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Cotoletta alla milanese
Milan's bone-in veal chop, breaded and fried golden in clarified butter
The Milanese cotoletta is a thick, bone-in veal rib chop, dipped in egg and breadcrumbs and fried slowly in clarified butter until the crust is deep gold and the meat inside is still juicy and faintly pink. It is the standard Sunday and celebration dish in Milan's old trattorie, served with just a lemon wedge and perhaps a rocket and tomato salad or a few roast potatoes. Unlike the thin, beaten schnitzel, the true cotoletta keeps its bone and is only lightly flattened, so it stays tender. Chef's tip: clarify the butter yourself or use ghee; ordinary butter burns at frying heat and leaves bitter black specks on the crumb.
- Total time
- 30 min
- Difficulty
- medium
- Serves
- 2
Ingredients
To serve
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Method
0/6 doneStep 1: Trim the fat from 2 bone-in veal rib chops and snip the edge in two places so they don't curl. Put each chop between baking paper and beat the meat (not the bone) gently with a mallet until about 1.5 cm thick.
Step 2: Dip each chop in 2 eggs, letting the excess drip off, then press it firmly into 4 oz fine dry breadcrumbs on both sides and around the edge. Pat the crumb down with your palm so it sticks.
5 minStep 3: Heat 3 ½ oz clarified butter or ghee in a large heavy frying pan over a medium heat until a breadcrumb sizzles steadily, about 325°F. The fat should come about 5 mm up the sides of the chops.
Step 4: Fry the chops for 5–6 minutes until the underside is evenly deep golden. Don't turn them up too high: the most common mistake is a dark crust over raw meat by the bone.
6 minStep 5: Turn the chops carefully and fry the second side for 5–6 minutes, spooning the butter over the bone, until golden. The meat near the bone should feel springy and reach at least 145°F; rest them for 3 minutes.
9 minStep 6: Drain the cotolette briefly on kitchen paper, sprinkle with ½ tsp flaky salt and serve at once with 1 lemon and 3 ½ oz rocket and cherry tomatoes.
Nutrition per serving
- Calories
- 780 kcal
- Protein
- 62 g
- Carbs
- 34 g
- Fat
- 43 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does cotoletta alla milanese take?
- About 30 minutes in total: 15 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of fine dry breadcrumbs?
- Crushed crackers or cornflakes, same amount.
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