restaurantTraditional recipe

Cotoletta alla Milanese

Name: Cotoletta alla Milanese
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 persone
Cuisine: Italian
Ingredients: 4 veal chops with bone (2 cm thick); 2 eggs; 200g fine breadcrumbs; 150g clarified butter; to taste salt; 1 lemon

MediumschedulePrep: 20 minutilocal_fire_departmentCook: 10 minutigroup4 persone

Cotoletta alla Milanese is a veal chop with bone, breaded and fried in clarified butter. Tall and juicy inside, incredibly crispy outside: it is the quintessential second course of Milan.

The "cotoletta with bone" is an institution: the handle is wrapped in aluminum foil to grip it.

Preparation

1
Lightly pound the chops (they should remain 1.5 cm thick).
2
Season on both sides.
3
Dip in beaten egg, then in breadcrumbs, pressing well.
4
Heat abundant clarified butter.
5
Fry for 4-5 minutes per side until golden brown.
6
Drain on paper towels.
7
Serve with lemon wedges.

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Chef's Tips

The Cotoletta alla Milanese MUST be with bone and thick. Clarified butter is essential: it doesn't burn and gives a unique flavor.

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