A timeless treasure from the heart of Lombardy, Italy — the Milanese cutlet is a celebration of simplicity. Tender veal on the bone, enveloped in a golden, buttery crust that crackles with every bite. It’s rustic, elegant, and proudly traditional.
Ingredients (Serves 2):
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2 bone-in veal chops (about 2.5 cm thick)
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2 whole eggs
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100g fine breadcrumbs
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50g clarified butter
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Salt, to taste
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Lemon wedges, for serving
Instructions:
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Prep the Veal:
Lightly pound the veal chops to an even thickness without removing the bone. Season with salt on both sides. -
Bread the Cutlets:
Beat the eggs in a shallow dish. Dip each veal chop into the egg, then press firmly into the breadcrumbs to coat completely. -
Pan-Fry to Perfection:
Heat clarified butter in a large skillet over medium heat. Once hot, add the cutlets and fry for 4–5 minutes per side, until golden, crisp, and cooked through. -
Rest & Serve:
Transfer to paper towels to drain briefly. Serve hot with lemon wedges on the side.
Chef’s Tip:
Clarified butter is key — it lends a delicate nuttiness and ensures the cutlet fries without burning. No oil needed. No shortcuts.
Notes:
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Bone-in or boneless? Purists say always bone-in for better flavor and authenticity.
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Side pairings: A crisp arugula salad, rosemary potatoes, or even a light risotto bianco go beautifully.
