Crispy Breaded Veal Chop Milanese — Cotoletta di Vitello alla Milanese
The Milanese benchmark cutlet — a bone-in veal chop pounded thin, dredged in flour and beaten egg, coated in fine breadcrumbs, then shallow-fried in clarified butter until golden, served with rocket, cherry tomatoes, and lemon.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat veal chops dry. Season with 1/2 tsp salt and 1/2 tsp pepper. Set up three shallow plates: flour in the first, beaten eggs in the second, breadcrumbs in the third. Halve cherry tomatoes. Toss arugula and tomatoes with 2 tsp olive oil, balsamic vinegar, and a pinch of flaky salt.
Dredge
Coat each veal chop in flour, shaking off excess. Dip in beaten egg, letting excess drip off. Press firmly into breadcrumbs, pressing to adhere evenly on both sides.
Fry
Heat clarified butter in a wide skillet over medium heat until shimmering but not smoking. Working with both chops, lay them in foaming butter. Cook 4 minutes undisturbed until undersides are deep golden. Flip carefully and cook 4 minutes more until second sides are golden and internal temperature reaches 60°C.
Rest and plate
Lift cotolette onto a paper-towel-lined plate to drain briefly. Sprinkle with 1/2 tsp flaky salt while hot. Plate the cutlets, pile arugula-tomato salad on top or beside each, tuck lemon wedges alongside. Serve immediately while crisp.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.