Kim Milan's Cotoletta alla Milanese
A Milanese-style cutlet made by first slow-cooking a thick veal bone-in loin in the oven, then frying it until crispy in clarified butter.
Ingredients needed 2 servings
Recipe
Cooking tips
- Because the meat is thick, press the breadcrumbs firmly onto the surface; otherwise, the coating may come off during frying.
- Using clarified butter instead of regular cooking oil gives the dish the rich, nutty butter flavor traditional to Milan.
- You can substitute veal with pork loin or beef loin for an equally excellent cutlet.
Recommended for
- Those who want to make a premium cutlet with a crispy exterior and perfectly medium, juicy interior.
- Those interested in classic cutlet dishes using traditional Italian techniques.
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Sam Kim's Italian-style Pork Cutlet Milanese
- Raymon Kim's Chicken Milanese
- YOOXICMAN's Milanesa Napoletana
- Kim Milan's Lasagna alla Bolognese
- Kim Milan's Pasta alla Norma
- Lee Jae-hoon's Bolognese Pasta
- YOOXICMAN Ragu Bolognese Sauce
- Ttukdak Hyung's Clam Al Ajillo
- Fabri's Garussal Alla Norma Pasta
- Yeo Kyung-ok's Guobaorou
