Italian-Australian Cotoletta alla Milanese
Crisp, golden crumbed veal cutlets fried gently in butter and olive oil, served simply with fresh lemon wedges.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 540 kcal
Equipment
- •Meat mallet
- •3 shallow bowls
- •Heavy-based frypan
- •Tongs
- •Paper towel
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 28 g
- carbs
- 28 g
- fibre
- 2 g
- protein
- 42 g
- calories
- 540 kcal
Instructions
- 1
Place veal cutlets between two sheets of baking paper.
- 2
Pound the veal gently with a meat mallet until roughly five millimetres thick.
- 3
Set up three shallow bowls with flour, beaten eggs, and breadcrumbs mixed with parmesan.
- 4
Season the veal cutlets lightly on both sides with salt and black pepper.
- 5
Dredge each cutlet in plain flour, shaking off any loose excess.
- 6
Dip the cutlets into beaten egg to coat completely.
- 7
Press cutlets firmly into the breadcrumb mixture until thoroughly coated on all sides.
- 8
Heat butter and olive oil in a large frypan over medium heat until sizzling.
- 9
Fry cutlets in batches for three to four minutes per side until deeply golden.
- 10
Drain cutlets briefly on paper towel and serve hot with fresh lemon wedges.
Chef's tips
Using a combination of butter and olive oil allows rich buttery flavour without burning the milk solids. Press the crumbs firmly into the veal with the heel of your hand to prevent the crust from flaking off during frying.
Ingredient substitutions
- veal cutlets → pork loin cutlets or skinless chicken breast fillets pounded thin
- Parmigiano Reggiano → Grana Padano or Pecorino Romano
Storage
Store leftover cutlets in an airtight container in the refrigerator for up to two days.
Reheating
Reheat in a 180°C oven on an oven-safe wire rack for eight minutes to keep the crumb crisp.
Common mistakes to avoid
- •Pounding the veal too forcefully, which can tear the delicate meat fibres
- •Frying at high heat, which scorches the breadcrumbs before cooking the veal through
- •Overcrowding the frypan, which drops the oil temperature and makes cutlets greasy
Serving suggestions
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