Since the dawn of time, all those that think of cutlets have the Milanese ones in mind, even if they are not aware of precisely what they are and how they are traditionally prepared. Here you will find all you need to know about this Lombard dish of international fame.

What is the Milanese cutlet exactly?

Let us start by dispelling prevailing doubts: the true Milanese cutlet is prepared using exclusively veal cutlet (it’s named precisely after it). This part is obtained from the loin.

The connoisseurs of the breaded fillet know that it has little to do with the cutlet, especially because the latter must be served with the bone for two main reasons:

• It’s tastier than what one expects, and it gives the meat a little extra taste.
• It’s very practical, as it can be used as a handle to eat the cutlet biting the meat off, in spite of etiquette.

Another important characteristic of this specialty is that, unlike the usual breaded meat, it is much thicker (it can be up to 3 cm high) and its meat is beaten as little as possible so as not to lose the fibre texture that makes the cutlet unmistakable.

Milanese cutlet: how is it prepared?

Once you have purchased the veal cutlets with the bone, you just have to cover them in whipped egg and then in bread crumbs.

This last ingredient should be prepared at home, since the consistency and flavour are completely different to the commercial breadcrumbs. To do this, you just need to take fresh bread, chop it and toast it for a few minutes in the oven, to then wrap it in a dry cloth and crush it with a pestle. Try to resist the temptation of chopping it with the mixer since too fine a grain does not fare well with the cutlet, which must be breaded on all sides, including the bone.

Once you’ve reached this point, the only thing left to do is to cook the cutlet. Traditionally it should be cooked in butter (we recommend using clarified butter, which has a higher smoke point and, thus, the risk of burning it is lower). To cook the cutlet, place it in a pan with hot butter and let it brown for approximately 10 minutes on a medium flame, turning it occasionally.

Once ready, you only have to allow it to dry on a paper towel, add salt to taste and eat it hot, maybe adding a little lemon juice!

Derby Grill: signature cuisine in the heart of the Brianza.

Inside the splendid setting of the Hotel de la Ville, in front of the Royal Villa of Monza, you will find a welcoming and elegant restaurant, furnished with refined elegance, where the hospitality and courtesy go hand in hand with the professionalism and the very high quality of the culinary offer.

The menu of the Derby Grill is personally supervised by Executive Chef Fabio Silva, who, every day, with his staff, prepares typical dishes of the Lombard tradition, revisited with his Neapolitan inspiration, in a perfect union between respect for the classics and desire to experiment.

In the dining hall you will find the Restaurant Manager Roberto Brioschi and Maître d’hotel Anthony Renzulli, who always supervise the service to make it perfect.

Do you want to treat yourself to a lunch or a high-level dinner, in a unique setting, surrounded by works of art and pampered by an experienced and helpful staff? Do not hesitate to book a table: we will be happy to satisfy all your requests!