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Cotoletta alla milanese
Trim the fat from the chops and nick the edges so they stay flat. Beat the meat with a mallet to about 1.5 cm thick, leaving it attached to the bone.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Cotoletta alla milanese take?
30 min all in — 15 min prep, 15 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 2 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Eggs, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Nut-free.
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What does it cost to cook?
A bit special — about $16–28 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Cutting board.
How much salt do I put in?
The recipe lists Salt at ½ tsp (flaky).
What can I use instead?
Bone-in chop → Thin veal escalope. The 'elephant's ear' version: cook 2 minutes a side.
Any tips from this recipe?
Clarified butter can take the heat; plain butter burns before the meat is cooked. Do not salt before frying, or the crust goes soggy.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.