Recipes › Sandwich › Milanese Cutlet Sandwich Recipe

Milanese Cutlet Sandwich Recipe

Recipe by Pedro M. A. Neves

This authentic Italian sandwich features a golden, crispy breaded veal cutlet layered with fresh arugula, ripe tomatoes, and creamy burrata cheese on soft ciabatta bread. The contrast of the hot, crunchy cutlet against cool, peppery greens makes this a beloved Milanese street food and casual lunch staple. Perfect for a quick yet impressive meal that captures the essence of Northern Italian cuisine.

Ingredients

• 250g veal cutlets (2 pieces, about 125g each)
• 100g all-purpose flour
• 2 large eggs
• 150g panko breadcrumbs
• 100g burrata cheese
• 150g fresh arugula
• 2 ripe medium tomatoes
• 1 ciabatta loaf (about 250g), cut horizontally
• 60ml whole milk
• 500ml vegetable oil for frying
• 1 lemon
• Salt and black pepper to taste
• 15ml extra virgin olive oil

Instructions

1. Pat the veal cutlets dry with paper towels, then place each between two sheets of plastic wrap. Using a meat mallet, gently pound to an even thickness of about 3-4mm, working from the center outward.

2. Set up three shallow bowls in a row: one with flour mixed with salt and pepper, one with eggs whisked together with 60ml milk, and one with panko breadcrumbs.

3. Working with one cutlet at a time, coat both sides lightly with flour, shaking off excess. Dip into the egg mixture, then press firmly into the panko breadcrumbs, ensuring even coverage on both sides. Let sit on a plate for 2 minutes to set.

4. Heat the vegetable oil in a large heavy skillet or frying pan to 170°C (340°F). Once the oil shimmers, carefully lay the breaded cutlets into the pan and fry for 3-4 minutes per side until deep golden brown. Transfer to a paper towel-lined plate and season lightly with salt.

5. While the cutlets cook, slice the tomatoes into thin rounds, roughly tear the burrata cheese into pieces, and toss the arugula with a squeeze of lemon juice and 15ml extra virgin olive oil. Season lightly with salt and pepper.

6. Lightly toast the cut ciabatta on a clean griddle or skillet for 1-2 minutes per side until warm with light color, if desired. Spread burrata on the bottom half of each ciabatta piece.

7. Layer the hot veal cutlet directly onto the burrata, then top with dressed arugula and tomato slices. Close the sandwich with the top half of the ciabatta.

8. Cut diagonally in half and serve immediately while the cutlet is still warm and crispy, with lemon wedges on the side.

Substitutions

• Substitute veal with thin-cut boneless chicken breasts or turkey cutlets for a lighter alternative.
• Use fresh mozzarella or feta instead of burrata for a firmer texture and sharper flavor.
• Replace ciabatta with focaccia or unsalted sourdough bread for variation.
• For a vegetarian version, substitute the cutlet with a thick slab of fried eggplant or a halloumi cheese cutlet.

Tips

• Pound the cutlets uniformly thin to ensure even cooking and a tender result; too thick and the bread will burn before the meat cooks through.
• The oil temperature is critical—use a thermometer to maintain 170°C; if too cool, the coating absorbs oil and becomes greasy; if too hot, it browns too quickly.
• Assemble the sandwich immediately after frying while the cutlet is still hot and crispy; this creates the best textural contrast with the cool cheese and greens.

The cotoletta alla milanese (Milanese cutlet) is an iconic dish from Milan that dates back centuries, traditionally made with veal and coated in breadcrumbs. When served as a sandwich on ciabatta with fresh toppings, it represents modern Italian street food culture, blending tradition with casual, convenient eating.

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