Lamb Milanese is a thin cutlet that’s been breaded and fried. As the name implies, the original dish is said to have come from Milan in Northern Italy, but it’s so popular that it’s served around the world. In Latin America, where it’s also very popular, the cutlets are known as a “Milanesa”.
Lamb milanesa with aioli and a fresh green salad.
How to Make Lamb Milanese
The original was made with tender slices of veal, but lamb or goat work well. It’s a great way to stretch a leg into a meal that can feed a crowd. First you’ll need a roast from the leg or lamb loin. Cut the meat into thick slices, then butterfly them as illustrated below. This is also demonstrated in the video. After slicing the meat is breaded with flour, egg, and breadcrumbs then fried quickly until golden brown.
“Butterflying” slices of a mutton leg roast.
Milanese is a classic summertime dish and might be served with nothing more than a simple salad (arugula is often used) and a slice of lemon. The version here is a playful example from the summer when fresh, tender wild salad greens like lamb’s quarters and chickweed are coming out of the garden.
Lamb’s Quarters are a common edible garden weed.
I serve it with an aioli made with pickled ramps, but you could serve it with all kinds of things-even just a slice of lemon will be great. The high quality meat from Shepherd Song is really the star here.
Daylilies are edible. I add a few flowers for color, they’re optional.
Looking to buy lamb or goat online? Shepherd Song Farm: Grass to table. We raise lambs & goats traditionally, humanely and sustainably. 100% Grass Fed, Pasture Raised, Never Confined, no Hormones, Grains or Animal Byproducts. Born, raised and processed in the U.S.A. Good for you and good for the environment.
5ozsalad greens5 generous handfuls washed and cleaned
Wildflowersto garnish, optional
½tablespoonextra virgin olive oil or another oillike hickory nut
1teaspoonmaple syrup
2teaspoonswhite wine vinegaror to taste
Aioli
1cupmayonnaisehomemade or your favorite brand
¼cupchopped pickled rampsor your favorite pickle
¼cupchopped cilantro
2tablespoonsother soft herbs you likesuch as dill, mint, tarragon, etc
Zest and juice of one lemon
Instructions
Aioli
Mix the mayonnaise with the herbs and remaining ingredients. Taste and adjust the seasoning for more herbs, salt, or lemon until it tastes good to you.
Cutlets
Trim the roast of fat if desired. Slice the leg at a ½ inch thickness *almost* down to the bottom, but do not cut completely down. Make another cut completely through the meat to make a butterflied slice. Refer to the video and image if this seems unclear to you. Repeat with the rest of the roast.
Pound the slices of lamb with a mallet until thin, being careful not to tear them.
For the cutlets, season with salt and pepper on one side only and reserve.
Season the flour with a generous pinch of salt and pepper and mix.
Put the breadcrumbs in a bowl and add the parmesan.
One at a time, toss the slices of mutton in flour to coat, tap off the excess, then dip in the egg, and finally the breadcrumbs, pressing on the crumbs to help them adhere.
Fry the cutlets in a ¼ inch of oil until golden brown on both sides. Remove finished cutlets to a paper-towel lined plate in a warm oven.
Salad
Meanwhile, season the greens with the oil, vinegar, salt, pepper and maple syrup. Taste and adjust the seasoning until it tastes good to you.
Spoon 1/3 cup or more of the aioli onto each plate, pushing it out to the sides as to not make the coating of the cutlets soggy. Garnish with a handful of the salad greens off-center, top with the lamb, garnish with some of the wildflowers, and serve.
Video
Notes
Making in advance. This can be a nice thing to make ahead of time. After the cutlets are breaded, put them on a tray and freeze them solid, then wrap in cling film or put in a container and keep in the freezer until needed. They should cooked directly from frozen.