Authentic Cotoletta alla Milanese Recipe

Experience the joy of cooking Cotoletta alla Milanese, the quintessential Milanese dish known for its golden, crispy breading and tender veal.
A plate with a breaded, fried dish garnished with lemon slices and a serving of arugula, presented on a white cloth—a beautifully auto-drafted presentation.

Luca, a 34-year-old architect from Milan, finds delight in the simple yet exquisite flavors of Cotoletta alla Milanese. This traditional dish, featuring a breaded and fried veal cutlet, is a beloved part of Milanese cuisine and one of Luca’s favorites. After a day filled with architectural projects, Luca enjoys preparing this dish, appreciating the balance of its crispy exterior and tender interior. It’s a comforting reminder of Milan’s rich culinary heritage and a perfect way to unwind.

A golden-brown breaded dish on a white plate with a white napkin nearby, accompanied by lemon wedges and a bowl of arugula. Auto Draft selections bring the freshest ingredients together for a delightful meal.

Authentic Cotoletta alla Milanese Recipe

An indian man smiling in front of a kitchen full of vegetables.Noah Singh
A traditional Milanese dish featuring a breaded and fried veal cutlet, known for its crispy exterior and tender interior.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Cuisine Italian
Calories 3234 kcal
Difficulty Easy
Ingredient Cost $16
Shopping Cost$45


  • Meat mallet
  • Shallow bowls
  • Large skillet
  • Tongs


  • 4 veal cutlets pounded thin
  • Salt and pepper to taste
  • 1 cup all-purpose flour
  • 2 eggs beaten
  • 2 cups breadcrumbs
  • ½ cup grated Parmesan cheese
  • ¼ cup olive oil
  • 2 tablespoons butter
  • Lemon wedges for serving


  • Season the veal cutlets with salt and pepper.
    4 veal cutlets, Salt and pepper to taste
  • Place the flour in one shallow bowl, beaten eggs in another, and a mixture of breadcrumbs and grated Parmesan in a third.
    1 cup all-purpose flour, 2 eggs, 2 cups breadcrumbs, 1/2 cup grated Parmesan cheese
  • Dredge each veal cutlet in flour, then dip in beaten eggs, and coat with the breadcrumb mixture.
  • Heat olive oil and butter in a large skillet over medium heat. Fry the cutlets until golden brown and crispy, about 3-4 minutes per side.
    1/4 cup olive oil, 2 tablespoons butter
  • Drain on paper towels and serve immediately with lemon wedges.
    Lemon wedges for serving


For a lighter version, bake the cutlets in the oven at 375°F (190°C) for about 20 minutes, flipping halfway through.
Serve with a simple arugula salad for a complete meal.


Calories: 3234kcalCarbohydrates: 272gProtein: 214gFat: 138gSaturated Fat: 44gPolyunsaturated Fat: 16gMonounsaturated Fat: 64gTrans Fat: 1gCholesterol: 965mgSodium: 3335mgPotassium: 3310mgFiber: 14gSugar: 15gVitamin A: 1642IUCalcium: 995mgIron: 25mg
Keyword Breaded Veal Cutlet, Cotoletta alla Milanese, Milanese Cuisine, Traditional Recipe

Ingredient Costs: Cost of Recipe by Ingredient Measurements

Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases

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