Cotoletta alla Milanese

From Milan comes cotoletta alla Milanese: a bone-in veal chop pounded thin, egged and breaded, then fried golden in butter. A squeeze of lemon is all it needs—no sauce, just crisp crust and tender meat.

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 1.5g fiber

Every recipe here is free to read.

Ingredients

• 4 bone-in veal loin chops, poundedMeat
• 2 eggs, beatenDairy
• 2 cups fine breadcrumbsPantry
• for frying clarified butter or butter + oilDairy
• to taste saltSpices
• for serving lemon wedgesProduce

Instructions

1. 1Season veal; dip in egg then breadcrumbs, pressing to adhere.
2. 2Fry in abundant butter over medium heat until golden on both sides.
3. 3Drain briefly. Serve hot with lemon—no sauce required.