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Artusi's Cutlets of Milk-Fed Veal, Milanese Style


This is Artusi's variation on that perennial Milanese favorite, the breaded veal cutlet. One could also use veal scallops. To serve 4:

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes


  • Veal Cutlets or scallops (see below for precise amounts)
  • Prosciutto
  • Parsley
  • Parmigiano
  • Egg
  • Breadcrumbs
  • Butter


Artusi, who wrote more than a century ago, often starts in without giving precise amounts.

"Everybody's familiar with the simple costoletta alla Milanese," he says. "If you prefer them more flavorful, cook them as follows. After cutting the cutlets from the bone and trimming the gristle and fat, flatten them out with a wide bladed knife to make them quite thin. Next, mince a few slices of prosciutto, more fat than lean, some parsley, some grated Parmigiano, a few truffles, if you have them, and season the mixture with salt and pepper. Spread a bit of the mixture on one side of each cutlet, dredge the cutlets in a beaten egg, dust them with bread crumbs, and sauté them in butter. Serve them with slices of lemon. If you have five not too large cutlets, two ounces of prosciutto and two heaping tablespoons of Parmigiano will be sufficient."

The Wine? A lightly oaked Barbera.

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