Cotoletta alla Milanese: without a doubt the undisputed symbol of Milan and for me simply unavoidable to taste every time I go to this wonderful Italian city. I still remember the first time I tasted a perfectly made schnitzel in a small restaurant in Brera, the old part of the city of Milan. Suddenly I was dazzled by a huge disc of meat, almost as big as the table, accompanied by delicious and crispy roasted potatoes. Only in that moment I realized that before that I had never tasted a real cotoletta, I had never even been worthy to call it cotoletta.

This typical northern dish is usually made even better by a creamy and generous portion of saffron risotto, which crowns the meal in a sensational way.

Today I have brought you this simple recipe with few ingredients, but capable of amazing any guest who comes to dinner at the last minute. Very important, however, is the quality of the meat and the presence of the bone, which makes it more attractive. In addition, the meat must be cut at bone height, about three centimeters, and fried not in oil, as I thought before, but in butter (better if clarified, so as not to burn the meat).

My advice

In this recipe it is advisable to use clarified butter for cooking because it is deprived of casein. Precisely for this reason it is more suitable for frying because its smoking point reaches 180° C (180° F), as opposed to the normal one which is around 120° C (120° F), therefore ensuring a better cooking of foods without the risk of burning the breadcrumbs.