Milanese breaded cutlets

Here is one of those recipes that many tourists from abroad search out: no, we are not talking about pizza nor lasagne ... it’s a recipe for breaded Milanese meat cutlets, a classic of Italian cuisine and more specifically that of Lombardy. There is nothing better than a lovely cutlet cooked to perfection, tender inside and crispy outside, hot and tasty, fried only in clarified butter (or a clever mix of butter and olive oil) and served with the classic of classic mismatches, green salad and fries! Follow the recipe step-by-step, and don’t forget to check out our tips for a successful outcome. You will get a luscious, mouth-watering recipe! And finally, remember: if you are really good cooks you should end up with a fairly thick cutlet which is also sufficiently crispy ... if you beat them too much or buy them cut too thin, it will be easier to get a crispy coating but it won’t be a real cutlet.


  • veal chop 2 veal or beef cutlets
  • breadcrumbs 60 grams
  • eggs 2 units
  • salt Salt to taste
  • pepper Pepper to taste
  • 177 Vegetable stock granules
20 minutes Total time
10 minutes Active time
Serves 2 persons
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Prepare two plates: in one place the breadcrumbs, and in the other put the beaten eggs. Season the chops with salt, pepper and the vegetable stock granules, then dip them in the beaten egg before coating them in the breadcrumbs; if you want to repeat the process a second time the resulting coat of breadcrumbs will be more solid and consistent. Heat a frying pan with a knob of butter and a tablespoon of olive oil and brown the breaded cutlets for about ten minutes over a medium heat. The breaded Milanese meat cutlets are ready!

The trick to getting a mouth-wateringly good Milanese is to beat the meat hard before cooking and breading it: but this does not mean making it too thin, because this would be to change the essence of this classic dish.
The Milanese breaded meat cutlet is also sometimes known as Wiener Schnitzel. The only difference between the two lies in the fact that the Milanese properly retains the bone, while the Viennese cutlet is made without the bone.

Step by step

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