Flavors · Milan

Cotoletta alla milanese

Veal chop on the bone, dipped in egg and breadcrumbs and fried in butter. In 2008, the Milan city council granted it a municipal denomination under the name costoletta alla milanese.

Traditional dish from Milan, Lombardia

Also known as: costoletta alla milanese, cutelèta, orecchia d'elefante

Updated November 2026

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Cotoletta alla milanese — Milan, Italy — Cotoletta alla milanese

Cotoletta alla milanese — Milan, Italy

The traditional cotoletta alla milanese is a veal loin chop, thick and with the rib bone attached. The meat is dipped in beaten egg and breadcrumbs, without wheat flour, and slowly fried in plenty of butter, preferably clarified, until the crust turns golden. Salt is added at the end, and sometimes lemon.

On March 17, 2008, the Milan city council granted the dish the De.Co. (municipal designation): costoletta alla milanese. The chosen name was costoletta, a word related to costola (rib) to indicate the cut with the bone. The official protocol describes veal meat, breaded in egg and breadcrumbs and fried in butter.

There is also a boneless version, pounded until very thin and wide, called orecchia d’elefante (elephant’s ear). It is very common in Milan, but it does not correspond to the recipe covered by the municipal designation.

The comparison with the Austrian Wiener Schnitzel is long standing. One story attributes the description of the Milanese dish to Marshal Radetzky in the 19th century; another notes that a 1134 banquet in Milan already mentioned breaded meat. Food historians point out that none of the versions settles who came first, and some suggest a French origin for both.

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Where it comes from

Milan , Lombardia
In 2008 the Milan city council granted the municipal designation to the cotoletta alla milanese, with the bone and fried in butter.

Ingredients

Veal loin chop with bone, eggs, breadcrumbs, clarified butter and salt; lemon optional.

How it is eaten

As a hot main course, served with salad, potatoes or lemon on the side.

When it is eaten

All year round.

Your questions

Questions about Cotoletta alla milanese

Does the cotoletta alla milanese have the bone?

In the recipe recognized by the Milan city council, yes: it is a veal chop with the rib bone. The boneless, thin version is called orecchia d’elefante.

In what fat is the cotoletta alla milanese fried?

In butter, preferably clarified.

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