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Ready to savor authentic Italy on your plate?
Imagine a family-style Milanese cutlet—golden, crispy, almost irresistible.
What if simplicity became a luxury?
Paired with lemony ricotta, juicy cherry tomatoes, and bold arugula, it tells a story.
Because in Italy, a dish is never just a dish.
“When family meals had to come together quickly, Nonna always knew how to delight everyone. A perfectly golden breaded cutlet, lemony ricotta, a few cherry tomatoes… and the table lit up.
Simple. Generous. And deeply Italian.”
— Casa Bandera, from our Famiglia to yours
Milanese cutlet: Lombardy’s iconic crispy delight
Picture yourself in Milan, in a cozy trattoria, with golden butter sizzling in the kitchen.
Then the cutlet arrives.
Thin, crispy, perfectly golden.
Generous, refined, and deeply authentic, it embodies the soul of Italian family cooking.
What if a single dish could tell an entire tradition?
Origins and tradition of this Italian recipe
Just like risotto alla milanese, this cutlet is a pillar of Milan.
Simple cooking—but never simplistic.
Eggs, breadcrumbs, meat, butter.
Nothing more.
And yet… everything is there.
A crispy crust. Tender meat. Perfect balance.
Because Italian cuisine is the art of turning little into a lot.
If you want to go further in this spirit, discover what to serve for a complete Italian dinner.
And to elevate the experience, get inspired by how to plan an Italian dinner from A to Z, simply and stress-free.
Finally, explore Italian table setting: rules and decoration, because the experience begins long before the first bite.
Here is the family Milanese cutlet recipe from Casa Bandera.
A simple dish. But a complete emotion.
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Information |
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Difficulty 2/5 Cost medium Preparation time 25 minutes Cooking time 15 minutes Gluten |
Portions 4 Calories 750 kcal Utensils skillet, mixing bowl, whisk, rolling pin, cutting board, grater, bowl, plates, plastic wrap, paper towels Seasons all year round |
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Ingredients |
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Veal cutlets 2 Eggs 2 Fine breadcrumbs 70 g Flour 50 g Butter 40 g Fresh ricotta 200 g Untreated lemon 1 Cherry tomatoes Arugula Fresh basil Garlic clove 1 Extra virgin olive oil Balsamic vinegar Salt and pepper |
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1 In a skillet, pour a generous drizzle of olive oil and sauté a whole peeled and lightly crushed garlic clove over medium heat.
2 Add the cherry tomatoes, season generously with salt, and drizzle a bit more olive oil. Cover and simmer on low for 10–15 minutes until the tomatoes are soft and melting.
3 In a bowl, loosen the ricotta with a fork. Squeeze in the lemon juice, season with salt and pepper, add chopped basil, and drizzle a bit of olive oil. Mix well and chill until ready to serve.
4 Prepare three plates for breading: flour, beaten eggs with a pinch of salt, and fine breadcrumbs.
5 Place each veal cutlet between two sheets of plastic wrap and gently flatten with a rolling pin until thin and even. Then coat each side in flour, egg, and breadcrumbs, pressing lightly without compacting.
6 Melt butter in a large skillet over medium heat. Once it starts foaming, add the cutlets.
7 Cook 2–3 minutes per side until golden and crispy, with tender meat inside. Drain on paper towels and season immediately with salt.
8 Plate the cutlets. Add a few spoonfuls of lemon ricotta, the sautéed cherry tomatoes, and a handful of arugula. Drizzle with olive oil and, if you like, a splash of balsamic vinegar. Finish with chopped basil, a little lemon zest, and a lemon slice for garnish. Serve immediately and enjoy!
Recommended Wine Pairing
To accompany the Veal Milanese, an Italian Pinot Grigio with its fresh, citrusy, and floral notes perfectly balances the richness of the meat and the tangy creaminess of the lemon ricotta.
Check out our selection of Italian wine pairings.
Buon Appetito!
Also read: The Art of Italian Hosting: The Complete Guide to Creating Unforgettable Dinner Parties
Our 10 Golden Rules for Hosting Italian-Style with Ease
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