Local specialties, Main, Recipes

Cotoletta alla milanese recipe (veal milanese)

Cotoletta alla milanese - enjoy

Cotoletta alla milanese (aka veal milanese) is one of the most iconic dishes from Milan, together with risotto alla milanese (saffron risotto), cassoeula or panettone.

Veal milanese is prepared with veal chops with bones, gently pounded, then dipped into flour, eggs, and a mix of bread crumbs and Parmigiano Reggiano, before being deep-fried into clarified butter (the most authentic) or vegetable oil (the more contemporary and my choice).

The first written appearance of what is the current veal Milanese dates back to 1148. In an ancient parchment, describing the menu for a lunch in the Sant’Ambrogio Abbey, it is possible to read about lumbolos cum panicio, i.e. meat from the loins, covered with bread crumbs.

This parchment makes the cotoletta alla milanese older than another similar dish, the Austrian Wiener Schnitzel. The idea is similar, but the meat cut is different (loin for the milanese, leg for the schnitzel).

Before we start preparing an amazing cotoletta alla milanese, a note on how to properly serve it. The most traditional ways are:

  • plain, with french fries as a side – this, btw, is maybe the most favorite dish of most Italian children! 🙂
  • with a topping of cherry tomatoes and arugula.

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But now… time for your first milanese veal! If you will follow the instructions, you will see that you don’t need to go to Milan to have an authentic cotoletta alla milanese!

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!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Course, Meat
Cuisine: Italian, Lombarda
Keyword: Arugula, Crispy, Milan, Milano, tomato, Veal
Servings: 3 people
Calories: 600kcal
Author: Roberto
Cost: $ 9

Equipment

  • a meat pounder
  • a chopping board
  • three plates
  • a pan

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

Notes

  • the traditional “cotoletta alla milanese” is fried in clarified butter. For health reasons, I prefer to use vegetable oil. But of course, you can use it, following the same instructions!
  • since it is a recipe from Lombardia, you can use Grana Padano instead of Parmigiano Reggiano (I will always use Parmigiano Reggiano, but I am partisan, lol)
  • how to garnish the milanese: the two traditional ways are
    • plain, with french fries as a side
    • garnished on top with arugula and cherry tomatoes, and their juice. I personally love this one, but your children will likely prefer the first one 🙂

Buon appetito!

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