Costoletta di Vitello or Costoletta alla Milanese is an old recipe that seems to date back to 12th century. During the celebrations in honor of the bishop’s brother in Sant’Ambrogio church, the canons offered a very rich banquet that included breaded veal cutlets. It seems that breading technique was used to simulate the gold covering, and it was one of the preferred cooking methods of noble families at the time.
This recipe is fool-proof as it comes from Ratanà, a restaurant that was featured in Searching for Italy. To ensure a crispy and golden crust, Chef Battisti shares his secret duo – clarified butter and fresh sage. Ratanà serves it with Milanese Saffron Risotto, but you can also pair it with veggies, rice, or salad.
Costoletta di Vitello – Searching for Italy Recipe (The Italian Schnitzel)
- 4 Veal, cutlets
- 5 Eggs
- 14 oz Breadcrumbs, fine
- 20 oz Butter, clarified
- 20 Sage Leaves, fresh
- Salt, to taste
- Black Pepper, to taste
- Beat the eggs with a pinch of salt and pepper.
- Press each cutlet using your hands to flatten it.
- Pass each cutlet in eggs and then coat them with breadcrumbs.
- Melt 1 tablespoon of butter in a large skillet with 5 sage leaves. Add one cutlet and cook it for 5 to 6 minutes.
- Add more butter into the skillet and spoon it over the cutlet until the upper part is lightly golden.
- Place the cutlet on the kitchen paper to remove the excess oil.
- Repeat the procedure with the rest of the veal cutlets.
- Serve and enjoy.
- Press each cutlet well into breadcrumbs, so they are evenly coated.
- Dab the meat with paper towels before coating it with the beaten eggs.
- Serve with Milanese Saffron Risotto, roasted vegetables, fresh salad, and savory sauces.
If you like this post, then we definitely recommend checking out our Spaghetti alla Nerano Recipe post.