The Milanese Cutlet

The Milanese cutlet is much more than a main course: it is a symbol. One of the most celebrated preparations of Milanese cuisine, loved throughout Europe and imitated — often unsuccessfully — across the globe. At Alla Cadrega, in the heart of Milan, we serve it as it should be: with respect for tradition and selected ingredients.

What is the Milanese Cutlet?

The Milanese cutlet is a slice of veal loin (traditionally with the rib bone, in which case it is called ‘costoletta’) breaded in a mix of beaten egg and fresh breadcrumbs, then slowly fried. The cooking takes place over moderate heat: haste is the enemy of this dish. The result is a golden-colored crust, dry and crispy, which gives way to tender and juicy meat.

The Original Recipe: Ingredients and Technique

According to the Milanese culinary tradition codified by the Italian Academy of Cuisine, the authentic cutlet requires: veal chop with the bone; whole beaten egg; fine breadcrumbs obtained from quality dry bread; plenty of clarified butter for frying. The crust should ‘smile’ slightly — ripple toward the center — a sign of a well-executed breading.

Costoletta or Cotoletta? The Difference That Matters

In Milan, purists make a precise distinction: the costoletta is the one with the bone, the cotoletta is the one without. The version with the bone is more scenic and, according to many, more flavorful because the bone protects the meat during cooking. Along with ossobuco, it represents the excellence of our meats. At Alla Cadrega, we serve our version as tradition dictates and without compromise.

Where to Eat the Milanese Cutlet in Milan

Not all cutlets are created equal. In Milan, where the restaurant offering is immense, finding a Milanese cutlet prepared with real care for tradition is less obvious than one might think. At Alla Cadrega, in the Business District just steps from Piazza Gae Aulenti, we have been serving it for over 20 years, with the same respect for the original recipe with which we opened our doors. Our cutlet is featured in our à la carte menu: golden breading, quality frying, selected veal.

Pairings: Wine and Side Dishes for the Cutlet

To enhance the flavor of the cutlet, we recommend a side of crispy roasted potatoes or a fresh seasonal salad. As for wine, a medium-bodied Lombard red like a Valtellina Superiore or a Pinot Nero Oltrepò Pavese pairs perfectly with the richness of the dish.

FAQ — Questions about the Milanese Cutlet

Is it possible to book a table to eat the Milanese cutlet?

Yes. You can book directly from our website on the Book a Table page, or call us. The cutlet is always available in our à la carte menu.

Is the cutlet also available for lunch?

Yes, the cutlet is available for both lunch and dinner. At lunch, you can request the evening à la carte menu!