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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 :)