Wether with a bone or “orecchia di elefante” [elephant’s ear] style, this classic of Lombardy’s cuisine is hard to resist. The original recipe calls for bone-in meat, but the “orecchia di elefante” version, in which the slice of meat is thinner and without bones, is very popular too.
Cotoletta alla milanese (Milanese Veal Cutlet)
Cotoletta alla milanese (Milanese Veal Cutlet)
Ingredients serves 4
  • 2 eggs
  • Lemon
  • 100g butter
  • Salt to taste q.s.
  • 4 veal chops, such as bone in ribeye
  • Breadcrumbs q.s.

The original cotoletta alla milanese needs little pounding. We suggest you make your own breadcrumbs by blending some stale bread: by doing so, you can choose the dimensions of the crumbs.

Traditional method

  • Clean and pound the meat.
  • Beat the eggs in a bowl. Dip the veal chops in the beaten eggs entirely, letting any excess egg drip off.
  • Coat the meat in breadcrumbs, patting down well.
  • Melt the butter in a pan. Once the butter is melted, fry the chops until golden brown (about 8 minutes per side).
  • When the cutlets are ready, place them on a piece of paper towel to remove the excess cooking grease.
  • Add a pinch of salt and serve the cutlets with some lemon slices.