Veal milanese

Veal Milanese (Cotoletta alla Milanese) is a traditional Italian dish originating from the city of Milan. It is a popular dish in the Lombardy region, particularly in Milan, and is known for its rich, hearty flavors and simple preparation.

History

The origins of Veal Milanese are traced back to the Milanese tradition. The first documented recipe dates back to the 12th century, where it was served at banquets for the canon of Milan's St. Ambrogio Cathedral. The dish has since become a staple in Milanese and Italian cuisine.

Preparation

Veal Milanese is prepared by breading a veal cutlet and frying it in butter. The veal cutlet is typically obtained from the loin or rib section of the veal. The cutlet is first tenderized using a meat mallet to achieve a thin, even thickness. It is then dredged in flour, dipped in beaten eggs, and coated in breadcrumbs. The breaded cutlet is then fried in a generous amount of butter until it is golden brown on both sides. The dish is traditionally served with a wedge of lemon and a side of arugula salad or roasted potatoes.

Variations

There are several variations of Veal Milanese. One popular variation is Orechio di elefante (elephant's ear), which is a larger, thinner version of the traditional dish. Another variation is Cotoletta alla Bolognese, where the veal cutlet is topped with ham and cheese before being baked.

Cultural Significance

Veal Milanese is a symbol of Milanese culture and tradition. It is often served on special occasions and is a staple in many Milanese restaurants. The dish is also popular in other parts of Italy and has been adapted into various cuisines around the world.

See Also

• Italian cuisine
• Milan
• Lombardy