Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
You can find my Cotoletta Milanese recipe in this article.
The fine veal cutlet is breaded more easily than the Wiener Schnitzel .
You need a large frying pan for frying.
Follow the detailed step-by-step instructions and enjoy an original.
I wish you good luck!
Table of Contents
1. Recipe Cotoletta Milanese
Have the butcher or meat prepare the veal chops for you.
If you want to get a whole rack of veal, the instructions below will help:
Anyone who knows me will surely miss the cranberries with the baked meat dish this time.
It took me an effort 🙂 not to place them on or next to the plate.
Cranberries are simply not part of the original from Italy.
You can use the comment function at the end of this page to send friendly kitchen gossip or your cooking questions.
I am looking forward to a message from you and will certainly send an answer.
Prepared, refined, photographed and written down by chef Thomas Sixt.
Easy instructions for preparing breaded veal cutlet Milanese style.
|black ground pepper|
Before you start preparing the meat, please take care of the side dishes for the Milanese schnitzel .
Prepare and prepare the ingredients for the meat preparation.
Cut the side tendon of the veal chop so that the meat does not bulge when roasting.
Crack the eggs into a roasting pan for breading and season with salt and pepper.
Mix the eggs vigorously with the whisk.
Place the breadcrumbs in a roasting pan.
You can use “normal” breadcrumbs or gluten-free breadcrumbs from Schär or Leimer.
Another variant is to finely grate dried and debarked white box bread yourself.
This creates particularly fine crumbs, which we chefs call “Mie de Pain”.
“Patting” the veal chop, for the Milanese schnitzel there are two methods:
–> The gentle method, in which you “lovingly” tap out the veal chop with just the heel of your hand.
–> The violent method, with the meat tenderizer (Italian batticarne): The meat takes the shape of an elephant’s ear (orecchia d’elefante).
After pounding, generously season the meat on both sides with salt and pepper.
Then place the meat in the egg.
Gently pull the meat through the prepared egg on both sides.
The meat should be coated with egg as generously and evenly as possible.
Now place the first side of the egg-soaked veal chop into the prepared breadcrumbs.
Dip the veal chop in the breadcrumbs on both sides and press the crumbs firmly onto the meat.
Heat the ghee in a large enough pan over medium-high heat.
Alternatively, you can use a roaster .
Never use butter, it would burn when frying the breaded veal chop.
Preheat the oven at 150°C hot air.
Pick off the sage leaves and prepare them for frying.
Take the breaded veal chop by the bone and carefully tap it off.
Loose breadcrumbs will fall off the meat.
Too many loose breadcrumbs in the pan will cause your veal chop to brown too quickly.
Place the first side of the breaded veal cutlet in the hot clarified butter and fry.
The meat should be floating in the fat. Too little clarified butter will cause the chop to fry dry.
Pay attention to the temperature in the pan.
I had heated the copper pan at level 10 of 12 and reduced the temperature to 7-8 after inserting the schnitzel.
The chop is relatively thick and needs to be fried longer at low heat.
Turn the chops over and sear on the second side.
The meat should again be swimming in clarified butter and not dry frying.
After turning the schnitzel in the pan for the first time is a good time to fry the sage leaves.
I added the plucked sage leaves to the schnitzel and fried them until crispy in 2-3 minutes.
Remove the sage leaves and place them on kitchen paper.
This allows the crispy herb chips to drain.
Please season the crispy sage leaves gently with salt immediately after removing them.
Continue to fry the schnitzel and pour the hot clarified butter over the top of the meat with a spoon.
Pouring the breading over the schnitzel allows it to cook evenly.
You can now measure the core temperature of the schnitzel with a digital roasting thermometer.
This should be in the following areas:
Veal very pink –> approx. 55°C
Veal medium –> approx. 58°C
Veal fully cooked –> from 60°C
I heated my veal to the 72+°C range.
The temperature range of 72°C, maintained for at least 10 minutes, does not allow germs to survive.
Before serving, place the schnitzel in the preheated oven for a good 10 minutes.
This means that the meat juices can be better distributed in the cutlet and the Milanese schnitzel tastes better.
Place the baked veal chop from the pan onto a kitchen towel.
Dab the top of the meat with a second kitchen towel and absorb any excess fat.
Arrange the Milanese schnitzel on a hot plate and add sage.
I made a lemon crown with it.
Serve with the desired side dishes and enjoy!
2. Calories And Nutritional Values
You can find the calculated Cotoletta Milanese calories for one or two servings in the table below:
3. Cotoletta Milanese Which Meat
The Cotoletta Milanese is made from the veal chop.
A bone-in veal chop can weigh 250-400 g.
The veal chop is cut from the rack of veal.
It is the saddle of veal on the bone.
You can buy the loin of veal whole or have the butcher prepare it for you.
I’ll show you how to prepare the veal chop and how to cut it from the rack of veal in the pictures below:
4. Original Cotoletta Milanese
The original Cotoletta Milanese is made from veal chops and breaded only with egg and breadcrumbs.
That’s the difference to Wiener Schnitzel?
Information about this follows here…
Cotoletta Milanese vs Vienna Schnitzel :
–> The Cotoletta Milanese is a breaded veal cutlet with bones.
The Wiener Schnitzel is made from veal and is always served boneless.
–> The breading of the Cotoletta Milanese consists only of egg and breadcrumbs.
The Wiener Schnitzel is breaded with flour, egg and breadcrumbs.
–> The breadcrumbs are pressed firmly on the Cotoletta Milanese so that the breadcrumbs hold well.
With Wiener Schnitzel, the meat is gently rolled in breadcrumbs without pressing too hard.
The Wiener Schnitzel breading is “lighter” and can form the typical bubbles when “soufflé” (swirling the pan) while baking.
–> The breaded veal cutlet is fried in clarified butter.
The thin Wiener Schnitzel is preferably fried in neutral oil and refined with nut butter.
Wiener Schnitzel fried in clarified butter tastes very sweet.
–> The Cotoletta Milanese is served with crispy sage.
The Wiener Schnitzel is decorated with fried parsley, lemon and optionally with a caper wrapped in anchovy fillet.
–> Lemon wedges or lemon stars are an optional addition to the Cotoletta Milanese, but are still common.
Cranberries are not common, but they are still a popular addition.
Due to the thickness of the meat, I recommend a short resting time in the oven after frying the meat in the pan.
The juices in the meat can be distributed better and the meat tastes more tender.
I put my Cotoletta Milanese in the oven at 150 ° C hot air directly in the pan and then served it.
Dabbing the schnitzel with kitchen paper has proven to be a good idea so that less fat ends up on the plate.
5. Cotoletta Milanese Side Dishes
Let’s take a look at the topic of side dishes for the Cotoletta Milanese.
Various misconceptions are circulating on the Internet and spaghetti with tomato sauce is often mentioned.
This is really the wrong side dish, buttered vegetables or leaf salads are right.
For once, stay away from the French fries , the original really tastes better with vegetables and salad.
6. Story About the Cotoletta Milanese
Origin of the Cotoletta Milanese
The first known mention of cotoletta can be traced back to the Middle Ages.
The term “lombolos cum panitio” (translated “chops with breading”) appears in the menu of the monks of Sant’Ambrogio in 1134, as noted by the 18th-century Lombard historian Pietro Verri.
In 2008, the Milan City Council granted this dish the municipal certificate of origin De. Co. (Denominazione Comunale).
The Cotoletta Milanese in Italy, Austria and France
- Italian lore has it that Austrian Field Marshal Joseph Radetzky popularized this dish in his homeland after discovering it while serving in the Kingdom of Lombardo-Venetia between 1848 and 1857.
- In Austria, however, the recipe is believed to be a variation of Wiener Schnitzel, a local delicacy.
- And what if the French claimed authorship? Menon’s “La Science du maître d’hôtel cuisinier” from 1749 describes breaded cutlets marinated in melted butter, studded with cloves and enriched with other spices. This recipe is said to have come to Milan during the Napoleonic Wars as “cotolette Rivoluzione francese” (chops of the French Revolution).
Linguistic nuances and naming of Milanese schnitzel
In German it is usually referred to as “Milaner Schnitzel”, although in Italy the term “Costoletta” is more commonly used for the traditional version.
In the colloquial variant of the Eastern Lombard dialect it is pronounced as “Cutuleta”.
7. FAQ Cotoletta Milanese
The most frequently asked questions about the Original Milanese Schnitzel are summarized below:
How heavy should a veal chop be for Cotoletta Milanese?
A veal chop can weigh 300 – 500 g depending on the thickness.
Depending on the bone part, you can also choose the weight higher and serve the chop for 2 people.
Why do I need to pay attention to the lateral tendons on the veal chop for Cotoletta Milanese?
The lateral tendons on the veal chop must be interrupted or incised.
Tendons that are not incised will cause the meat to bulge during grilling and frying.
What do I pay attention to when baking the Cotoletta Milanese?
Use clarified butter for frying and fry sage to match.
You can prepare the sage after the first turn in the pan.
Quickly reduce the temperature after you add the breaded veal cutlet and bake the cutlet over moderate heat until golden brown.
Too high a heat will cause your breading to darken too quickly.
Additionally use the oven, preheated at 150°C: Leave the schnitzel in the oven for a good 10 minutes after frying in the pan.
The resting time allows the meat juices to distribute well in the thick schnitzel and you get a juicy meat dish on your plate.
What side dishes are typical with the Cotoletta Milanese?
Typical Milanese cutlet side dishes include lettuce, lettuce and buttered vegetables.
What core temperature should the Cotoletta Milanese reach?
A core temperature in the range of 72°C is a good default. if the meat is still pink, choose a lower temperature.
Don’t worry: even a well-done Milanese Schnitzel is juicy and tender, as the breading protects the meat from drying out.
Do I need to worry about the aging time of the veal chop for Cotoletta Milanese?
Slaughtered veal, unlike beef, is sufficiently matured already two weeks after the day of slaughter.
Due to the high price, only matured veal is sold.
When buying whole pieces of meat, pay attention to the best-before date.
What is a Cotoletta Milanese alla Bolognese?
In the region of Emilia-Romagna, the baked cutlet is sprinkled with Parmesan after frying.
Then the cutlet is tossed in the pan with prosciutto in a little broth.
What is a Cotoletta Milanese alla Palermitana?
The dish comes from Sicily:
The veal cutlet is breaded without egg only with olive oil, breadcrumbs, grated pecorino and parsley.
The cutlet is usually prepared in a roaster in the oven.
8. Matching Recipe Ideas
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