I love this recipe because it relies on just a few ingredients and a straightforward method, yet the final dish is incredibly satisfying. The clarified butter gives the cutlets a beautiful golden crust without burning, and the veal stays juicy inside thanks to the high-heat quick fry. I also like how versatile it is — I serve it with salad, roasted tomatoes, or even simple potatoes, and it always tastes perfect.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 bone-in veal cutlets, about ¾” thick, trimmed 2 medium eggs 2 cups breadcrumbs 1 cup clarified butter 1 cup all-purpose flour Salt and pepper, to taste 1 lemon, quartered
Directions
I begin by making two or three small cuts along the edges of each veal cutlet. This prevents them from curling as they cook.
I heat the clarified butter in a large pan over medium-high heat to about 375°F, allowing it to get hot enough to quickly seal and crisp the breading.
In a shallow dish, I whisk the eggs until smooth.
I coat each cutlet by dipping it first into the flour, then into the egg, and finally into the breadcrumbs. I press the breadcrumbs firmly onto the meat so they adhere well.
I fry each cutlet for about 3–4 minutes per side until golden and crispy. Once done, I transfer them to a paper towel–lined plate to drain any excess butter.
I season the hot cutlets with salt and pepper, then keep them warm in a 175°F oven while I finish the rest.
I serve the veal with a fresh salad and cherry tomatoes, adding a lemon wedge on each plate to drizzle over the hot cutlets before eating.
Servings and Timing
This recipe makes 4 servings. Prep time is about 15 minutes, cooking time is around 25 minutes, and total time is approximately 40 minutes.
Variations
Sometimes I mix a little grated Parmigiano Reggiano into the breadcrumbs for extra richness. When I want a lighter version, I use thinly sliced chicken breast instead of veal. I also enjoy adding finely chopped parsley to the breadcrumb coating for a fresh herbal note. For a more rustic finish, I replace some of the breadcrumbs with panko for a crunchier texture.
Storage/Reheating
I store leftover cutlets in an airtight container in the refrigerator for up to 2 days. To reheat, I warm them in the oven at 350°F until they crisp back up, avoiding the microwave so the coating doesn’t soften. If I want to freeze them, I freeze the breaded cutlets uncooked, then fry them straight from frozen, adding a minute or two of cooking time.
FAQs
Can I use boneless veal cutlets?
Yes, I can, but bone-in cutlets give better flavor and stay juicier.
Can I use butter instead of clarified butter?
I avoid regular butter because it burns easily; clarified butter or ghee works best.
Can I bake the veal instead of frying it?
Frying gives the most authentic texture, but baking at high heat works if I lightly brush the cutlets with oil.
Why did my coating fall off?
I press the breadcrumbs firmly and avoid moving the cutlets too much while frying.
Can I prepare the cutlets ahead of time?
Yes, I bread them and refrigerate for a few hours before frying.
What sides pair best with Veal Milanese?
I love serving it with arugula salad, cherry tomatoes, roasted potatoes, or steamed vegetables.
Can I use chicken instead of veal?
Yes, thin chicken cutlets make a delicious variation.
How do I make clarified butter?
I melt butter, skim off the foam, and pour off the clear butterfat, leaving the milk solids behind.
Can I reuse the frying butter?
If it hasn’t burned, I strain and reuse it once more for similar recipes.
How can I keep the veal crispy?
I serve it immediately and avoid covering it tightly, which creates steam.
Conclusion
I love making this Authentic Veal Milanese because it’s crispy, juicy, and wonderfully simple. The golden breading and tender veal make it a timeless Italian dish that feels both homey and elegant. Whether I’m cooking for family or guests, this recipe always delivers a delicious, satisfying meal that everyone enjoys.
This Authentic Veal Milanese (Cotolette alla Milanese) is a classic Italian dish featuring tender veal cutlets coated in a crisp, golden breadcrumb crust and fried in clarified butter. Simple yet refined, it’s a traditional favorite that’s juicy inside, crunchy outside, and beautifully served with lemon and salad.
Ingredients
4 bone-in veal cutlets, about ¾ inch thick, trimmed
2 medium eggs
2 cups breadcrumbs
1 cup clarified butter (or ghee)
1 cup all-purpose flour
Salt and pepper, to taste
1 lemon, quartered
Instructions
Make two or three small cuts along the edges of each veal cutlet to prevent curling during cooking.
Heat clarified butter in a large pan over medium-high heat (around 375°F / 190°C) until hot.
Whisk the eggs in a shallow dish until smooth.
Set up a breading station: one plate with flour, one with the beaten eggs, and one with breadcrumbs.
Coat each veal cutlet by dredging first in flour, then dipping in egg, and finally coating with breadcrumbs. Press the breadcrumbs firmly so they adhere well.
Fry each cutlet for about 3–4 minutes per side until golden brown and crisp. Avoid overcrowding the pan.
Transfer fried cutlets to a paper towel–lined plate to drain excess butter.
Season immediately with salt and pepper. Keep warm in a 175°F (80°C) oven while finishing the remaining cutlets.
Serve hot with lemon wedges for drizzling and a simple side salad or roasted vegetables.
Notes
Use bone-in veal cutlets for the juiciest texture and best flavor.
Press breadcrumbs firmly to ensure the coating doesn’t fall off while frying.
For extra flavor, add grated Parmigiano Reggiano or chopped parsley to the breadcrumbs.
Use clarified butter or ghee instead of regular butter to prevent burning.
For a lighter version, substitute chicken or turkey cutlets for veal.
Reheat leftovers in the oven to restore crispiness — avoid microwaving.
