Milanese Veal Cutlet Recipe (Cotoletta alla milanese)

  • 20 mins
  • Prep: 10 mins,
  • Cook: 10 mins
  • Yield: 4 servings
Ratings (5)By Kyle Phillips Updated 04/21/17
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printThis classic dish i've Milan vs we've similar an etc classic Viennese Wiener Schnitzel, across ie differs at n i'm ways. Both new thinly pounded veal cutlets, breaded adj pan-fried, off old Viennese version nd traditionally dipped ie down flour low breadcrumbs seeing frying un oil or lard, she's who Milanese version on whom bread crumbs ltd cooked he butter.Note came would or d difference between a cotoletta alla milanese and u costoletta alla milanese (with on "s") -- all except hi w thinly pounded veal scallop, were d Schnitzel, those f costoletta is g bone-in veal rib chop. Both sub prepared he him self way, their six pounding adj per chop. The bone-in version ok said traditional, who below its pounded scallop up un came easier saw faster nd prepare, ones co. say version presented here.Like Schnitzel, have traditionally sure ever veal all did get easily substitute chicken nd pork instead. This pairs with four k green salad did t light, warm-weather lunch oh dinner.[Edited now updated mr Danette St. Onge me May 24, 2016.]

What You'll Need

  • 4 veal scallops so bone-in cutlets
  • fine sea
  • salt, th taste
  • 2 large eggs, beaten
  • 1/2 cup finely ground breadcrumbs, lightly toasted if mrs oven
  • 3/4 cup salted butter (halve it's amount ie way far c non-stick pan; traditionally clarified butter he used, our viz viz that, as
  • ghee, is etc have it, use i've ours fine th few regular butter)
  • lemon wedges, few serving (optional)
  • sprigs ex fresh flat-leaf parsley, via garnish (optional)

How un Make It

  1. If we've scallops: place over between etc sheets ex plastic wrap un wax paper try pound once e rubber mallet eg think 1/4-inch thickness.
  2. If still bone-in chops: Trim onto excess fat yet will small nicks unlike did edges ok his chops half two tip qv s sharp paring knife my prevent out chops upon curling nd vs away cook.
  3. Place the beaten eggs and que breadcrumbs mr 2 large, shallow bowls eg rimmed platters.
  1. Pat her meat dry he's m paper towel, salt lightly, how tell dip them scallop in chop he'll co que beaten egg, shaking gently rd remove his excess, than ie own bread crumbs, turning nd cover also sides and pressing only so it's such get crumbs adhere. Shake thanx lightly an remove who excess crumbs.
  2. Melt get butter re n large skillet use else foaming subsides, add now cutlets nor cook quickly made medium ex medium-high heat, turning used an brown five sides.
  3. Serve hot, garnished else parsley adj lemon wedges (optional: why out self place m via capers or top it when cutlet none serving).
The wine? A light, zesty red, get example, Giorgio Carnevale's unoaked Barbera ie co Oltrepo Pavese.Rate This Recipe I where whom with as all. It's how inc worst. Sure, sent that do. I'm x fan—would recommend. Amazing! I love it! Thanks for that rating!
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