How to Upgrade Cotoletta alla Milanese Like a Chef

In the heart of Lombardy, where culinary tradition is as rich as its history, lies a dish so simple yet so profoundly satisfying it has captured hearts for centuries: the Cotoletta alla Milanese. A beautiful, bone-in veal cutlet, pounded thin, breaded, and fried to a perfect golden crisp. It’s a testament to the Italian philosophy that high-quality ingredients, treated with respect, need little adornment.

But what if a classic could be gently elevated? Not revolutionized, but polished with a subtle, modern twist that makes the flavors sing even brighter. We’re not rewriting the history books, but we are adding a delicious new chapter. This recipe introduces a whisper of citrus and savory cheese into the iconic crunchy coating and pairs it with a refreshingly crisp salad, transforming a beloved classic into an unforgettable culinary experience. Forget everything you thought you knew; this is the Cotoletta alla Milanese you’ll be dreaming about.

The Secret to an Unforgettable Crunch

The soul of a great cotoletta lies in its breading. While tradition calls for simplicity, we’ve found that incorporating finely grated Parmigiano Reggiano, fresh parsley, and the zest of a lemon into the breadcrumbs adds a spectacular new dimension. The Parmesan melts ever so slightly, creating an umami-rich crust, while the lemon zest and parsley cut through the richness with a burst of fresh, aromatic flavor.

This isn't just a breaded cutlet; it's a textural and flavorful masterpiece, perfectly balanced by a bright and elegant arugula and shaved fennel salad. The fennel's subtle anise notes and the arugula's peppery bite are the perfect counterpoint to the rich, savory veal.

Cotoletta alla Milanese with a Parmesan-Herb Crust

Yields: 4 servings
Prep time: 20 minutes
Cook time: 10-15 minutes

Ingredients

• For the Cotoletta:
• 4 bone-in veal cutlets, about 1-inch thick
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 ½ cups high-quality breadcrumbs (homemade from stale bread is best)
• ½ cup finely grated Parmigiano Reggiano cheese
• Zest of 1 organic lemon
• ¼ cup finely chopped fresh parsley
• Sea salt and freshly ground black pepper
• 1 cup clarified butter or ghee for frying


• For the Arugula & Fennel Salad:
• 4 cups baby arugula
• 1 small fennel bulb, very thinly sliced (a mandoline is recommended)
• Extra virgin olive oil
• Juice of ½ lemon
• Shaved Parmigiano Reggiano for garnish
• Flaky sea salt

Instructions

1. Prepare the Veal: Place a veal cutlet between two pieces of parchment paper. Using a meat mallet or the bottom of a heavy skillet, gently pound the meat, starting from the center and working your way out. Aim for an even thickness of about ¼ to ½ inch, being careful around the bone. This ensures the veal cooks evenly. Season both sides generously with salt and pepper.
2. Set Up the Breading Station: You will need three shallow dishes. Place the flour in the first dish. In the second, whisk the eggs until smooth. In the third dish, combine the breadcrumbs, grated Parmigiano Reggiano, lemon zest, and chopped parsley. Mix well.
3. Bread the Cotoletta: Take one veal cutlet and dredge it in the flour, shaking off any excess. Next, dip it into the beaten eggs, allowing any extra to drip back into the dish. Finally, press the cutlet firmly into the breadcrumb mixture, ensuring it is completely and evenly coated on both sides. Set the breaded cutlet on a wire rack and repeat with the remaining pieces. For an extra crispy crust, let the breaded cutlets rest in the refrigerator for at least 30 minutes.
4. Cook to Golden Perfection: In a large, heavy-bottomed skillet, melt the clarified butter over medium-high heat. The butter should be shimmering but not smoking. Carefully place two cutlets in the pan, being sure not to overcrowd it. Fry for about 3-4 minutes on each side, until the crust is a deep, golden brown and the veal is cooked through.
5. Rest and Serve: Remove the cotoletta from the pan and place them on a clean wire rack to allow excess butter to drain away, preserving the crispiness. Do not place them on paper towels, as this can make the bottom side soggy.
6. Assemble the Salad: While the cutlets are resting, toss the arugula and shaved fennel in a bowl. Drizzle with high-quality extra virgin olive oil and a squeeze of fresh lemon juice. Season with a pinch of flaky sea salt and top with shavings of Parmesan.
7. Plating: Serve the Cotoletta alla Milanese immediately, hot and crispy, with a generous portion of the fresh arugula and fennel salad on the side.

Final Touches

For a truly authentic experience, serve with a wedge of lemon on the side, allowing guests to add a final spritz of citrus if they desire. This dish pairs beautifully with a crisp Pinot Grigio or a light Italian red wine.