Veal Cutlets Milano-Style / Cotoletto alla Milanese

Serves 4


  • 4 veal cutlets
  • 2 egg yolks
  • Salt
  • Black pepper
  • 1/2 cup finely ground breadcrumbs, lightly toasted
  • 3/4 cup clarified butter*


  1. Trim away any fat, and nick the membranes on the cutlets, lest they contract and make the cutlets curl while cooking.
  2. In a dish, beat the egg yolks with a bit of salt and pepper.
  3. Next, pound the veal cutlets with a meat mallet or a rolling pin to ensure an even thickness.
  4. Dip each side of the cutlet in the beaten egg, and then in the breadcrumbs, making sure it is completely coated.
  5. Melt the clarified butter in a pan, and fry the cutlets until they are golden brown on both sides. Once finished, remove cutlets from pan and drain on a paper towels.
  6. Serve garnished with parsley and a wedge of lemon.
  7. Clarified Butter
  8. Clarified butter can stand being cooked longer, and to a higher temperature, than regular butter. Clarifying butter removes the milk solids, which are what causes butter to burn if cooked for a long time.
  9. Unsalted butter, cut into cubes.
  10. Heat the unsalted butter in a heavy-duty saucepan over very low heat, until it’s melted. Let simmer gently until the foam rises to the top of the melted butter. The butter may splatter a bit, so be careful.
  11. Once the butter stops sputtering, and no more foam seems to be rising to the surface, remove from heat and skim off the foam with a spoon. (It can be saved and added to soups, bread doughs, polenta, pilaf, or a bowl of warm oatmeal.) Don’t worry about getting every last bit; you can remove the rest when straining it.
  12. Line a mesh strainer with a few layers of cheesecloth or gauze, and set the strainer over a heatproof container.
  13. Carefully pour the warm butter through the cheesecloth-lined strainer into the container, leaving behind any solids from the bottom of the pan.
  14. *Storage: Clarified butter will keep for 3 to 6 months in the refrigerator. Some say you can leave it at room temperature if the conditions are optimal, but I keep mine under refrigeration. It can also be frozen for a similar length of time.

This recipe was featured on Season 27 - Episode 2725.

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Sue Grady

For veal, what is the best part of the animal should it be cut? Top of round?

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