Classic Veal Milanese recipe

Classic Veal Milanese recipe

Cotoletta alla Milanese: without a doubt the undisputed symbol of Milan and for me simply unavoidable to taste every time I go to this wonderful Italian city. I still remember the first time I tasted a perfectly made schnitzel in a small restaurant in Brera, the old part of the city of Milan. Suddenly I was dazzled by a huge disc of meat, almost as big as the table, accompanied by delicious and crispy roasted potatoes. Only in that moment I realized that before that I had never tasted a real cotoletta, I had never even been worthy to call it cotoletta.

This typical northern dish is usually made even better by a creamy and generous portion of saffron risotto, which crowns the meal in a sensational way.

Today I have brought you this simple recipe with few ingredients, but capable of amazing any guest who comes to dinner at the last minute. Very important, however, is the quality of the meat and the presence of the bone, which makes it more attractive. In addition, the meat must be cut at bone height, about three centimeters, and fried not in oil, as I thought before, but in butter (better if clarified, so as not to burn the meat).

Classic Veal Milanese recipe

My advice

In this recipe it is advisable to use clarified butter for cooking because it is deprived of casein. Precisely for this reason it is more suitable for frying because its smoking point reaches 180° C (180° F), as opposed to the normal one which is around 120° C (120° F), therefore ensuring a better cooking of foods without the risk of burning the breadcrumbs.

BUY THE COOKBOOK

Classic Veal Milanese recipe

Vittoria
This typical northern dish is usually made even better by a creamy and generous portion of saffron risotto, which crowns the meal in a sensational way.
Prep Time 10 mins
Cook Time 6 mins
Servings 4

Ingredients
 
 

  • 4 veal chops with the bone, cut at bone height (about 3 cm)
  • 2 eggs
  • Breadcrumbs
  • Clarified butter (alternatively normal butter)
  • 1 lemon
  • salt

Instructions
 

  • To prepare at home a classic cotoletta alla milanese, just like the ones you enjoy in northern Italy with a creamy saffron risotto, you will need to start from the purchase in a butcher shop of a good quality meat, with the bone. Remove any residual bone and wash the meat, dry it and place it on a cutting board. Beat the meat starting from the outside towards the inside and then incise the edge about 3 times, so that it will not curl up during cooking.
  • Beat the eggs in a bowl, place the breadcrumbs in another. Dip the meat first in the eggs, then in the breadcrumbs, massaging well.
  • Melt about a tablespoon of butter in a skillet and when it sizzles, lay the meat in it. Cook each side for about 3 minutes on high heat, or until golden brown. You will only need to turn the meat once. Finally, place it on a sheet of paper towels or, even better, on a small grill with a plate underneath. In this way the side in contact with the grill will not soften and will remain crispy.
  • Season with salt and garnish with lemon juice. If you really want to feel like you're in Milan, serve with a delicious saffron risotto. Enjoy!

FOOD & WINE PAIRING

PIERLUIGI’S ADVICE

FOOD & WINE PAIRING

PIERLUIGI’S ADVICE

VINO

Chianti Classico DOCG, Red Wine from Tuscany, Italy – Sangiovese Grapes

SHOP

You Might Also Like