Uncle Larry Adventures

Italian Classics · Lombardy

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Cotoletta alla Milanese

Milanese veal cutlet: a bone-in rib chop pounded thin, breaded and shallow-fried in clarified butter until deep gold and crisp.

Cotoletta alla Milanese

Bone-in veal, butter-fried, no compromise

Italian main course plated on a rustic dish in warm light

The short version

Milanese veal cutlet: a bone-in rib chop pounded thin, breaded and shallow-fried in clarified butter until deep gold and crisp.

Prep
15 min
Cook
12 min
Total
27 min
Serves
2 servings

Ingredients

  • 2 bone-in veal rib chops, pounded to ½ inch
  • 2 eggs, beaten
  • 2 cups fine dry breadcrumbs
  • 1 cup (225 g) clarified butter
  • Lemon wedges and flaky salt

Instructions

  1. 01

    Pound carefully. Work from the center out, leaving the bone attached. Even thickness matters more than thinness.

  2. 02

    Bread twice. Egg, breadcrumb, then egg and breadcrumb again for a crust that lifts.

  3. 03

    Fry in butter. Clarified butter at 325°F / 165°C, four minutes a side. It should sizzle steadily, never roar.

  4. 04

    Drain standing. Rest on a rack, not paper, so the underside stays crisp.

Larry’s rule: Clarified butter only. Whole butter burns at frying temperature and you will taste it in every bite.

Nutrition (estimated, per serving)

Serving
1 serving (about 310 g)
Calories
1220 calories
Protein
55 g
Carbs
30 g
Fat
100 g
Saturated fat
60 g
Fibre
2 g
Sugar
2 g
Sodium
720 mg
Cholesterol
580 mg

Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/cotoletta-alla-milanese).

Before you cook

What to know about Cotoletta alla Milanese

What it is

Cotoletta alla Milanese is a main recipe rooted in Lombardy's rich northern Italian cooking. This version makes 2 servings in 27 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: pound carefully, then bread twice, then fry in butter. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 2 bone-in veal rib chops, pounded to ½ inch — builds the savory foundation and carries flavor through the dish.
  • 2 eggs, beaten — adds richness and helps bind or set the finished dish.
  • 2 cups fine dry breadcrumbs — provides the recipe's main structure, so its cooking time and texture matter.
  • 1 cup (225 g) clarified butter — builds the savory foundation and carries flavor through the dish.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

Complete the advance work described in the method, refrigerate promptly, and reheat gently so the main ingredient does not dry out.

What to serve with it

  • Serve with roasted vegetables, bitter greens or a simple salad.
  • Add crusty bread when the pan sauce deserves to be saved.

Questions Larry gets asked

How long does cotoletta alla milanese take to make?
About 27 min start to finish — roughly 15 min of prep and 12 min of cooking. That yields 2 servings.
What do you need to make cotoletta alla milanese?
5 ingredients, starting with 2 bone-in veal rib chops, pounded to ½ inch, 2 eggs, beaten, 2 cups fine dry breadcrumbs. The full list with quantities is on this page.
How do you start cotoletta alla milanese?
Pound carefully: Work from the center out, leaving the bone attached. Even thickness matters more than thinness.
How do you know when cotoletta alla milanese is done?
Drain standing. Rest on a rack, not paper, so the underside stays crisp.
What is the most common mistake with cotoletta alla milanese?
Clarified butter only. Whole butter burns at frying temperature and you will taste it in every bite.
Can you make cotoletta alla milanese ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a main course that reheats well.

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Quick answer

What is the difference between sweet and hot Italian sausage?

Sweet Italian sausage is seasoned with fennel and sometimes a little sugar or basil. Hot Italian sausage uses the same base plus crushed red pepper and cayenne. Neither is sugary — 'sweet' just means 'not spicy.' For sausage and peppers, use half of each.

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