How to Make Milanese Cutlets: A Classic Italian Recipe
Milanese Cutlets are prepared using the veal loin chop, complete with the bone. Proper cut is the first rule, the second is pan-frying in clarified butter, which has a higher smoke point allowing it to be cooked at a higher temperature resulting in a drier outcome.
Ingredients
- 4 medium-sized veal loin cutlets about 3 cm thick, or 2 large
- 3 eggs
- 200 g breadcrumbs
- 450 g clarified butter
- Coarse grey salt or Flake salt to taste
Instructions
- Begin by selecting high-quality veal loin cutlets, approximately 3 cm thick. Trim any visible external fat and connective tissue from the meat. To prevent curling during cooking, score the edges of each cutlet in 2–3 places. Gently pound the meat to ensure even thickness (You can have your trusted butcher do this job).
- Beat the eggs in a bowl.
- Dip each cutlet into the beaten eggs, holding it by the bone. Drain the egg well, then coat the cutlet well with breadcrumbs, making sure to coat evenly on all sides. Keep the bone clean and free of breading.
- Using the back of a kitchen knife, lightly press the breaded surface in a grid pattern to promote adherence and prevent air bubbles during frying.
- Dip in the egg again and coat in breadcrumbs, so that each cutlet is double-breaded.
- In a large, heavy pan, melt 450 g of clarified butter. Once hot, carefully place the breaded cutlets into the pan. Cook over high heat for 2–3 minutes per side, until golden brown. While frying, spoon some hot butter over the bone to ensure even cooking. The ideal Milanese cutlet should be crispy on the outside and tender on the inside.
- Once cooked, transfer the cutlets to a wire rack or paper towels to drain excess butter.
- Sprinkle with salt to taste.
- Serve immediately with a side of fresh salad or baked potatoes for a classic Italian dining experience.