{"id":16443,"date":"2025-02-14T11:29:51","date_gmt":"2025-02-14T10:29:51","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/veal-milanesa-the-authentic-cotoletta-alla-milanese\/"},"modified":"2026-08-22T16:33:16","modified_gmt":"2026-08-22T14:33:16","slug":"veal-milanesa-the-authentic-cotoletta-alla-milanese","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/veal-milanesa-the-authentic-cotoletta-alla-milanese\/","title":{"rendered":"Veal Milanesa: the authentic cotoletta alla milanese"},"content":{"rendered":"<p>There are recipes that win you over from the very first bite, and the <strong>veal milanesa: the authentic cotoletta alla milanese<\/strong> 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\u2014known as \u201celephant ear\u201d\u2014designed 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.<\/p>\n<p>If you are curious about the origin of the <strong>milanesa<\/strong>, I encourage you to check out this <strong><a href=\"https:\/\/es.wikipedia.org\/wiki\/Milanesa\" target=\"_new\" rel=\"noopener\">Wikipedia article<\/a><\/strong>. After reading it, you won&#8217;t be able to resist trying it at home!<\/p>\n<hr \/>\n<h3><strong>Watch the video with all the steps<\/strong><\/h3>\n<div class=\"videobox\">\n<p>Below you can watch the video with all the steps of the recipe to prepare the <strong>veal milanesa: the authentic cotoletta alla milanese<\/strong> in the easiest way. And if you haven&#8217;t done so yet, I invite you to subscribe to my <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>YouTube channel<\/strong><\/a> so you don&#8217;t miss any new recipes.<br \/>\n<strong>Don&#8217;t forget to follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a>!<\/strong> There I share more recipes, tricks, and special content for lovers of Italian cuisine.<\/p>\n<div id=\"erdyt-6a8a545be0ddf\" data-id=\"wZSab9ckFV4\" class=\"erd-youtube-responsive\" style=\"display:block;position:relative;clear:both;width:100%;max-width:100%;margin-left:auto;margin-right:auto;\"><div style=\"padding-bottom:56.25%;\"><div class=\"erd-ytplay\" id=\"erdytp-wZSab9ckFV4-6a8a545be0ddf\" data-vid=\"wZSab9ckFV4\"   data-src=\"https:\/\/www.youtube.com\/embed\/wZSab9ckFV4?loop=1&#038;autoplay=1&#038;rel=0\" data-allowfullscreen=\"true\"><img  title=\"Veal Milanesa: the authentic cotoletta alla milanese ~ Recipes Second courses  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/i.ytimg.com\/vi\/wZSab9ckFV4\/hqdefault.jpg\"  alt=\"Veal Milanesa: the authentic cotoletta alla milanese ~ Recipes Second courses  ~ La ragazza col mattarello\"  \/><\/div><\/div><\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"VideoObject\",\"name\":\"Veal Milanesa: the authentic cotoletta alla milanese - Video\",\"description\":\"Watch the video to discover all the details of the recipe.\",\"thumbnailUrl\":\"https:\/\/i.ytimg.com\/vi\/wZSab9ckFV4\/hqdefault.jpg\",\"uploadDate\":\"2025-02-14T11:29:51+01:00\",\"embedUrl\":\"https:\/\/www.youtube.com\/embed\/wZSab9ckFV4?loop=1&#038;autoplay=1&#038;rel=0\",\"contentUrl\":\"https:\/\/www.youtube.com\/watch?v=wZSab9ckFV4\",\"publisher\":{\"@type\":\"Organization\",\"name\":\"La ragazza col mattarello\",\"logo\":{\"@type\":\"ImageObject\",\"url\":\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2019\/10\/la_ragazza_col_mattarello_192x192_PWA.png\",\"width\":192,\"height\":192}}}<\/script>\n<\/div>\n<hr \/>\n<h3><strong>Main ingredients for the veal milanesa: the authentic cotoletta alla milanese<\/strong><\/h3>\n<p><strong>For 4 people<\/strong><\/p>\n<p><strong>Preparation time:<\/strong> 20 min<br \/>\n<strong>Cooking time:<\/strong> 10 min<br \/>\n<strong>Estimated calories per serving:<\/strong> ~600 kcal (varies according to thickness and side dish)<\/p>\n<ul>\n<li>2 veal chops (preferably milk-fed) with bone, one opened in half, for the \u201celephant ear\u201d version<\/li>\n<li>4 medium eggs<\/li>\n<li>Breadcrumbs (preferably homemade or from a bakery)<\/li>\n<li>Breadsticks, slightly crushed (optional if you want a crunchier breading)<\/li>\n<li>4 tablespoons of flour (only for the \u201celephant ear\u201d version)<\/li>\n<li>500g of butter for clarifying (if you buy it already clarified: 300g)<\/li>\n<li>Salt<\/li>\n<li>Maldon salt<\/li>\n<li>A few arugula leaves and cherry tomatoes (for the side salad)<\/li>\n<li>Extra virgin olive oil (for the side salad)<\/li>\n<\/ul>\n<p><strong>Remember:<\/strong> At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.<\/p>\n<p><img  title=\"Veal Milanesa: the authentic cotoletta alla milanese ~ Recipes Second courses  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-13478 size-full\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/02\/Milanesa-de-ternera-la-autentica-cotoletta-a-la-milanesa-1.jpg\"  alt=\"Veal Milanesa: the authentic cotoletta alla milanese ~ Recipes Second courses  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/02\/Milanesa-de-ternera-la-autentica-cotoletta-a-la-milanesa-1.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/02\/Milanesa-de-ternera-la-autentica-cotoletta-a-la-milanesa-1-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/02\/Milanesa-de-ternera-la-autentica-cotoletta-a-la-milanesa-1-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<hr \/>\n<h3><strong>How to prepare the veal milanesa: the authentic cotoletta alla milanese step by step<\/strong><\/h3>\n<h4><strong>1. Clarify the butter<\/strong><\/h4>\n<p>The <strong>cotoletta alla milanese<\/strong> 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.<br \/>\nIf you want more details, here is an <strong><a href=\"https:\/\/es.wikipedia.org\/wiki\/Mantequilla_clarificada\" target=\"_new\" rel=\"noopener\">external resource<\/a><\/strong> that explains the clarification process with more examples.<\/p>\n<h4><strong>2. Prepare the meat<\/strong><\/h4>\n<p>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 <strong>\u201celephant ear\u201d<\/strong>, 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.<\/p>\n<h4><strong>3. Bread according to the chosen version<\/strong><\/h4>\n<ul>\n<li><strong>Classic version:<\/strong> 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.<\/li>\n<li><strong>Elephant ear:<\/strong> 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).<\/li>\n<\/ul>\n<h4><strong>4. Fry in clarified butter<\/strong><\/h4>\n<p>Heat the clarified butter to <strong>150-160 \u00baC<\/strong>. You don&#8217;t need to cover the chop completely; it is enough that it reaches a third of the pan. First, fry the classic <strong>cotoletta<\/strong>, turning it over when it is golden brown. If you like the meat slightly pink on the inside, watch the time. Next, fry the \u201celephant ear\u201d carefully; it is larger and will take a little longer. Place both on a rack to drain excess fat and keep them crispy.<\/p>\n<hr \/>\n<h3><strong>Plating and accompaniment<\/strong><\/h3>\n<p>Serve the veal milanesa\u2014the authentic <strong>cotoletta alla milanese<\/strong>\u2014on 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 \u201celephant ear\u201d version, if it is huge, cut it into pieces to share and sprinkle the salt at the last moment.<\/p>\n<p><img  title=\"Veal Milanesa: the authentic cotoletta alla milanese ~ Recipes Second courses  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-13481 size-full\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/02\/Milanesa-de-ternera-la-autentica-cotoletta-a-la-milanesa-2.jpg\"  alt=\"Veal Milanesa: the authentic cotoletta alla milanese ~ Recipes Second courses  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/02\/Milanesa-de-ternera-la-autentica-cotoletta-a-la-milanesa-2.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/02\/Milanesa-de-ternera-la-autentica-cotoletta-a-la-milanesa-2-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/02\/Milanesa-de-ternera-la-autentica-cotoletta-a-la-milanesa-2-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<p><img  title=\"Veal Milanesa: the authentic cotoletta alla milanese ~ Recipes Second courses  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-13484 size-full\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/02\/Milanesa-de-ternera-la-autentica-cotoletta-a-la-milanesa-3.jpg\"  alt=\"Veal Milanesa: the authentic cotoletta alla milanese ~ Recipes Second courses  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/02\/Milanesa-de-ternera-la-autentica-cotoletta-a-la-milanesa-3.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/02\/Milanesa-de-ternera-la-autentica-cotoletta-a-la-milanesa-3-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/02\/Milanesa-de-ternera-la-autentica-cotoletta-a-la-milanesa-3-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<hr \/>\n<h3><strong>Tricks and tips for achieving the best veal milanesa<\/strong><\/h3>\n<h4><strong>Meat at room temperature<\/strong><\/h4>\n<p>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.<\/p>\n<h4><strong>Let the breading rest<\/strong><\/h4>\n<p>Leaving the breaded meat resting for 30 minutes in the fridge makes it easier for the breading not to come off when frying.<\/p>\n<h4><strong>Substitutes for clarified butter<\/strong><\/h4>\n<p>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.<\/p>\n<hr \/>\n<p><!-- Inicio Secci\u00f3n FAQ --><\/p>\n<div id=\"faq\">\n<h3>Frequently Asked Questions<\/h3>\n<p><!-- FAQ Item 1 --><\/p>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can I use pork instead of veal?<\/h4>\n<p style=\"font-size: 16px; margin-top: 5px;\">The traditional recipe is made with veal (preferably milk-fed), but you could use pork loin. The flavor will be different, although also delicious.<\/p>\n<\/div>\n<p><!-- FAQ Item 2 --><\/p>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Is the bone essential in the cotoletta?<\/h4>\n<p style=\"font-size: 16px; margin-top: 5px;\">The bone provides flavor and juiciness. However, there are versions without bone. In any case, the most authentic one is called \u201ccostoletta\u201d and retains the rib bone.<\/p>\n<\/div>\n<p><!-- FAQ Item 3 --><\/p>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can breaded meat be frozen?<\/h4>\n<p style=\"font-size: 16px; margin-top: 5px;\">Yes. You can freeze it already breaded, separating each piece with parchment paper. When frying, do it from frozen and adjust the cooking time.<\/p>\n<\/div>\n<p><!-- FAQ Item 4 --><\/p>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>When and how do I add the salt?<\/h4>\n<p style=\"font-size: 16px; margin-top: 5px;\">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.<\/p>\n<\/div>\n<p><!-- FAQ Item 5 --><\/p>\n<div class=\"faq-item\">\n<h4>What side dish is most typical?<\/h4>\n<p style=\"font-size: 16px; margin-top: 5px;\">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.<\/p>\n<\/div>\n<\/div>\n<p><!-- Fin Secci\u00f3n FAQ --> <!-- Inicio Markup JSON-LD para FAQPage --> <script type=\"application\/ld+json\"> { \"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [ { \"@type\": \"Question\", \"name\": \"Can I use pork instead of veal?\", \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The traditional recipe is made with veal (preferably milk-fed), but you could use pork loin. The flavor will be different, although also delicious.\" } }, { \"@type\": \"Question\", \"name\": \"Is the bone essential in the cotoletta?\", \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The bone provides flavor and juiciness. However, there are versions without bone. In any case, the most authentic one is called \u201ccostoletta\u201d and retains the rib bone.\" } }, { \"@type\": \"Question\", \"name\": \"Can breaded meat be frozen?\", \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes. You can freeze it already breaded, separating each piece with parchment paper. When frying, do it from frozen and adjust the cooking time.\" } }, { \"@type\": \"Question\", \"name\": \"When and how do I add the salt?\", \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"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.\" } }, { \"@type\": \"Question\", \"name\": \"What side dish is most typical?\", \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"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.\" } } ] } <\/script> <!-- Fin Markup JSON-LD para FAQPage --><\/p>\n<hr \/>\n<h3><strong>Related recipes you will love<\/strong><\/h3>\n<ul>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/pasta-a-la-amatriciana\/\" target=\"_new\" rel=\"noopener\">Spaghetti all\u2019amatriciana<\/a>:<\/strong> the other great Italian classic, with tomato sauce and guanciale.<\/li>\n<li><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/huevos-a-la-pizzaiola-con-tomate-mozzarella-y-albahaca-2\/\"><strong data-start=\"3\" data-end=\"26\">Uova alla pizzaiola<\/strong><\/a>: 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.<\/li>\n<li><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-con-brocoli-y-anchoas-3\/\"><strong data-start=\"3\" data-end=\"34\">Pasta with broccoli and anchovies<\/strong><\/a>: A simple combination but loaded with flavor, ideal for those looking for a light and nutritious pasta dish.<\/li>\n<\/ul>\n<h3><strong>Enjoy your veal milanesa: the authentic cotoletta alla milanese!<\/strong><\/h3>\n<p>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 \u201celephant ear\u201d. Tell me in the comments how it turned out.<\/p>\n<p>If you liked this recipe, <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\">subscribe to my YouTube channel<\/a><\/strong> and <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\">Instagram<\/a><\/strong> to discover more authentic Italian dishes. Leave a comment with your impressions and share your photos on social media. I would love to see your creations!<\/p>\n<p><span style=\"color: #c91f1f;\"><strong>Bon app\u00e9tit!<\/strong><\/span><\/p>\n<hr \/>\n<hr><div class=\"videobox\"><div class=\"row\">\n        <div class=\"col-xs-12 centertext vspaced\">\n            <h3>The latest video recipes from my channel!<\/h3>\n\n<div id=\"sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3\"\n\trole=\"region\"\n\taria-label=\"YouTube videos\"\n\t class=\"sb_youtube sby_layout_gallery sby_col_3 sby_mob_col_1 sby_palette_custom  sby_width_resp\"\tdata-feedid=\"sby_UCkrxY67wU2ZtStSZsNLPZnw#3\"\n\tdata-shortcode-atts=\"{&quot;feed&quot;:&quot;2&quot;}\" \n\tdata-cols=\"3\" \n\tdata-colsmobile=\"1\" \n\tdata-num=\"3\" \n\tdata-nummobile=\"3\" \n\tdata-channel-subscribers=\"3.4K subscribers\"\tdata-subscribe-btn=\"1\" \n\tdata-subscribe-btn-text=\"Youtube\" \n\tdata_channel_header_colors 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mattarello\" >\n            <span class=\"sby_loader sby_hidden\" style=\"background-color: rgb(255, 255, 255);\"><\/span>\n        <\/a>\n                    <div class=\"sby_play_btn\">\n            <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 576 512\" class=\"svg-inline--fa fa-youtube fa-w-18\"><path fill=\"currentColor\" d=\"M549.655 124.083c-6.281-23.65-24.787-42.276-48.284-48.597C458.781 64 288 64 288 64S117.22 64 74.629 75.486c-23.497 6.322-42.003 24.947-48.284 48.597-11.412 42.867-11.412 132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 213.508V175.185l142.739 81.205-142.739 81.201z\" class=\"\"><\/path><\/svg>                <span class=\"sby_play_btn_bg\"><\/span>\n 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src='https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/public\/build\/js\/sb-youtube.js'><\/script><\/div>\n    <\/div><\/div><hr><div class=\"centertext\"><h3>The card<\/h3><\/div>\n<p><!-- vrtl-translatium:recipe:start --><\/p>\n<div class=\"vrtl-recipe\" data-recipe-id=\"13491\">\n<h2 class=\"vrtl-recipe__title\">Veal Milanese: the authentic cotoletta alla milanese<\/h2>\n<figure class=\"vrtl-recipe__figure\"><img  title=\"Veal Milanesa: the authentic cotoletta alla milanese ~ Recipes Second courses  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/02\/Milanesa-de-ternera-la-autentica-cotoletta-a-la-milanesa.jpg\"  alt=\"Veal Milanesa: the authentic cotoletta alla milanese ~ Recipes Second courses  ~ La ragazza col mattarello\"  \/><\/figure>\n<div class=\"vrtl-recipe__summary\">\n<p>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 \u201ccotoletta alla milanese\u201d. Here you will see the classic version and the \u201celephant ear\u201d, larger and more striking.<\/p>\n<\/div>\n<ul class=\"vrtl-recipe__meta\">\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Dish<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Main course<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cuisine<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Italian<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Preparation time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">20 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cooking time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">10 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Total time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">30 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Servings<\/span><br \/><span class=\"vrtl-recipe__meta-value\">3 <\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Calories<\/span><br \/><span class=\"vrtl-recipe__meta-value\">600 kcal<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Author<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Mia Villar Raurich<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Tags<\/span><br \/><span class=\"vrtl-recipe__meta-value\">clarified butter, veal Milanese, milk-fed veal<\/span><\/li>\n<\/ul>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--ingredients\">\n<h3 class=\"vrtl-recipe__heading\">Ingredients<\/h3>\n<ul class=\"vrtl-recipe__ingredients\">\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">2<\/span> <span class=\"vrtl-recipe__ingredient-name\">veal chops<\/span> <span class=\"vrtl-recipe__ingredient-note\">preferably milk-fed with bone, one opened in half, for the \u201celephant ear\u201d version<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">4<\/span> <span class=\"vrtl-recipe__ingredient-name\">medium eggs<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Breadcrumbs<\/span> <span class=\"vrtl-recipe__ingredient-note\">preferably homemade or from a bakery<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Breadsticks slightly crushed<\/span> <span class=\"vrtl-recipe__ingredient-note\">optional if you want a crispier breading<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">4<\/span> <span class=\"vrtl-recipe__ingredient-name\">tablespoons of flour<\/span> <span class=\"vrtl-recipe__ingredient-note\">only for the \u201celephant ear\u201d version<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">500<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">of butter to clarify<\/span> <span class=\"vrtl-recipe__ingredient-note\">or 300g already clarified<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Salt<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Maldon salt<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">A few arugula leaves and cherry tomatoes<\/span> <span class=\"vrtl-recipe__ingredient-note\">for the side salad<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Extra virgin olive oil<\/span> <span class=\"vrtl-recipe__ingredient-note\">for the side salad<\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--steps\">\n<h3 class=\"vrtl-recipe__heading\">Instructions<\/h3>\n<h4 class=\"vrtl-recipe__group-name\">Classic version<\/h4>\n<ol class=\"vrtl-recipe__steps\">\n<li class=\"vrtl-recipe__step\">Clarify the butter by melting it over low heat and removing the foam (or use already clarified butter)<\/li>\n<li class=\"vrtl-recipe__step\">Make incisions in the edges of the meat and leave it at medium thickness<\/li>\n<li class=\"vrtl-recipe__step\">Beat the eggs with a little salt<\/li>\n<li class=\"vrtl-recipe__step\">Pass the meat first through breadcrumbs, then through egg and again through breadcrumbs<\/li>\n<li class=\"vrtl-recipe__step\">Let it rest for 30 minutes to set the breading<\/li>\n<li class=\"vrtl-recipe__step\">Heat the clarified butter to 150-160 \u00b0C and fry the meat, turning it when it is golden brown<\/li>\n<li class=\"vrtl-recipe__step\">Remove to a rack and add the final salt when serving<\/li>\n<\/ol>\n<h4 class=\"vrtl-recipe__group-name\">&quot;Elephant ear&quot; version<\/h4>\n<ol class=\"vrtl-recipe__steps\">\n<li class=\"vrtl-recipe__step\">Ask the butcher to open the thick veal chop<\/li>\n<li class=\"vrtl-recipe__step\">Flatten it with a mallet until it reaches a thin thickness<\/li>\n<li class=\"vrtl-recipe__step\">Beat the eggs with salt and mix the breadcrumbs with crushed breadsticks<\/li>\n<li class=\"vrtl-recipe__step\">Pass the meat first through flour, then through egg and then through breadcrumbs<\/li>\n<li class=\"vrtl-recipe__step\">If you want a crispier breading, do a double breading (egg-breadcrumbs-egg-breadcrumbs)<\/li>\n<li class=\"vrtl-recipe__step\">Heat the clarified butter to 150-160 \u00b0C and fry carefully due to its large size<\/li>\n<li class=\"vrtl-recipe__step\">Place on a rack and season at the end<\/li>\n<\/ol>\n<h4 class=\"vrtl-recipe__group-name\">Salad<\/h4>\n<ol class=\"vrtl-recipe__steps\">\n<li class=\"vrtl-recipe__step\">Wash the arugula and drain it<\/li>\n<li class=\"vrtl-recipe__step\">Cut the cherry tomatoes in half<\/li>\n<li class=\"vrtl-recipe__step\">Dress with extra virgin olive oil and some Maldon salt<\/li>\n<li class=\"vrtl-recipe__step\">Serve next to the Milanese for a fresh contrast<\/li>\n<\/ol>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--video\">\n<h3 class=\"vrtl-recipe__heading\">Video<\/h3>\n<div class=\"vrtl-recipe__video\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/wZSab9ckFV4\" title=\"Milanesa de ternera: la aut\u00e9ntica cotoletta a la milanesa\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<\/section>\n<\/div>\n<p><!-- vrtl-translatium:recipe:end --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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\u2014known as \u201celephant ear\u201d\u2014designed 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&#8217;t be able to resist trying it at home! Watch the video with all the steps Below you can watch the video with all the steps of the recipe to prepare the veal milanesa: the authentic cotoletta alla milanese in the easiest way. And if you haven&#8217;t done so yet, I invite you to subscribe to my YouTube channel so you don&#8217;t miss any new recipes. Don&#8217;t forget to follow me on Instagram! There I share more recipes, tricks, and special content for lovers of Italian cuisine. 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 \u201celephant ear\u201d 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 \u201celephant ear\u201d 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 \u201celephant ear\u201d, 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 \u00baC. You don&#8217;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 \u201celephant ear\u201d 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\u2014the authentic cotoletta alla milanese\u2014on 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 \u201celephant ear\u201d 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 \u201ccostoletta\u201d 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\u2019amatriciana: 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 \u201celephant ear\u201d. Tell me in the comments how it turned out. If you liked this recipe, subscribe to my YouTube channel and Instagram to discover more authentic Italian dishes. Leave a comment with your impressions and share your photos on social media. I would love to see your creations! Bon app\u00e9tit! 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 \u201ccotoletta alla milanese\u201d. Here you will see the classic version and the \u201celephant ear\u201d, larger and more striking. DishMain course CuisineItalian Preparation time20 minutes Cooking time10 minutes Total time30 minutes Servings3 Calories600 kcal AuthorMia Villar Raurich Tagsclarified butter, veal Milanese, milk-fed veal Ingredients 2 veal chops preferably milk-fed with bone, one opened in half, for the \u201celephant ear\u201d 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 \u201celephant ear\u201d 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 \u00b0C and fry the meat, turning it when it is golden brown Remove to a rack and add the final salt when serving &quot;Elephant ear&quot; 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 \u00b0C 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 Video<\/p>\n","protected":false},"author":1,"featured_media":13489,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[389,732],"tags":[2957,2956,2955,2946],"class_list":["post-16443","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-second-courses","tag-breadcrumbs","tag-clarified-butter","tag-eggs-3","tag-veal-2"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Veal Milanesa: the authentic cotoletta alla milanese ~ La ragazza col mattarello<\/title>\n<meta name=\"description\" content=\"Veal Milanesa: the authentic cotoletta alla milanese. 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