Milanese-Style Breaded Veal Cutlet

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Crispy on the outside and juicy within, this iconic Milanese specialty features a bone-in veal rib cutlet coated in fine breadcrumbs and pan-fried in clarified butter until deep golden. Traditionally served simply with a squeeze of lemon, it is one of Italy's most beloved secondo piatti.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 32 gFat
• 13 gSaturated Fat
• 20 gCarbs
• 1 gFiber
• 2 gSugar
• 38 gProtein
• 720 mgSodium
• 480 mgPotassium
• 130 mgCalcium
• 3 mgIron
• 12 mgVitamin C
• 190 mcgVitamin A

Ingredients

For the cutlets and breading

• 4 bone-in veal rib cutlets (about 6 oz / 170 g each), about 1 inch thick
• 1 1/2 cups fine dried breadcrumbs, preferably from crustless day-old white bread
• 2 large eggs, lightly beaten
• 1/4 cup finely grated Parmigiano-Reggiano (optional)
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper

For frying and serving

• 6 tbsp clarified butter (or unsalted butter)
• 2 tbsp extra-virgin olive oil
• 1 large lemon, cut into wedges
• 2 tbsp chopped flat-leaf parsley (optional)
• Flaky sea salt, for finishing

Directions

1. Prepare the cutlets: pat them dry with paper towels. If any piece is thicker than 1 inch, gently pound between two sheets of plastic wrap to even thickness. Season both sides generously with the fine sea salt and black pepper.
2. Set up a breading station: place the beaten eggs in a shallow bowl and combine the breadcrumbs with the Parmigiano-Reggiano (if using) in a second shallow bowl.
3. Dip each cutlet first into the beaten egg, turning to coat and letting the excess drip off, then press firmly into the breadcrumb mixture on both sides, patting so the crumbs adhere evenly. Place the breaded cutlets on a tray and let them rest 5 minutes so the coating sets.
4. Heat the clarified butter and olive oil together in a large heavy skillet (cast iron or stainless steel) over medium-high heat until shimmering but not smoking, about 2-3 minutes.
5. Working in batches so as not to crowd the pan, lay 1 to 2 cutlets flat in the butter and cook without moving them for 3 to 4 minutes, until the underside is deep golden brown.
6. Flip carefully and cook the second side for another 3 to 4 minutes, until equally golden and the interior reaches 145°F (63°C) at the thickest part.
7. Transfer the cooked cutlets to a plate lined with paper towels or a wire rack, immediately sprinkle with flaky sea salt, and keep warm while you cook the remaining cutlets.
8. Serve right away with lemon wedges for squeezing over the top, a scatter of parsley if you like, and a simple green salad or sautéed bitter greens on the side.

Cook’s Notes

• Use bone-in veal rib cutlets for the most authentic experience; the bone is traditional and helps the cutlet retain juices.
• Clarified butter is classic and has a higher smoke point than whole butter, giving you a clean, nutty flavor and an even golden crust.
• Resist the urge to press down on the cutlet while it cooks; you want the crumb crust to stay airy and crisp, not compacted.
• The cutlet is best the moment it leaves the pan, so have your plates, lemon, and side dishes ready before frying.
• If breadcrumbs won't stick, lightly dust the veal with flour before dipping in egg; this helps the coating adhere in humid kitchens.

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