Veal Cutlets, Milan Style:::Gwhp32A

Cotoletta alla Milanese is one of the simplest and most satisfying dishes in Italian cooking. Veal cutlets get pounded to a quarter-inch thickness, dipped in beaten egg, pressed into dry bread crumbs, and fried in a mix of butter and oil until the coating is golden, crisp, and shattering.

Pounding the cutlets thin is what makes the whole dish work. Thin veal cooks in about a minute per side, which means the bread crumb coating gets deeply golden and crispy before the meat has any chance to dry out. Press the crumbs firmly onto the egg-coated veal so they adhere and don’t fall off in the pan.

Using both butter and oil together is the classic approach. The butter adds rich flavor while the oil raises the smoke point so the butter doesn’t burn during the fast, high-heat fry.

Chef Tips

• Pound between waxed paper or plastic wrap to prevent tearing. A rolling pin works if you don’t have a meat mallet.
• Get the oil and butter hot before adding the cutlets. Cold fat means a soggy, greasy coating instead of a crispy one.
• Don’t crowd the pan. Fry in batches if needed so each cutlet has room to crisp properly.
• Serve immediately with lemon wedges. The crust softens quickly, so these go straight from pan to plate.

Variations

• Use chicken or turkey cutlets pounded thin for a more affordable version.
• Top with arugula and shaved Parmesan for a cotoletta alla Milanese salad.
• Add a squeeze of lemon and a drizzle of good olive oil right before serving.