Cotoletta alla Milanese
Milan's greatest culinary gift — the cotoletta, a bone-in veal chop (rib chop) butterflied thin, coated in beaten egg and fine breadcrumbs, and fried in copious clarified butter until crispy golden and the bone handle sticks out. It is the original schnitzel (predating the Wiener Schnitzel, a point of great culinary pride in Milan). The real version is always with the bone.
- Total
- 35 min
- Serves
- 4
- Level
- Medium
Prep 15 min · Cook 20 min
Ingredients
Method
Butterfly the chops by slicing through the meat parallel to the bone, keeping the bone attached. The meat should be even at 8mm.
About 4 min
Beat eggs with a pinch of salt. Dip each chop in beaten egg; coat in breadcrumbs; press firmly. Shake off excess. Do NOT double coat.
About 9 min
Heat clarified butter in a large pan until a breadcrumb dropped in sizzles immediately. The butter depth should be about 5mm.
About 9 min
Fry 3 minutes per side until deeply golden. The chop should float in the butter, not stick to the pan.
About 9 min
Drain briefly on paper. Season immediately with salt. Serve with lemon wedges — a generous squeeze of lemon is essential. The bone is the handle.
About 3 min
Nutrition per serving (estimate)
- Calories
- 580
- Protein
- 42 g
- Carbs
- 24 g
- Fat
- 36 g
- Fibre
- 1 g
- Sugar
- 2 g
- Sodium
- 480 mg
Contains: gluten, dairy, eggs
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Recipe by Boon Tools.