📝 About This Recipe
Transport your senses to the heart of Northern Italy with this quintessential Breaded Veal Cutlet, known as Cotoletta alla Milanese. We use tender, milk-fed veal pounded to a delicate thinness, then enveloped in a triple-coated crust of seasoned flour, farm-fresh eggs, and golden breadcrumbs. The result is a magnificent contrast of textures: a shatteringly crisp, buttery exterior that gives way to succulent, melt-in-your-mouth meat.
🥗 Ingredients
The Veal
- 4 pieces Veal cutlets (about 5-6 ounces each, preferably top round or loin)
- 1 teaspoon Kosher salt (plus more for final seasoning)
- 1/2 teaspoon Freshly cracked black pepper (to taste)
The Breading Station
- 1/2 cup All-purpose flour (for dredging)
- 2 Large eggs (beaten well)
- 1 tablespoon Whole milk (whisked into the eggs)
- 1 cup Panko breadcrumbs (for extra crunch)
- 1/2 cup Fine Italian breadcrumbs (for full coverage)
- 1/4 cup Parmigiano-Reggiano (finely grated)
- 1/2 teaspoon Dried oregano
For Frying & Garnish
- 4 tablespoons Unsalted butter (for flavor and browning)
- 1/4 cup Neutral oil (such as grapeseed or canola)
- 2 tablespoons Fresh parsley (finely chopped)
- 1 whole Lemon (cut into wedges)
👨🍳 Instructions
-
1
Place the veal cutlets between two sheets of plastic wrap or parchment paper. Using the flat side of a meat mallet, gently pound the veal from the center outward until they are an even 1/4-inch thickness.
-
2
Pat the pounded veal dry with paper towels. Season both sides of each cutlet generously with kosher salt and freshly cracked black pepper.
-
3
Set up your dredging station with three shallow bowls. In the first bowl, place the flour. In the second, whisk the eggs and milk together until no streaks remain.
-
4
In the third bowl, combine the Panko, fine breadcrumbs, grated Parmigiano-Reggiano, and dried oregano. Mix well to ensure the cheese is evenly distributed.
-
5
Dredge one cutlet in the flour, shaking off any excess so only a thin, translucent coating remains.
-
6
Dip the floured cutlet into the egg wash, ensuring it is completely submerged and coated. Lift and let the excess egg drip back into the bowl.
-
7
Place the cutlet into the breadcrumb mixture. Press down firmly with your palms to adhere the crumbs, flip, and press again. Place the breaded cutlet on a wire rack.
-
8
Repeat the process for the remaining cutlets. Let the breaded veal rest on the rack for 5-10 minutes; this helps the breading set so it doesn't fall off during frying.
-
9
In a large heavy-bottomed skillet or cast-iron pan, heat the oil and butter over medium-high heat. Wait until the butter stops foaming and begins to smell slightly nutty.
-
10
Carefully lay two cutlets into the pan (do not overcrowd). Fry for 3-4 minutes on the first side until the edges are deep golden brown and the crust is crisp.
-
11
Flip the cutlets using tongs. Fry for another 2-3 minutes on the second side. The veal is thin and cooks quickly, so focus on the color of the crust.
-
12
Transfer the finished cutlets to a plate lined with paper towels to drain for 30 seconds. Immediately sprinkle with a tiny pinch of salt while the oil is still wet.
-
13
Wipe out the pan if the butter has burned, add fresh oil/butter, and repeat with the remaining cutlets.
-
14
Garnish with fresh parsley and serve immediately with lemon wedges for squeezing over the top.
💡 Chef's Tips
Always pound the meat to an even thickness to ensure the entire cutlet cooks at the same rate. Letting the breaded cutlets rest on a wire rack before frying is the secret to a crust that doesn't flake off in the pan. Use a combination of butter and oil; the oil raises the smoke point while the butter provides that classic European flavor. Don't skimp on the lemon—the acidity is essential to cutting through the richness of the fried breading. If the breadcrumbs are browning too fast, lower the heat slightly; you want a steady sizzle, not a violent bubble.
🍽️ Serving Suggestions
Serve alongside a bright Arugula Salad with shaved Parmesan and a lemon vinaigrette. Pair with a side of buttery Saffron Risotto for a traditional Milanese feast. A crisp, dry Italian white wine like Gavi or Pinot Grigio complements the delicate veal perfectly. For a comforting touch, serve with lightly buttered egg noodles tossed with fresh sage. Top with a simple tomato and basil bruschetta mix for a refreshing summer variation.