Cotoletta alla Milanese — Classic Milanese Breaded Veal Cutlet

The cotoletta (or Costoletta) alla Milanese is a thin, delicate veal cutlet dipped in egg and breadcrumbs and sautéed in butter. While this is often imitated throughout Italy — often heavy-handedly deep-fried, or bathed in tomato sauce — the genuine article in Milan is delicious.

While traditionally done with a boneless veal cutlet, it’s also common to use a thin chop on the bone. Either way, the veal must be pounded thin before cooking to tenderize the meat. The cutlet you begin with (whether with the bone or not) is not a thin strip like a scallopina, but larger — at least the size of a large hand. Try to find a butcher who will cut the meat properly.

Ingredients for 2 Servings:

2 large veal cutlets, with or without bone, pounded thin
2 medium to large eggs
Unflavored breadcrumbs, preferably fresh
Salt and freshly ground pepper to taste
4 tablespoons (60 grams) unsalted butter
¼ lemon, halved (optional)

Pound the veal as thin as possible. Beat the eggs, then dip the veal cutlet in them. Lift it up and let any extra eggs slide off. Then press both sides of the cutlet into a plate of breadcrumbs to which a little salt and pepper have been added. The veal should be thoroughly covered, but not overloaded. Lift the breaded cutlet and let any extra crumbs fall off. Repeat the process with the other cutlet. Melt the butter in a large, heavy-bottomed pan and cook the cutlets on both sides over medium heat. They should be golden brown, but not burned. Serve them immediately, accompanied by a wedge of lemon for those who want it.

Suggested wine: A medium red from the Valtellina or the Oltrepò Pavese, or a Dolcetto.

(Recipe courtesy of Fred Plotkin, co-author of Rick Steves Italy for Food Lovers book.)