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Cotoletta alla milanese recipe

Cotoletta alla Milanese

The Cotoletta alla Milanese, or Milanese Veal Cutlet, 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.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Central European, Italian
Servings 4 people
Calories 550 kcal


  • 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!


Serve with some broccoli or potatoes as a contorno (side dish).
Keyword Cutlet, Veal