Bone-In Veal Milanese Recipe (Cotoletta alla Milanese)

This iconic Italian dish featuring breaded veal chops may appear simple, yet is extraordinarily flavorful when crafted skillfully. Our love for the traditional Veal Milanese (Cotoletta alla Milanese) has led us to prepare this dish numerous times and enjoy it during several visits to Milan. Today, we are thrilled to present our take on the classic Bone-In Veal Milanese, enhanced with a few creative twists that elevate it beyond the original! This dish is perfect for special occasions or a romantic dinner and is incredibly quick to prepare!

If you’re seeking more classic Italian recipes, consider trying our Creamy Cacio e Pepe Pasta, Saltimbocca alla Romana, or Spaghetti Carbonara with Asparagus.

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What is Veal Milanese (Cotoletta alla Milanese)?

Veal Milanese, or Cotoletta alla Milanese, is a beloved traditional Italian dish that originated in Milan, Italy. Although it likely drew inspiration from other breaded meat preparations, such as schnitzel, countless variations have emerged across Europe throughout the centuries, leading to a rich exchange of culinary ideas.

Like many classic Italian dishes, Veal Milanese is straightforward to prepare! However, its simplicity should not be mistaken for blandness—this dish is anything but dull! Essentially, a bone-in veal chop is flattened, seasoned, coated, and cooked in butter. When done right, the exterior crust turns golden brown while the veal remains deliciously tender and flavorful. The combination of juicy, herb-infused meat and a buttery crust is simply unmatched.

Veal vs Beef?

Veal is sourced from young cattle (veal calves typically under a year old), commonly male calves raised on dairy farms, as they are unable to produce milk and often lack an alternative purpose. Beef, on the other hand, comes from fully grown cattle specifically reared for meat. Although both veal and beef derive from bovines, they differ significantly in taste, texture, and appearance due to variations in age, breed, and rearing conditions. Veal boasts a lighter color, akin to pork, and is generally more tender with a subtly sweeter and milder flavor compared to beef. Some may compare it to pork or chicken, but veal has a distinct taste that is truly unique!

This dish can be prepared using beef, chicken, pork, or veal; however, the authentic Milanese recipe—Cotoletta alla Milanese—is traditionally made exclusively with veal.

Why You’ll Love this Recipe

• It’s incredibly quick and simple to prepare! While attention to detail is necessary, the process is straightforward.
• Despite its simplicity, it makes for a very impressive dish when executed well.
• Great for date night or special celebrations!
• The flavor is exceptional, allowing the taste of the veal to shine through complemented by a deliciously buttery crust.
• Enjoy tender, juicy veal paired with a crispy crust!

To make Veal Milanese, you’ll need the following ingredients:

• Veal Chops: Bone-in veal chops are the traditional choice for this dish. They can sometimes be tough to find, but if your local butcher doesn’t stock them, feel free to order online HERE.
• Kosher Salt
• Black Pepper
• Fresh Rosemary Sprigs: Chopped fresh rosemary complements the veal beautifully, and we love this flavor pairing.
• Fresh Sage Leaves: Finely chopped sage leaves add depth to the flavor profile along with rosemary.
• Egg: Eggs help the breadcrumbs adhere to the veal.
• Breadcrumbs: We recommend panko breadcrumbs for this recipe, as they create a delightful crunchy crust, although traditional breadcrumbs can also be used.
• Clarified Butter: The high smoke point and rich flavor make clarified butter the ideal choice here. Ghee is another excellent option.
• Lemon: Serve with lemon wedges for a zesty kick.
• Fresh Parsley: Optional for garnish as desired.

See the recipe card below for precise measurements and quantities.

Substitutions

Here are some common alternatives for the ingredients in this recipe:

• Fresh Herbs: You can skip the rosemary and sage or use just one if you prefer. Thyme could be a nice alternative, as well.
• Breadcrumbs: While we prefer panko breadcrumbs for their crunch, you can use any variety that you like. Gluten-free breadcrumbs can also be substituted if you need a gluten-free option.
• Clarified Butter: Unsalted butter can replace clarified butter, although it may result in more charring of the milk solids. Adding some olive oil to the butter can help mitigate this issue.
• Veal Chops: If veal is unavailable or not within your budget, bone-in pork chops are an excellent substitute. You may need to tenderize or pound them for similar tenderness. Additionally, thin boneless pork chops, veal cutlets, or chicken cutlets can be used as alternative proteins.

How to Make Bone-In Veal Milanese

The process for preparing Veal Milanese is remarkably simple! Begin by tenderizing the veal chops to your preferred thickness (we prefer a bit thicker than the standard) while they are often pounded to match the thickness of the bone. Season, coat in egg, then bread them before frying gently in clarified butter. Serve the succulent veal chops with a lemon wedge for a burst of freshness and some chopped parsley for garnish—delicious!

Equipment

To prepare this dish, you will need the following items:

• Meat mallet for tenderizing the veal
• Large nonstick skillet or frying pan for cooking the veal
• Baking pans, shallow bowls, or trays to hold the eggs and breadcrumbs for easy coating without mess.
• Instant-read meat thermometer to ensure the internal temperature reaches 142°F.

Step-by-Step Instructions

Here’s how to make Bone-In Veal Milanese:

Step 1: Pound and Season the Veal Chops

• Gently pound the veal chops using a meat mallet. Aim for a thickness of about ⅔ to ¾ of an inch, or slightly thicker than the bone. Season both sides with salt, pepper, rosemary, and sage, then place on a rack and refrigerate while preparing the coating.

Step 2: Bread the Chops

• Place the breadcrumbs in a small baking pan or sheet tray. Crack the eggs into a bowl, add a tablespoon of water, and beat together until mixed. Transfer the beaten eggs to another dish. Remove the veal from the fridge, dip each chop in the egg mixture until coated on all sides, allowing excess to drip off, and then place in breadcrumbs. Press down gently to coat thoroughly (except around the bone). Repeat with remaining chops.

Step 3: Cook the Veal

• In a large skillet or frying pan, heat clarified butter over medium heat. Add veal chops as many as will fit comfortably in the pan and cook gently for around 4-5 minutes per side. Adjust the heat as needed to achieve a golden-brown crust while ensuring the veal cooks to medium-rare (remove at 142°F). Utilize an instant-read thermometer to check the internal temperature during cooking. Once done, serve your Bone-In Veal Milanese with lemon wedges and a sprinkle of chopped parsley if desired.

Here are some ideas to modify this recipe:

• Try bone-in pork chops instead. If veal is hard to find, a high-quality bone-in pork chop works wonders, following the same method.
• Add grated parmesan to the breadcrumbs. Incorporating fresh parmesan cheese into the breadcrumbs results in a richer flavor for the coating.
• Serve with a sauce. While we think it’s delightful on its own, pairing it with lemon beurre blanc adds a special touch of flavor.

Storage

Storing leftover Veal Milanese:

• We rarely have leftovers with this dish! However, if you do find yourself with extra veal chops, store them in an airtight container in the refrigerator for up to 3 days.

How to reheat leftover veal milanese?

• Reheating can be tricky as this often results in a more well-done veal. You can reheat in the oven on a sheet pan at 325°F until warmed through, or gently in a pan with more butter, although the latter may cause the coating to darken before the meat is warmed.

Can you freeze Veal Milanese?

• Freezing is not recommended, as it doesn’t retain its quality well—so we advise against freezing leftover Veal Milanese.

Troubleshooting

One of the main issues when making Bone-In Veal Milanese is cooking at excessively high temperatures. If your heat is too high, the crust may achieve a perfect finish while the veal remains raw inside. Conversely, the veal can be well-cooked, yet the breading becomes overly dark due to charring. Be prepared to adjust the stove temperature to maintain a perfect balance between a nice crust and properly cooked meat.

What to Make with Bone-In Veal Milanese

The traditional pairing with Veal Milanese includes a fresh arugula salad with cherry tomatoes, drizzled with a splash of lemon and high-quality olive oil. This combination balances sweetness, bitterness, and acidity, melding beautifully with the rich veal. Many versions of Cotoletta alla Milanese we encountered in Milan featured similar salads as depicted in this post.

If you’re looking for something a bit heartier, consider serving it alongside a creamy risotto, particularly a classic Milanese-style risotto.

Alternatively, serve it with a delectable potato dish or creamy polenta, complemented by green vegetables. Options like broccolini, peas, sautéed spinach, and green beans make excellent pairings.

What Wines Pair with Veal Milanese

A variety of wines complement veal beautifully, but we have our go-to favorites for this dish. For white wines, we prefer an Italian Chardonnay or a dry Riesling—both pair wonderfully! For reds, we suggest an Italian Primitivo (Italian Zinfandel), or if it’s more accessible, a quality California Zinfandel (particularly from Dry Creek Valley) works superbly as well.

FAQ

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Pairing

Here are some of my favorite dishes to serve alongside this meal:

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