Cotoletta alla milanese (veal milanese)

One of the most iconic dishes from Milan, cotoletta alla milanese is the perfect
main for your children and your whole family. Here the original recipe, with a
trick!

Servings: 3 people

Author: Roberto

Prep Time
20 minutes

Cook Time
15 minutes

Total Time
35 minutes

Course:

Main Course Meat

Cuisine:

Italian Lombarda

Keywords:

tomato Veal crispy arugula Milan Milano

🧂 Ingredients

3 veal chops with bones

in Italian: "nodini di vitello"
q.s. water
50 gr all purpose flour
30 gr bread crumbs
30 gr grated Parmigiano Reggiano

you can use Grana Padano
2 organic eggs
q.s. clarified butter or vegetable oil

to fry (original recipe requires clarified butter)
q.s. cherry tomatoes

optional, to garnish
q.s. arugula

optional, to garnish

Instructions

1 Prepare the ingredients at ambient temperature. One of the secrets of a real
milanese veal is to dip the meat into two different "powders": first flour,
second a mix 50-50 of bread crumbs and grated Parmigiano Reggiano.
2 For each veal chop, you need to:

1. (optional) remove the fat in excess (on the border),

2. make two small cuts on the side with no bone, so that the meat will not curl
during the cooking and will create the "elephant ear"

3. pound the meat to make it thinner and larger. This will be easier if you make
it wet with some water (see video)
3 If you want to garnish your cotoletta with arugula and cherry tomatoes, prepare
a salad in advance. So it will have time to create a delicious juice, that you
will pour on the cotoletta right after frying it.
4 Pour a generous amount of vegetable oil (or clarified butter) into a pan, and
turn the heat on. Now dip the meat into the flour. Do it carefully, every part
needs to be covered with flour, thus the egg will better stick to it.
5 Whisk the eggs, then carefully dip the meat into them. After the dip, drain it,
or it will get messy once into the bread crumbs.
6 Now dip it into a 50-50 mix of Parmigiano Reggiano and bread crumbs. Your veal
chop is ready to be fried, so check for oil temperature (I use a drop of water,
it the oil makes noise it's ready)…
7 and drop the chop into the oil. Since you pounded the meat, it will take 2-2.5
minutes, each side.
8 After the 4-5 minutes frying, remove the oil excess with some paper. Your
authentic cotoletta alla milanese is ready! You can garnish it with some arugula
and cherry tomatoes salas, or enjoy it with some french fries. Buon appetito 🙂