crust.
Step 7: Drain and rest
Transfer the fried cutlets onto a wire rack or kitchen paper to drain excess butter. Let them rest briefly to retain their juiciness before plating.
Step 8: For serving
Serve immediately while hot, accompanied by lemon wedges. Traditionally, Cotoletta alla Milanese is enjoyed with a simple salad or roasted potatoes, keeping the meal light and balanced.
Variations and Substitutions
- Meat substitute: Pork or chicken cutlets can be used if veal is unavailable. Adjust cooking time as they may cook faster.
- Breadcrumbs: Use panko for a slightly crunchier result, though traditional Milanese uses fine, dry breadcrumbs.
- Butter: Clarified butter gives better flavour and a crisp finish but olive oil can be used in a pinch.
- Herbs: Add a touch of finely chopped parsley to breadcrumbs for a subtle aromatic note.
Cooking Tips for Perfect Cotoletta alla Milanese
- Use bone-in veal for authentic presentation and better moisture retention.
- Resting the breaded cutlets before frying helps the crust set and prevents separation.
- Keep the heat moderate to avoid burning the butter while ensuring a golden crust.
- Baste the cutlets as they fry for even browning and richer flavour.
- Always serve immediately to preserve crispness.
How to Store and Reheat
Cotoletta alla Milanese tastes best when served immediately after cooking, whilst the coating remains at peak crispness. However, life doesn’t always cooperate with ideal timing, so knowing proper storage methods helps preserve quality.
If you need to store leftovers, let the cutlet cool completely to room temperature first. Wrap it loosely in kitchen paper, then place it in an airtight container. It will keep in the refrigerator for up to two days maximum.
Reheating requires some care if you want to reclaim any of that original texture. Your oven offers the best results. Preheat it to about 180°C and place the cutlet on a wire rack set over a baking tray for even heating.
This allows air to circulate all around, helping to re-crisp the coating. Heat for roughly 10 to 15 minutes until warmed through. The breadcrumbs won’t be quite as shatteringly crisp as when freshly fried, but this method comes closest.
Avoid microwaving if possible, as it turns the crispy coating disappointingly soggy. If you absolutely must use a microwave, try placing the cutlet on a rack and heating in short bursts, though accept that texture will suffer.
Some people successfully use an air fryer for reheating, which can restore decent crispness in about five to seven minutes at 180°C. Whatever method you choose, avoid overheating, as this dries out the delicate veal considerably.
Italian Cotoletta alla Milanese (Breaded Veal Cutlets)
Equipment
- Meat mallet
- 3 shallow dishes
- Whisk
- Heavy bottomed skillet
- Tongs or spatula
- Tray lined with parchment paper
- Paper towels
Ingredients
- 4 veal cutlets bone-in (about 180 g each)
- 2 large eggs
- 100 g plain flour
- 150 g fine breadcrumbs preferably homemade
- 80 g unsalted butter
- Salt to taste
- Lemon wedges for serving
Instructions
- Place the veal cutlets between two sheets of baking paper. Gently flatten them using a meat mallet until they are about 1 cm thick. This ensures even cooking and tender meat. Pat dry with kitchen paper to remove surface moisture.
- Sprinkle a pinch of salt on both sides of each cutlet. Avoid over seasoning, as traditional Milanese preparation keeps the flavours delicate to highlight the veal’s natural taste.
- Arrange three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Coat each cutlet first in flour, shaking off excess, then dip into the eggs, ensuring full coverage, and finally press into breadcrumbs. Gently pat to secure the coating.
- Place the breaded cutlets on a tray and rest for 10 minutes. This helps the coating adhere firmly, preventing it from slipping off during frying. Meanwhile, prepare your pan and butter.
- Melt the butter in a large frying pan over medium heat until it begins to foam and turn lightly golden. Use clarified butter if available, as it withstands higher heat and enhances flavour.
- Add the cutlets to the pan, two at a time to avoid crowding. Fry for about 4 minutes per side until golden brown. Tilt the pan occasionally to baste the cutlets with the butter for a crisp and evenly coloured crust.
- Transfer the fried cutlets onto a wire rack or kitchen paper to drain excess butter. Let them rest briefly to retain their juiciness before plating.
- Serve immediately while hot, accompanied by lemon wedges. Traditionally, Cotoletta alla Milanese is enjoyed with a simple salad or roasted potatoes, keeping the meal light and balanced.
