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How to make the real Milanese Cutlet - Big taste, small effort

Speaking of traditional Milanese cuisine, the Milanese-style cotoletta is the Queen. Generally prepared with veal, it has its tasty variant in chicken meat. The Milanese cutlet is an easy and quick specialty to do at home with a spectacular taste. It is a true symbol of Milan, a dish of the most ancient tradition. Although the Austrians claim the paternity of this recipe, with their Wiener schnitzel, a document dating back to 1148, and kept in the Basilica of Sant'Ambrogio, indicates the origin of the dish in the city of Milan. To be specific...the Austrian schnitzel is prepared with the leg of the veal, while the Milanese version with the loin. In any case, the recipe deserves a taste! Quick and easy, it is perfect for a family dinner.


(for 2 servings)

2 veal cutlets (about 3 cm thick) Flour to flour the meat 2 eggs Bread crumbles for breading 3 tablespoons Butter salt to taste


With a meat tenderiser, beat the meat and remove only any side nerves. Do not remove the bone. Beat the eggs in a dish and salt to taste. For the breading: pass each side of the meat first in the flour, then in the egg and finally in the breadcrumbs. Press the breadcrumbs with the palm of your hand to make it stick to the meat. In a pan where you have warmed the butter, brown the chops. Once cooked, sprinkle the surface with a pinch of salt to enhance the flavor and serve with a twist of lemon.

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