📝 About This Recipe
The Cotoletta alla Milanese is a cornerstone of Lombardy’s culinary heritage, a golden-crusted masterpiece that celebrates the perfect marriage of tender veal and nutty clarified butter. Traditionally using a thick, bone-in veal chop, this dish is defined by its rich aroma and the satisfying crunch of its perfectly fried exterior. It is an elegant yet deeply comforting main course that represents the very heart of refined Milanese dining, offering a flavor profile that is both simple and incredibly sophisticated.
🥗 Ingredients
The Meat
- 4 pieces Bone-in veal chops (rib section) (about 1-inch thick, approximately 10-12 oz each)
The Breading
- 3 cups Stale white bread crumbs (finely ground from crustless Italian bread)
- 3 Large eggs (room temperature)
- 1/2 cup All-purpose flour (for light dusting)
- 1 teaspoon Fine sea salt
- 1/2 teaspoon Freshly ground black pepper
Frying and Finishing
- 1.5 cups Clarified butter (Ghee) (essential for the authentic flavor and high smoke point)
- 1 pinch Maldon sea salt (for finishing)
- 2 Fresh lemons (cut into thick wedges)
- 1 sprig Fresh flat-leaf parsley (for garnish)
👨🍳 Instructions
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1
Begin by preparing the veal chops. Use a sharp knife to scrape the rib bone clean of any excess meat or fat (Frenching the bone) for a professional presentation.
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2
Place each chop between two sheets of parchment paper and use a meat mallet to lightly pound the meat. You aren't looking to make it thin like a schnitzel; aim for a uniform thickness of about 3/4 inch.
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3
Set up a standard breading station: one shallow bowl with the flour, a second bowl with the eggs lightly whisked with a pinch of salt and pepper, and a third wide dish with the fine breadcrumbs.
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4
Pat the veal chops completely dry with paper towels. This is crucial for ensuring the breading adheres properly and doesn't steam off.
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5
Dredge a chop lightly in the flour, shaking off all excess so only a translucent film remains.
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6
Dip the floured chop into the egg wash, ensuring every nook and cranny is coated, then let the excess drip off.
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7
Place the chop into the breadcrumbs. Press down firmly with the palm of your hand to ensure a thick, even coating of crumbs. Repeat for all chops.
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8
In a large heavy-bottomed skillet, melt the clarified butter over medium heat. The butter should be deep enough to come halfway up the side of the meat (about 1/2 inch deep).
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9
Test the butter by dropping in a breadcrumb; if it sizzles immediately, it is ready. Carefully place two chops into the pan, ensuring they are not crowded.
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10
Fry the chops for 6-8 minutes per side. Use a spoon to occasionally baste the bone and the top of the meat with the hot butter to ensure even cooking.
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11
Once the crust is a deep, uniform golden brown and the internal temperature reaches 145°F (63°C), carefully remove the chops from the pan.
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12
Drain the cotoletta on a wire rack set over a baking sheet for 2 minutes. This keeps the bottom from getting soggy, which happens on paper towels.
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13
Immediately sprinkle with a generous pinch of Maldon sea salt while the butter is still active on the crust.
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14
Serve immediately on warmed plates with a fresh lemon wedge on the side and a sprig of parsley for garnish.
💡 Chef's Tips
Always use clarified butter; regular butter contains milk solids that will burn at the temperatures required for a crisp crust. Do not salt the raw meat directly before breading, as salt draws out moisture which can cause the breading to detach during frying. For the most authentic texture, grind your own breadcrumbs from high-quality stale Italian bread rather than using store-bought 'panko' or toasted crumbs. Ensure the veal is at room temperature for 30 minutes before cooking to ensure the meat cooks evenly through to the bone. If your chops are very thick, you can finish them in a 350°F oven for 5 minutes after browning to ensure they are cooked through.
🍽️ Serving Suggestions
Pair with a simple Arugula and Cherry Tomato salad dressed with extra virgin olive oil and balsamic to cut through the richness. Serve alongside a creamy Saffron Risotto (Risotto alla Milanese) for the ultimate traditional pairing. A crisp, dry Italian white wine like a Gavi di Gavi or a Franciacorta sparkling wine balances the buttery crust beautifully. Roasted fingerling potatoes with fresh rosemary and garlic make an excellent hearty side. Always provide extra lemon wedges, as the acidity is essential to brighten the flavors of the fried veal.