Italian
Cotoletta alla Milanese
“A golden, crispy exterior encases the tender veal, offering a symphony of textures and the essence of Milanese tradition with every bite.”
Veal
Egg
breadcrumbs
Butter
Lemon
saltMedium45 min
Where it comes from
Cotoletta alla Milanese is a celebrated dish from Milan, in the Lombardy region, where it is said to have been enjoyed by the nobility as early as the 12th century, showcasing the region's love for butter and breaded meats.
On the Palate
What goes into it
Fruits
Herbs & Spices
Grains & Staples
Dairy & Fats
Sauces & Condiments
How it's made
- 1
Gently pound the veal to an even thickness, ensuring tenderness.
- 2
Season the veal with salt and black pepper.
- 3
Dip the veal in beaten egg, then coat it evenly with breadcrumbs.
- 4
In a large skillet, melt butter with sage over medium heat.
- 5
Fry the veal until golden brown on both sides, about 3-4 minutes per side.
- 6
Serve immediately with a wedge of lemon for a fresh, zesty finish.
