The Cotoletta alla Milanese is quite a common dish in the real Milan, Italy; so common, in fact, that many people simply ask for una milanese in restaurants there.
The cotoletta alla milanese is simply a veal cutlet, breaded and fried. It is quite similar to the Wiener schnitzel, and rightly so, because that whole region of northern Italy, including Milan, used to be under Austrian rule.
One of the main differences is that the bone stays in when making the cotoletta alla milanese. This dish is quite a simple one with few ingredients, and it is just as easy to produce. Though there are several variations of this dish, it all basically boils down to a veal cutlet breaded and fried in clarified butter.
Cotoletta alla Milanese
- 4 veal cutlets
- 2 large eggs
- 1 stick butter (110-120 g)
- 1 cup breadcrumbs
- 1 tsp salt (or to taste)
- 1 tsp pepper (or to taste)
- In one bowl, crack the eggs into it and mix with a pinch of salt and pepper. Stir.Prepare another bowl with just the breadcrumbs.
- Tenderize the veal cutlets by hitting with a meat mallet or sledgehammer or anything of substantial weight that you have at your disposal.
- Dip each cutlet into egg mixture, then dip in breadcrumb bowl, completely coating veal cutlet with both; you may dip again in both the eggs and the breadcrumbs to fully coat the cutlets.
- Heat butter in open pan and fry cutlets until golden brown on each side.
- Buon appetito!