Recipe courtesy of Ratana

Costoletta di Vitello (Veal Chop Milanese)

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  • Level: Easy
  • Total: 50 min
  • Active: 50 min
  • Yield: 4 servings
Milan’s Ratanà restaurant champions both traditional and modern versions of the city’s cuisine, such as these iconic Milanese breaded veal cutlets. Chef Cesare Battisti shares his faultless method, which involves a hit of fragrant fresh sage and a generous dose of clarified butter to ensure maximum golden crispiness.



  1. Trim any excess meat or fat from the bone of each cutlet, scraping the bone with a sharp knife to clean it completely.
  2. Use your hands to flatten the meat. Each cutlet should be approximately 1 inch (2 to 3 centimeters) thick.
  3. Beat the eggs with a little salt then coat each cutlet first in egg and then in a layer of breadcrumbs, patting well so that they are evenly covered.
  4. Cook each cutlet separately: Heat 1 tablespoon (15 milliliters) of the clarified butter in a frying pan then place the breaded cutlet into the pan with 2 or 3 sage leaves and cook on low heat for about 5 minutes. Don’t turn the cutlet over but continue to add more butter and sage during this time and constantly spoon over the melted butter to ensure that the top coating of breadcrumbs is golden and crispy.
  5. Remove the cutlet and dry on absorbent paper. Let rest for 2 minutes, sprinkle with salt and serve.