Veal Milanese

Italian dish of breaded veal cutlet

Veal Milanese served with roasted potatoes

Cotoletta alla Milanese in Milan

Veal Milanese (Italian: Cotoletta alla Milanese) is a traditional Italian dish consisting of a breaded veal cutlet. It is a popular dish in Milan, Italy, and is considered a staple of Milanese cuisine.

History

The origins of Veal Milanese can be traced back to the city of Milan in the region of Lombardy. The dish is believed to have been created in the 19th century, although similar preparations of breaded meat have been documented in Italian cuisine for centuries. The first recorded mention of a dish resembling Veal Milanese is found in a menu from a banquet held in 1134.

Preparation

Veal Milanese is traditionally prepared using a bone-in veal cutlet, which is pounded to an even thickness. The cutlet is then dredged in flour, dipped in beaten eggs, and coated with breadcrumbs. The breaded cutlet is fried in butter until golden brown and crispy. The use of butter is essential to achieve the authentic flavor and texture of the dish.

Serving

Veal Milanese is typically served with a wedge of lemon, which is squeezed over the cutlet to enhance its flavor. It is often accompanied by a side of roasted potatoes or a simple salad. In some variations, the dish may be topped with arugula and cherry tomatoes.

Variations

While the traditional recipe calls for veal, variations of the dish can be made using other types of meat, such as chicken or pork. These variations are often referred to as "Cotoletta alla Milanese" but specify the type of meat used.

Related dishes

Veal Milanese is similar to other breaded cutlet dishes found in various cuisines, such as the Austrian Wiener Schnitzel, which is also made with veal but differs in preparation and seasoning.

Related pages

• Milanese cuisine
• Wiener Schnitzel
• Italian cuisine

References

• "Cotoletta alla Milanese." La Cucina Italiana. Retrieved from [1]
• "The History of Cotoletta alla Milanese." Gambero Rosso. Retrieved from [2]