Veal Milanese

Veal Milanese (Cotoletta alla Milanese) is a traditional Italian dish, specifically from the Lombardy region. It is a popular variety of breaded meat dish, similar to the Austrian Wiener Schnitzel or the German Schnitzel.

History

The origins of Veal Milanese are traced back to the city of Milan, in the Lombardy region of Italy. The first documented recipe dates back to the 12th century, where it was served at a banquet for the canon of Milan's Duomo.

Preparation

The dish is prepared by breading a veal cutlet, typically from the rib or loin, and frying it in butter. The bone is traditionally left in, which distinguishes it from similar dishes like Wiener Schnitzel. The veal is first coated in flour, then dipped in beaten egg, and finally covered in breadcrumbs. It is then fried until it reaches a golden brown color. Some variations of the recipe include topping the veal with a tomato sauce or mozzarella cheese, although this is not traditional.

Serving

Veal Milanese is typically served with a wedge of lemon, which can be squeezed over the veal to add a touch of acidity. It can also be accompanied by a simple salad of arugula and cherry tomatoes, dressed with olive oil and lemon juice. In some restaurants, it is also served with spaghetti or risotto.

See also

• Italian cuisine
• List of veal dishes
• List of Italian dishes
• Schnitzel
• Wiener Schnitzel

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