Name: Cotoletta alla Milanese
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 4 Veal Cutlets, thin cutlets; ½ tsp Salt; ¼ tsp Ground Black Pepper; ¼ cup All-Purpose Flour, for coating; 1 Egg, beaten; ¾ cup Breadcrumbs, for coating; 2 tbsp Unsalted Butter, for frying; 1 tbsp Olive Oil, for frying; 1 Lemon, cut into wedges

30 mintotal

Prep 15 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: None

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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time; bread the cutlets and fry them just before serving so the crust stays crisp.

Method

Pat the veal cutlets dry and season with salt and black pepper powder.
Coat each cutlet lightly with all-purpose flour, dip in beaten egg, then coat with breadcrumbs.
Heat butter and olive oil in a wide pan over medium heat.
Pan-fry the cutlets until golden and crisp on both sides.
Drain briefly on absorbent paper.
Serve immediately with lemon wedges.

How to tell it's done

The coating should be golden and crisp, while the veal remains tender inside.

Getting it right

Tip

A thin, even cutlet cooks quickly and stays tender under the crisp coating.

What to serve it with

Serve with salad, roasted potatoes, or lemon wedges.

Common mistakes

The coating falls off or browns before the veal cooks.: Pat the cutlets dry, press crumbs on firmly, and fry over steady medium heat instead of very high heat.

Substitutions

Chicken Breast can be used as a practical fallback, but it will not be classic Cotoletta alla Milanese.
Press breadcrumbs gently so they adhere well.
Use medium heat so the crust browns without burning before the meat cooks.

Storing and reheating

Cotoletta is best freshly fried. Refrigerate leftovers for up to 2 days and reheat in an oven until hot and crisp; freezing is not recommended.

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