Cotoletta alla Milanese

Name: Cotoletta alla Milanese
Total time: 1200 s
Yield: 2 servings
Ingredients: 2 bone-in veal chops, at least 3/5 inch (1.5 cm) thick; 2 eggs; As needed, breadcrumbs; As needed, all-purpose flour; 7 oz clarified butter (200 grams); Salt

RK @rlk2021

Merate

Along with risotto alla Milanese and panettone, cotoletta is a symbol of Lombard cuisine. Let's learn how to make authentic cotoletta alla Milanese together.

RK @rlk2021

Merate

Along with risotto alla Milanese and panettone, cotoletta is a symbol of Lombard cuisine. Let's learn how to make authentic cotoletta alla Milanese together.

Saved

Ingredients

20 min.

2 servings

2bone-in veal chops, at least 3/5 inch (1.5 cm) thick
2eggs
As needed, breadcrumbs
As needed, all-purpose flour
7 ozclarified butter (200 grams)
Salt

Saved

Steps

20 min.

1

Trim the fat from the veal chops. Make small cuts along the edges to prevent curling.
2

In a shallow dish, beat the eggs. Place the flour in another dish or on a sheet of foil, and do the same with the breadcrumbs. I use store-bought breadcrumbs, but you can also use dry breadcrumbs you have at home.
3

Dredge each chop first in the flour, coating it well, then dip it in the beaten eggs. Finally, coat it with breadcrumbs.
4

In a small saucepan, melt the clarified butter over high heat. Clarified butter is used because it has a higher smoke point than regular butter, so it doesn't burn or leave black residue in the pan.
5

Once the butter is hot, add the veal chop and fry for about 5 minutes per side (depending on thickness), until the breading is golden and crispy.
6

When cooked, place the cotoletta on paper towels and season with salt. Traditionally, you can pour the cooking butter over the cotoletta, or serve it with lemon slices on top and French fries or your favorite side.