Veal Milanese is probably one of the most famous Italian dishes after pasta and risotto. It features slightly pounded veal cutlets coated in breadcrumbs and pan fried until golden on the outside and tender and juicy on the inside. The dish originates from the northern region of Lombardy with the capital in Milan – hence the name. A perfectly done Costoletta Alla Milanese is slightly pink inside, with a buttery scent and golden crunchy coating.
Preparation tips for Veal Milanese:
Seemingly alike its many foreign counterparts, Costolleta Alla Milanese has a few distinctive features:
- First, the traditional cut of meat here is a bone in veal loin (hence the name costoletta – rib).
- Second, it’s got to be fairly thick – about 2.5-3cm after pounding. You will find versions that are very flat, but those are variations of the original dish. A thinly pounded Milanese is often referred to as orecchia d’elephante – “an elephant’s ear” because of its shape, and is very similar to Austrian schnitzel.
- Third, we use clarified butter for frying. It has a higher smoke point than regular butter which allows the chop to cook through without getting burnt. Clarifying butter is very easy: just warm up regular butter in a small saucepan for 10-15 minutes until it melts and separates, then strain.
Serving suggestions:
A simple salad with fresh vegetables and a tangy lemon dressing is a great side for Veal Milanese. If you want something a little more substantial and with an authentic feel, serve it alongside another classic from Lombardy – saffron risotto.
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Veal Milanese, aka Costoletta Alla Milanese
Equipment
- 1 large frying pan
- 1 large plate
Ingredients
- 3 veal chops bone in (see notes)
- 3 eggs beaten
- 1/2 cups of flour seasoned with salt and black pepper
- 1 cups of breadcrumbs
- 400 g unsalted butter
Instructions
- Make the clarified butter: warm up 400g regular butter in a small saucepan for 10-15 minutes until it’s completely melted and separated, then strain. Reserve 2-3 tbsp for topping.
- Place the breadcrumbs onto a plate in an even layer.
- Pound the veal chops to 2.5-3cm thick.
- Brush with flour, coat with the beaten egg and press into breadcrumbs on both sides, using your hands to help so that the breadcrumbs really set in.
- In a large pan, heat the clarified butter to medium and fry the chops for about 4 minutes on each side.
- Pour a little butter on top and serve with a lemon wedge alongside a green salad or Risotto Alla Milanese.
Notes
- Three veal chops will easily feed a family of 4 or 5.
