Cotoletta alla Milanese

Method

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1. If clarifying your own, melt the butter gently, skim the foam and pour off the clear fat, leaving the milky solids behind.

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2. Lay each chop between cling film and beat the meat — not the bone — out to about 1 cm thick.

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3. Season the beaten eggs with the salt and pepper.

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4. Dip each chop in egg, letting the excess run off, then press it firmly into the breadcrumbs on both sides.

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5. Heat the clarified butter in a wide pan to about 160C — a crumb should sizzle steadily, not violently.

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6. Fry the chops 6 minutes a side, spooning butter over the bone end, until deep gold.

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7. Drain briefly on a rack, not on paper, so the crust stays crisp.

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8. Serve at once with lemon wedges and flaky salt.

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Chef’s Tips

• Clarified butter only. Whole butter burns before the crust colours.
• Beat the meat, never the bone.
• Drain on a rack. Paper steams the underside soft.

Pairing Suggestions

• Lemon wedges
• Rocket and tomato
• Risotto alla milanese

Storage & Reheating

Best immediately. Refrigerated 2 days and re-crisped in a hot oven, never microwaved.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.