Learn how to make aromatic veal cutlet Milanese style with a unique twist.

Costoletta di vitello aromatica alla milanese

Explore the rich flavors of Italian cuisine with this aromatic veal cutlet Milanese style. Created by chef Cesare Battisti from Ratanà, this dish was reimagined for a vodcast episode of ‘Discorsi in Osteria’ with Italian stand-up comedy star Luca Ravenna. This traditional Lombard recipe uses veal loin, enhanced with a sage and lemon zest breading, delivering a deliciously aromatic result. Cooked in ample butter, the cutlet becomes golden and crispy on the outside while remaining juicy and pink inside.

The Milanese cutlet is a classic Italian dish, distinct from the ‘elephant ear’ cutlet due to its bone, which adds tenderness and flavor. This aromatic version maintains all the classic elements with an exciting twist that’s a must-try!

Other Variants to Explore:

• Grandma’s Milanese Cutlet
• Valdostana Cutlets
• Breaded Steak
• Viennese Cutlet

Ingredients

• 4 veal loin chops with bone
• 2 eggs
• 100g all-purpose flour
• 150g breadcrumbs
• 1 lemon (zest only)
• 10 fresh sage leaves
• Salt to taste
• Pepper to taste
• 200g butter

Instructions

1. Begin by preparing the breading mixture: finely chop the sage leaves and mix with breadcrumbs and lemon zest.
2. Season the veal chops with salt and pepper. Dredge each chop in flour, then dip in beaten eggs.
3. Coat the chops thoroughly with the breadcrumb mixture, pressing to adhere.
4. In a large skillet, melt the butter over medium heat. Once hot, add the veal chops.
5. Fry until golden brown on both sides, ensuring the meat remains juicy and pink inside.
6. Remove and drain on paper towels before serving.

Total Time: 45 min

Cuisine: Italian