Cotoletta di Vitello

“仔牛のカツレツ”

For years, I underestimated this classic veal cutlet from Milan. I had often seen it on restaurant menus but assumed it would be similar to the Japanese pork cutlet, Tonkatsu, and didn’t feel compelled to try it. To my surprise, it turned out to be far more flavourful than I expected.

The traditional Milanese cutlet uses a thick cut of veal loin with the bone attached, while a more casual version—known as orecchia di elefante (elephant ear)—is prepared by pounding the meat thin, as large as a dinner plate. Both styles feature veal breaded and fried in clarified butter, which imparts a rich aroma that enhances the delicate flavour of the veal. The accompanying tomato salad serves to cut through the fat, while a hint of coarse salt on the breadcrumbs creates an irresistible, perfectly balanced bite.

Never underestimate the magic of classic Italian dishes!

Ingredients for 2

Veal cutlet 250g(2 fillets)

Flour

Egg 2(beaten)

Panko breadcrumbs

Clarified Butter 100g

Flaky salt

Lemon 1

for the cherry tomato salad

Cherry tomato 150g

Banana Shallot 1/2

Capers 1tsp

Balsamic vinegar 1/2tbsp

Olive oil 1/2tbsp

Salt and pepper to taste

1. If you have normal butter, start by preparing clarified butter.

2. Beat the veal with a steak hammer or small saucepan to a thickness of about 5mm. Prepare the 3 plates of flour, egg, breadcrumbs for the batter.

3. Heat the clarified butter in a large pan that is big enough to fit the veal. Season the meat with salt and pepper and coat with butter in order of flour, egg, breadcrumbs. Place the cutlet and cook over a medium heat until the both sides are golden. Take out on the rack to drain the excess oil.

4. Mix the salad and serve on the side of the cutlet with lemon. Sprinkle a pinch of flaky salt on top.