Cotoletta alla Milanese

Name: Cotoletta alla Milanese
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italy
Ingredients: 4 bone-in veal cutlets, pounded thin; 2 eggs, beaten; 1 1/2 cups fine breadcrumbs; 1/2 cup all-purpose flour; 6 tbsp clarified butter; 1 lemon, cut into wedges; Salt to taste

4 servings20 min prep15 min cookEasy Italy

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The Story Behind It

The Tale of Cotoletta alla Milanese

Story updated September 17, 2026

Cotoletta alla Milanese, a breaded and fried veal cutlet, has been documented in Milan since medieval times. It's long been linked, with some rivalry, to Austria's Wiener Schnitzel, each city claiming to have invented the breaded cutlet first, though food historians generally see them as parallel dishes from a broader Central European culinary tradition.

Ingredients

Scale:· 4 servings

4 bone-in veal cutlets, pounded thin
2 eggs, beaten
1 1/2 cups fine breadcrumbs
1/2 cup all-purpose flour
6 tbsp clarified butter
1 lemon, cut into wedges
Salt to taste

Instructions

1Season veal cutlets with salt on both sides.
2Dredge cutlets in flour, then beaten egg, then breadcrumbs, pressing to adhere.
3Heat clarified butter in a large skillet until shimmering.
4Fry cutlets 3-4 minutes per side until golden and crisp.
5Drain briefly on paper towels.
6Serve immediately with lemon wedges.

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