Cotoletta alla Milanese

Cotoletta alla Milanese

It is also called Orecchia di elefante, which translates to elephant’s ear…can you guess why?

This dish is so simple yet so tasty: it’s basically veal meat breaded and deep-fried in clarified butter

They say if the cotoletta is smaller than your hand, you’re getting scammed!


  • 4 veal cutlets, bone-in, pounded to an even thickness
  • Salt and pepper to taste
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups breadcrumbs (fresh or dry)
  • 1/2 cup grated Parmesan cheese
  • Vegetable oil for frying
  • Lemon wedges for serving


  1. Season the veal cutlets with salt and pepper on both sides.
  2. Set up a breading station with three shallow bowls. In the first bowl, place the flour. In the second bowl, beat the eggs. In the third bowl, combine the breadcrumbs and grated Parmesan.
  3. Dredge each veal cutlet in the flour, shaking off excess. Dip into the beaten eggs, allowing any excess to drip off. Finally, coat the cutlet with the breadcrumb and Parmesan mixture, pressing the breadcrumbs onto the cutlet to adhere.
  4. Heat vegetable oil in a large skillet over medium-high heat. Make sure there's enough oil to cover the cutlets halfway.
  5. Carefully place the breaded veal cutlets in the hot oil and fry for about 3-4 minutes per side or until golden brown and cooked through. The internal temperature should reach 160°F (71°C).
  6. Once cooked, transfer the cutlets to a plate lined with paper towels to absorb excess oil.
  7. Serve the Cotoletta alla Milanese hot, garnished with lemon wedges.

This dish is often accompanied by a simple arugula salad or your favorite side dish. Enjoy your Cotoletta alla Milanese!

*Recipe on video and text may differ from each other!

How to cook Cotoletta alla Milanese:

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