Milanese Cuisine
Costoletta alla Milanese: Bone-In, Hand-Breaded, and Cooked in Clarified Butter.
Cut from the rib of the veal loin and served strictly on the bone: hand-breaded to order and cooked gently over a low flame in clarified butter until dry, golden, and fragrant.
In the Kitchen
In Milanese culinary tradition, precision in the cut is essential: it is called costoletta because it is cut from the rib of the veal loin and served with its bone attached, which protects the fibers during cooking and preserves the tenderness of the meat.
We prepare it strictly to order: dipped in beaten whole egg, hand-breaded with breadcrumbs from selected dry bread, and cooked slowly over a gentle flame in clarified butter. Once the golden crust ripples delicately across the surface, it arrives at the table dry and fragrant, accompanied by rosemary roasted potatoes.
Codified Milanese Tradition
One of the most celebrated dishes of Milanese cuisine, admired across Europe, the veal cutlet calls for strict respect for timing and raw ingredients. Codified by the Italian Academy of Cuisine, the traditional preparation requires only bone-in veal chop, whole beaten egg, fine breadcrumbs, and clarified butter. Alongside ossobuco, it defines the classic main courses of the Lombard table.
Where to Enjoy Costoletta alla Milanese in Porta Nuova
Even in Milan, a veal cutlet prepared strictly to order on the bone and cooked slowly in clarified butter is a craft worth seeking out. Steps from Piazza Gae Aulenti, Porta Nuova, and Milano Centrale, Alla Cadrega features bone-in Costoletta year-round on our à la carte menu, prepared to order by our kitchen team in keeping with traditional technique.
Wine & Side Pairings
To complement the rich flavor of the cutlet, we serve it with rosemary roasted potatoes, or you may pair it with a fresh mixed salad. In the glass, we recommend a medium-bodied Lombard red with poised acidity, such as a Valtellina Superiore DOCG or a Pinot Nero Oltrepò Pavese DOC.
FAQ — Questions about Costoletta alla Milanese
Can I reserve a table online to try the Milanese veal cutlet?
Yes. You can book directly on our Reserve a Table page or contact us by phone. Our bone-in Costoletta is always featured on our à la carte menu.
Is the Costoletta available for both lunch and dinner?
Yes, our Costoletta alla Milanese is available at both lunch and dinner from our à la carte menu.