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Milanese Cutlet “Done Wrong”

Milanese Cutlet “Done Wrong”

A traditional Italian recipe shared by chef Carlo Cracco: the classic Milanese veal cutlet "done wrong" on purpose. The breading is served apart from the meat

28 July, 2012
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serves for


total time

0 HR 0 MIN


White bread
100 g, sliced
4 slices, 15 g each
Clarified butter
400 g
Olive oil
100 g


In a mixer, mix the bread for the coating.

Cut the baking parchment into rectangles about 8x5 cm.

Beat the eggs and dip the parchment into them on one side, then coat it with breadcrumbs. Repeat twice.

Fry the bread coating in olive oil and clarified butter. Once the coating is fried, trim it into a rectangular shape.

Salt the breading and the meat. Position the breading in the center of the plate. Place the pounded veal on top, and garnish with lemon peel.

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