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Milanese Cutlet, The Authentic Italian Recipe

Milanese cutlet is Milan's most famous dish. Loved by adults and children alike, it is traditionally prepared with veal loin including the bone.
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Milanese Cutlet, The Authentic Italian Recipe
  • Difficulty Easy
  • Prep 10 minutes
  • Cook 15 minutes
  • Servings 4 people

The Milanese cutlet (Cotoletta alla Milanese) is the most famous dish in Milanese culinary tradition. Traditionally it is prepared with veal loin including bone, although mistakenly many people think it is prepared with chicken meat. In this case, it is a simple Chicken Cutlet.

The Milanese cutlet, on the other hand, also called Costoletta alla Milanese, is still a Breaded Cutlet, but it is prepared with veal rib taken from the sirloin and must be at least 3 centimeters thick. The original recipe calls for Milanese cutlet to be breaded and fried in butter, which is then poured over the cutlet before serving. Lately, to make this dish lighter, people tend to replace the butter poured at the end with slices of squeezed lemon.

The Milanese cutlet goes well with any other fried dish, such as Cheese Croquettes or the Fried Tomatoes or even the Fried Eggplant. Let’s find out now how to cook an original Milanese cutlet!


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  1. To prepare Milanese cutlet pass each Veal Cutlet in flour, then in previously beaten eggs and finally in breadcrumbs. In a large frying pan melt the Clarified Butter and start “frying” your cutlets.

  2. Once cooked, drain your Cotolette alla Milanese well on a sheet of paper towels, salt lightly and serve piping hot and crispy!


If you are lactose intolerant, you can use a Lactose-Free Butter. The result will be the same


We recommend that you use one hand for passing the ribs in flour and egg and the other hand for passing in breadcrumbs. In the latter pass take care to press the ribs thoroughly into the bread so that it adheres evenly.


Milanese Cutlet once fried will keep 1 day in the refrigerator