Cotoletta alla Milanese served with arugula and cherry tomatoes

The Cotoletta Milanese: Lombardy’s Golden Classic

09/07/2025

It’s hard to think of Milan without picturing its most iconic dish: Cotoletta alla Milanese. Alongside saffron risotto and panettone, this golden, breaded veal chop is a true symbol of Lombardy’s culinary tradition. Crispy on the outside, tender inside, and always fried in clarified butter, it’s a dish that delights everyone — from kids to gourmet food lovers — served everywhere from humble trattorias to Michelin-starred restaurants. But Cotoletta alla Milanese is more than just a dish. It’s a story — of family, memory, and seasonality. As our Cesarina Sissi reminds us:

“It’s perfect in summer with cherry tomatoes and arugula — we call it ‘vestita’, or dressed — or in winter with a simple potato salad with parsley. Either way, it’s a dish that’s always close to our hearts”.

A centuries-old tradition — and the Milan vs. Vienna debate

The origins of the dish go back centuries. Some historians trace it as far back as the 12th century, with the mention of “lombolos cum panitio” (breaded veal chops) in a banquet menu from the canon priests of Sant’Ambrogio, cited in Pietro Verri’s Storia di Milano. In 2008, the city of Milan officially recognized its culinary heritage by granting the Denominazione Comunale (De.Co.) to cotoletta alla Milanese.

Preparing Cotoletta alla Milanese

Cesarina Sissi from Milan serving Cotoletta alla Milanese to her guest

Of course, there’s been ongoing debate with Austria, whose Wiener Schnitzel bears a striking resemblance. But more recent studies give credit to Milan. The Viennese version was originally flour-dusted, not breaded. It’s believed that Field Marshal Radetzky brought the Milanese version to Vienna during the Habsburg rule.

The secrets to a perfect Cotoletta alla Milanese

Now, back to the kitchen. According to Cesarina Sissi, a perfect cotoletta requires a few golden rules:

Use veal rib chop with the bone
Make sure the breadcrumb coating is even and well-adhered
Always fry in clarified butter for a crispy, golden finish without greasiness

Mouth watering already? Dive into Cesarina Sissi’s full recipe and recreate this iconic Milanese dish — just like tradition demands!

Cotoletta milanese

The true taste of Lombardy: an authentic recipe everyone loves

DifficultyMedium

Preparation time30m

Cooking time15m

€

CostMedium

Ingredients

Veal rib chops (with bone, not too thick), about 150 g each
Whole eggs (1 per chop)
Breadcrumbs, as needed
Clarified butter, 250 g for 4–5 chops
Maldon salt (or other flake salt)

Method

Remove any visible external fat from the veal chops.
Make 2–3 small cuts along the edge of each chop to prevent them from curling during cooking.
Gently pound the meat with a meat tenderizer to achieve an even thickness.
For the coating, beat the eggs with a fork in a large bowl (do not add salt). In another container, pour a generous amount of breadcrumbs.
Hold each chop by the bone and first coat it in the breadcrumbs, pressing to ensure an even layer. Then dip it into the beaten eggs, allowing the excess to drip off. Finally, coat it again in the breadcrumbs, pressing gently to help the coating stick uniformly.
Optional but recommended: using the back of a kitchen knife, press lightly on the surface to create a crisscross pattern. This helps the breadcrumbs adhere better and prevents air bubbles during frying.
In a large nonstick skillet, heat a generous amount of clarified butter over medium-high heat. Clarified butter is ideal thanks to its higher smoke point and delicate flavor.
Fry the chops in the hot butter for about 5–6 minutes per side, or until golden and cooked through. While cooking, spoon the melted butter over the bone.
Once done, drain the chops on paper towels to remove excess fat.
Transfer to a serving plate and sprinkle with a few flakes of Maldon salt. Serve immediately.