This is one of the most famous recipes from my city of origin, Milan, in the north of Italy.

The meat should be veal chops, boned and not pounded with the meat mallet. Each slice should be dipped into beaten eggs, coated with breadcrumbs and fried gently on both sides in butter. Tradition wants that the butter should be poured over the meat once it’s served.

Some modern versions of the recipe use a cut of meat more thin and without bones.

Modern versions also use lemon to season the meat instead of the poured butter, which personally I definitely prefer.

A perfect cotoletta should have crispy breading and tender meat!