Cotoletta alla Milanese

Name: Cotoletta alla Milanese
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 Bone-in Veal Rib Chop (Costoletta)s, 2–3 cm thick; 2 Large Eggs, beaten; 120g Fine Dry Breadcrumbs, from stale white bread; 150g Clarified Butter, for shallow frying; 1 Lemon, cut into wedges

Cotoletta alla Milanese is a timeless Milanese classic: a bone-in veal chop pounded thin, enrobed in a golden, crisp breadcrumb crust and pan-fried in fragrant clarified butter. The result is tender, juicy meat with a crunchy exterior that’s brightened with a squeeze of fresh lemon.

Cotoletta alla Milanese is a timeless Milanese classic: a bone-in veal chop pounded thin, enrobed in a golden, crisp breadcrumb cr... Show more

Traditional Italian Recipe

Health Grade

C- · Balanced

Rating

4.1

Time

30 min

Price

1,57 €

Calories

604 kcal

quick

easy

high protein

low sugar

Method

Prep the veal

Pat the Bone-in Veal Rib Chop (Costoletta) dry with paper towels, then repeat with the second chop. If any edges are uneven, press the meat gently so each chop sits as flat as possible; a dry, even surface helps the coating stick and the chops cook more uniformly.

Set up breading

Crack the Large Eggs into a shallow bowl and beat until smooth and fully blended. Spread the Fine Dry Breadcrumbs on a wide plate or tray in an even layer so you can coat the chops without clumping.

Bread the chops

Dip each chop into the egg, turning to coat every side and letting the excess drip back into the bowl. Press it firmly into the breadcrumbs, then turn and press again so the crust is even, compact, and fully covered around the bone and edges.

Heat the butter

Set a large skillet over medium heat and add the Clarified Butter. Let it melt and warm until it shimmers and a pinch of breadcrumbs would sizzle right away.

Fry the cutlets

Lay the chops in the hot butter without crowding the pan. Fry for 5 minutes, turn them carefully, then fry for 5 minutes more, spooning a little butter over the tops as they cook until the crust is deep golden brown and the veal is just cooked through.

Serve with lemon

Cut the Lemon into wedges, then serve the cotoletta immediately while the crust is still crisp. Let everyone squeeze the lemon over the veal at the table for a bright finish.

Ingredients

Method

For 2 servings

Adjust servings

Cutlets

2 Bone-in Veal Rib Chop (Costoletta)s, 2–3 cm thick
2 Large Eggs, beaten
120g Fine Dry Breadcrumbs, from stale white bread
150g Clarified Butter, for shallow frying
1 Lemon, cut into wedges

🧂 Plus ~2g of salt

Nutrition

Per Serving.

Calories

604 kcal

30% of Daily kcal

Protein

44 g

89% RDI

Fat

28 g

13g sat fat

Carbs

45 g

16% RDI

Sugar

3.9 g

8% RDI

Fiber

3.2 g

11% RDI

Salt

2.9 g

58% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

C- · 5.9 / 10

Comments

Click to rate

Ingredients

For 2 servings

Adjust servings

Cutlets

2 Bone-in Veal Rib Chop (Costoletta)s, 2–3 cm thick
2 Large Eggs, beaten
120g Fine Dry Breadcrumbs, from stale white bread
150g Clarified Butter, for shallow frying
1 Lemon, cut into wedges

🧂 Plus ~2g of salt

Cotoletta alla Milanese

Method

Prep the veal

Set up breading

Bread the chops

Heat the butter

Fry the cutlets

Serve with lemon

Ingredients

Method

Cutlets

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

Cutlets

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