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Milanese

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main courses•italian•contains meat, contains gluten
40 minutes•4 servings•

Ingredients

  • 4 pieces veal rib chops (bone-in)
  • 1 1/2 tsp fine sea salt
  • 3 large eggs – beaten
  • 2 cups fine dry breadcrumbs
  • 3/4 cup clarified butter
  • lemon – cut into wedges (for serving)
Milanese

Instructions

1. Pat the veal rib chops dry and season all over with the fine sea salt; let sit while you set up the breading.

2. Beat the eggs in a shallow dish. Spread the breadcrumbs on a tray. Dip each chop in the eggs, letting excess drip, then press firmly into the breadcrumbs on both sides to coat; set on a rack and rest 10 minutes so the coating adheres.

3. Heat the clarified butter in a large heavy skillet over medium heat until it shimmers and reaches about 350°F, enough to cover the bottom about 1/4 inch; adjust heat to maintain temperature.

4. Fry 2 chops at a time, turning once, until deep golden and crisp, 6–8 minutes per side; the meat should be just cooked through with a faint blush near the bone or 140°F at the thickest part. Transfer to a rack and keep warm in a 250°F oven while you cook the remaining chops.

5. Repeat with the remaining chops, keeping the pan at a steady medium heat between batches.

6. Serve hot with lemon.

Milanese is a golden, breaded veal cutlet with a shattering crust and a succulent interior, traditionally cooked in plenty of clarified butter. The flavor is rich and clean, with the aroma of browned butter and the bright counterpoint of lemon served alongside. A proper Milanese balances a well-adhered breadcrumb coat with gentle heat so the meat stays juicy while the exterior turns deeply crisp.

Originating in Milan, this preparation—known locally as costoletta alla milanese—has been documented for centuries and is a fixture of Lombard cuisine. The classic version uses a bone-in veal rib chop, celebrated for its tenderness and presentation. Over time, a thinner, plate-sized variant called orecchia di elefante appeared in some trattorie, but the bone-in chop fried in butter remains the touchstone in Milanese households and restaurants.