Veal cutlets are one of those funny cuts of meat that cost a bloody fortune, and takes virtually no effort at all to ruin. That’s why I prefer veal chops, grilled with rosemary and olive oil…but I digress.
Cotoletta or costoletta alla Milanese is found on every menu in Milan, and it’s so perfectly cooked, it’s scary! Usually, it was a bone in piece of veal pounded down so thin and huge I can’t imagine how they do it without butchering and tearing it to pieces. But often it was a boneless piece of veal and that is how I make it.
If you don’t pound the already thin sliced cutlets, you will wind up with a delicious, but quite chewy piece of meat. Which is exactly what I had going on today because I was lazy. So, don’t be lazy. Get a meat mallet and gently, but firmly pound the veal to a very thin, even thickness, and you’re golden.
After you have tenderized the cutlets, season lightly with kosher salt and fresh ground black pepper.
Now, there’s no way around this part. Your hands are getting dirty. Just prepare your little station: flour, egg, Panko Italian seasoned breadcrumbs.
Dredge the cutlets in flour and use your hands to pat off excess. After I finish flouring all of them, I wash my hands and use tongs for the next part.
Working with one cutlet at a time, dip in egg, turning with tongs to coat both sides. Allow excess to drip off.
Firmly press breadcrumbs in on both sides of the veal. Set veal on a wire rack and let rest about 15 minutes.
Traditionally, cotoletta is then browned in butter. I do a mix of butter and olive oil.
Heat a large non-stick skillet over medium high heat. Add one tablespoon of butter and about two tablespoons of olive oil. Swirl to coat pan.
Brown cutlets in batches until nicely golden brown and crispy on both sides, about 2 minutes a side. If you have pounded them really thin, they will be fully cooked at this point.
IF your cutlets are not fully cooked, but crisp and golden browned, place the cutlets in a baking pan and preheat the oven to 350. Place in the oven for 5 minutes or until fully cooked.
Squeeze lemon over your cutlet and serve with lemon wedges. A nice risotto and a green vegetable or salad completes your meal!
- 8 pieces of veal cutlets (sometimes called “scallopini”)
- 2 ½ cups Italian seasoned Panko breadcrumbs
- 1 cup flour
- 3 eggs, beaten
- Kosher salt and freshly ground pepper
- 3 tablespoons unsalted butter
- Olive oil
- Lemon wedges
- Tenderize the veal by pounding to a thin, even thickness. with a meat mallet,
- Pat dry the pieces of veal and season lightly with salt and pepper.
- Working with one cutlet at a time, dredge in flour and use hands to pat off excess.
- Dip cutlet in egg, turning with tongs to coat both sides. Allow excess to drip off.
- Firmly press breadcrumbs in on both sides of the veal. Set veal on a wire rack and let rest about 15 minutes.
- Heat a large non-stick skillet over medium high heat.
- Add one tablespoon of butter and about two tablespoons of olive oil. Swirl to coat pan.
- When foaming subsides, brown cutlets in batches until nicely golden brown and crispy on both sides, about 2 minutes a side.
- Remove to a baking dish.
- Wipe out the skillet with paper towels, and repeat heating oil and butter and browning veal.
- NOTE: you will need to add more oil and lower the heat to medium as you proceed through cooking in batches.
- NOTE: IF the veal is nicely browned, but still undercooked, preheat oven to 350 degrees and place baking dish in oven for 5 minutes.
- Serve cutlets with lemon wedge and garnish with fresh Italian parsley.
- A nice risotto pairs very well with this dish.