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Best Easy Cotoletta alla Milanese Recipe

Name: Best Easy Cotoletta alla Milanese Recipe
Total time: 40 min
Yield: 180 g
Ingredients: veal cutlet 1 lb; eggs 2 pieces; all-purpose flour 0.5 cup; plain breadcrumbs 1.25 cups; unsalted butter 6 tbsp; lemon 1 piece; salt 0.75 tsp; black pepper 0.5 tsp

Golden, crispy breaded veal cutlet from Milan — Italy's answer to the schnitzel. This high protein mediterranean family favorite is a beloved Italian comfort food tradition.

Cook 40 min Difficulty NORMAL 430 kcal

#high protein #mediterranean

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Ingredients

Main ingredients

veal cutlet 1 lb
eggs 2 pieces
all-purpose flour 0.5 cup
plain breadcrumbs 1.25 cups
unsalted butter 6 tbsp
lemon 1 piece

Seasonings/Sauce

salt 0.75 tsp
black pepper 0.5 tsp

Nutrition summary

Carbohydrates 22 g 20%

Protein 33 g 31%

Fat 21 g 49%

Serving size 180g

Cooking steps

1

Pound the veal cutlets to 1/3-inch thickness for even cooking and season both sides with salt and black pepper.
2

Place flour, beaten eggs, and breadcrumbs each in separate shallow dishes. Dredge each cutlet first in flour, shaking off excess.
3

Dip floured cutlets fully in the beaten eggs, making sure each side is well coated.
4

Press cutlets into the breadcrumbs, covering completely, and gently pat so crumbs adhere without compressing the meat too much.
5

In a large skillet, melt 3 tbsp of butter over medium heat until foaming but not browning, then add cutlets—do not overcrowd; fry in batches if needed.
6

Fry each cutlet for 3–4 minutes per side, adjusting heat so the breadcrumbs turn golden and crispy but do not burn; add remaining butter for each batch.
7

Place cooked cutlets on a wire rack or paper towels to drain briefly; immediately season lightly with salt.
8

Serve cutlets hot with lemon wedges for squeezing over just before eating.

Personalized Q&A

Q. What's the key ingredient in this Cotoletta alla Milanese recipe?

The key ingredient in Cotoletta alla Milanese is the veal cutlet. Its delicate texture and mild flavor create the classic foundation, and when coated with breadcrumbs, it delivers the dish’s signature crispy bite.

Q. How can I achieve the perfect golden crust without overcooking?

Set your skillet to medium heat and melt butter until it foams but doesn’t brown. Fry each cutlet 3–4 minutes per side, adjusting the heat as needed. This ensures the breadcrumbs crisp up and turn golden right as the veal cooks through, protecting tenderness and preventing burning.

Q. What’s the best way to keep the breading from falling off during frying?

Thoroughly pat the breadcrumbs onto each egg-coated veal cutlet, but don’t press so hard that the meat compacts. Let the breaded cutlets rest for a few minutes before frying; this helps the coating stick. Fry undisturbed until the crust naturally releases for easy turning.

Q. How many calories and how much protein are in one serving?

Each 180g serving of Cotoletta alla Milanese contains about 430 kcal and provides 33g of protein, making it a high-protein entrée. Carbohydrates contribute 22g per serving, and fat is 21g.

Best Easy Cotoletta alla Milanese Recipe

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