Cotolette Milanese

Crumbed Veal Cutlets Milan-Style

Preparation info
  • Serves


    • Difficulty


Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

You can see the Germanic influence in this dish from Milan, which is only four hours’ drive from Vienna. We call the beaten cutlets orecchie di elefante (elephant’s ears), because of their shape and size – they should virtually hang over the plate. I pan-fry these in clarified butter as it has a higher burning point than regular butter, but you could use ghee. This is always served with lemon wedges or halves and usually potatoes – either hand-cut chips (as pictured opposite) or roas