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Cotoletta alla Milanese
Milans magnificent breaded veal cutlet, bone-in and pan-fried in clarified butter until deeply golden.
Ingredients
Instructions
Mix breadcrumbs with parmesan, season the veal with salt.
Dip cutlets in beaten egg, then press firmly into breadcrumb mixture.
Rest coated cutlets in fridge 20 minutes to set the crust.
Heat clarified butter in a wide pan over medium heat.
Fry cutlets 3-4 minutes each side until deep golden — do not move while frying.
Drain on paper towel briefly and serve immediately.
Serve with lemon wedges and a simple rocket salad.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
