There are recipes that win you over from the very first bite, and the veal milanesa: the authentic cotoletta alla milanese is a clear example. Originating from the Lombardy region, its bone enhances an unmistakable flavor and, thanks to frying in clarified butter, it acquires an unforgettable crunch. Furthermore, there is a large-sized version—known as “elephant ear”—designed for those who want a spectacle on the plate. In this article, I will show you how to prepare both versions and share my tricks for achieving impeccable frying.
If you are curious about the origin of the milanesa, I encourage you to check out this Wikipedia article. After reading it, you won’t be able to resist trying it at home!
Index
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Main ingredients for the veal milanesa: the authentic cotoletta alla milanese
For 4 people
Preparation time: 20 min
Cooking time: 10 min
Estimated calories per serving: ~600 kcal (varies according to thickness and side dish)
- 2 veal chops (preferably milk-fed) with bone, one opened in half, for the “elephant ear” version
- 4 medium eggs
- Breadcrumbs (preferably homemade or from a bakery)
- Breadsticks, slightly crushed (optional if you want a crunchier breading)
- 4 tablespoons of flour (only for the “elephant ear” version)
- 500g of butter for clarifying (if you buy it already clarified: 300g)
- Salt
- Maldon salt
- A few arugula leaves and cherry tomatoes (for the side salad)
- Extra virgin olive oil (for the side salad)
Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.
How to prepare the veal milanesa: the authentic cotoletta alla milanese step by step
1. Clarify the butter
The cotoletta alla milanese is traditionally fried in clarified butter. Cut the butter into pieces and let it melt over very low heat. When white foam appears on the surface, remove it carefully. Then, strain the liquid through a paper towel to obtain only the fatty, translucent, and yellow part.
If you want more details, here is an external resource that explains the clarification process with more examples.
2. Prepare the meat
For the classic version, choose a medium-thickness bone-in cut and give it some gentle taps with a meat mallet, but without making it excessively thin. Make incisions on the edges to prevent it from curling when frying. For the “elephant ear”, ask the butcher to open the thicker chop with the bone. Flatten it with the mallet until you achieve a large, thin piece. Remove some side fat if necessary so it fits in the pan.
3. Bread according to the chosen version
- Classic version: Dip the meat first in breadcrumbs, then in beaten egg with salt, and again in breadcrumbs. Let it rest for 30 minutes so the breading sets well.
- Elephant ear: First flour the meat, then dip it in egg and then in breadcrumbs. If you are looking for a crunchier breading, repeat the egg and breadcrumb step (double breading).
4. Fry in clarified butter
Heat the clarified butter to 150-160 ºC. You don’t need to cover the chop completely; it is enough that it reaches a third of the pan. First, fry the classic cotoletta, turning it over when it is golden brown. If you like the meat slightly pink on the inside, watch the time. Next, fry the “elephant ear” carefully; it is larger and will take a little longer. Place both on a rack to drain excess fat and keep them crispy.
Plating and accompaniment
Serve the veal milanesa—the authentic cotoletta alla milanese—on a flat plate, next to arugula leaves and cherry tomatoes dressed with oil and salt. Some people use lemon, but here we prefer not to add it. You can also accompany it with French fries or a tomato sofrito. In the “elephant ear” version, if it is huge, cut it into pieces to share and sprinkle the salt at the last moment.
Tricks and tips for achieving the best veal milanesa
Meat at room temperature
If the meat is too cold, you run the risk of browning the outside too much and leaving the inside raw. Take it out of the fridge about 20 minutes before frying.
Let the breading rest
Leaving the breaded meat resting for 30 minutes in the fridge makes it easier for the breading not to come off when frying.
Substitutes for clarified butter
If you cannot clarify it, use mild olive oil or a mixture of butter and oil. But the original Milanese recipe is usually made with clarified butter, which provides a unique flavor.
Frequently Asked Questions
Can I use pork instead of veal?
The traditional recipe is made with veal (preferably milk-fed), but you could use pork loin. The flavor will be different, although also delicious.
Is the bone essential in the cotoletta?
The bone provides flavor and juiciness. However, there are versions without bone. In any case, the most authentic one is called “costoletta” and retains the rib bone.
Can breaded meat be frozen?
Yes. You can freeze it already breaded, separating each piece with parchment paper. When frying, do it from frozen and adjust the cooking time.
When and how do I add the salt?
In this recipe, it is added at the end. If you salt the meat before breading, it could release juices that affect the frying. Season just before serving.
What side dish is most typical?
In Milan, they usually serve it with arugula and cherry tomatoes or French fries. Some versions opt for a tomato sofrito. It all depends on your taste.
Related recipes you will love
- Spaghetti all’amatriciana: the other great Italian classic, with tomato sauce and guanciale.
- Uova alla pizzaiola: With tomato sauce, spices, and a touch of cheese, they are proof that a dish with eggs can become a comforting delight in the Italian style.
- Pasta with broccoli and anchovies: A simple combination but loaded with flavor, ideal for those looking for a light and nutritious pasta dish.
Enjoy your veal milanesa: the authentic cotoletta alla milanese!
This dish is perfect for when you want something hearty and full of flavor. Go ahead and prepare it, whether in its classic version or with the “elephant ear”. Tell me in the comments how it turned out.
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Bon appétit!
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The card
Veal Milanese: the authentic cotoletta alla milanese
A bone-in cut, crispy breading, and clarified butter for frying: this is how the most authentic veal Milanese is achieved, known in Italy as “cotoletta alla milanese”. Here you will see the classic version and the “elephant ear”, larger and more striking.
Ingredients
- 2 veal chops preferably milk-fed with bone, one opened in half, for the “elephant ear” version
- 4 medium eggs
- Breadcrumbs preferably homemade or from a bakery
- Breadsticks slightly crushed optional if you want a crispier breading
- 4 tablespoons of flour only for the “elephant ear” version
- 500 g of butter to clarify or 300g already clarified
- Salt
- Maldon salt
- A few arugula leaves and cherry tomatoes for the side salad
- Extra virgin olive oil for the side salad
Instructions
Classic version
- Clarify the butter by melting it over low heat and removing the foam (or use already clarified butter)
- Make incisions in the edges of the meat and leave it at medium thickness
- Beat the eggs with a little salt
- Pass the meat first through breadcrumbs, then through egg and again through breadcrumbs
- Let it rest for 30 minutes to set the breading
- Heat the clarified butter to 150-160 °C and fry the meat, turning it when it is golden brown
- Remove to a rack and add the final salt when serving
"Elephant ear" version
- Ask the butcher to open the thick veal chop
- Flatten it with a mallet until it reaches a thin thickness
- Beat the eggs with salt and mix the breadcrumbs with crushed breadsticks
- Pass the meat first through flour, then through egg and then through breadcrumbs
- If you want a crispier breading, do a double breading (egg-breadcrumbs-egg-breadcrumbs)
- Heat the clarified butter to 150-160 °C and fry carefully due to its large size
- Place on a rack and season at the end
Salad
- Wash the arugula and drain it
- Cut the cherry tomatoes in half
- Dress with extra virgin olive oil and some Maldon salt
- Serve next to the Milanese for a fresh contrast
