 Veal Milanese with potatoes | |
| Alternative names | Cotoletta alla milanese (Italian) Co(s)toletta a la milanesa (Lombard) |
|---|---|
| Course | Secondo (Italian course) |
| Place of origin | Italy |
| Region or state | Milan,Lombardy |
| Associatedcuisine | Italian (Lombard) |
| Main ingredients | Vealrib chop orsirloin bone-in |
| Similar dishes | Cotoletta alla bolognese |
Veal Milanese (Italian:cotoletta alla milanese,pronounced[kotoˈlettaallamilaˈneːze,-eːse])[a] is a popular variety ofcotoletta (veal cutlet preparation) from the city ofMilan, Italy. It is traditionally prepared with a vealrib chop orsirloin bone-in and made into abreaded cutlet, fried in butter.[3][4][5]
In Milan, a dish calledlumbolos cum panitio (lit. 'chops with bread') was served in 1134. It is mentioned at a banquet for thecanons of theBasilica of Sant'Ambrogio in Milan.[6][7] It is not known if the meat was covered in breadcrumbs or if it was served with bread as a side dish.[8] Further evidence dates to around the 1st century BC indicating that the Romans enjoyed dishes of thin sliced meat, which was breaded and fried.[6] The dish resembles the Austrian dishWiener schnitzel, which originated in Austria around the 19th century;[9] according to some, the two dishes might be related—Milan was part of theKingdom of Lombardy–Venetia, in theAustrian Empire,until 1859—although the history of neither is clear.[10][11]
Various breaded meat dishes prepared in South America, particularlyin Argentina, were inspired by thecotoletta alla milanese brought byItalian immigrants and are known asmilanesa. A local variation ofmilanesa is calledmilanesa a la napolitana ('Neapolitan-style Milanese [cutlet]') and is made similar to veal Milanese with a preparation of cheese (mozzarella) and tomato.[12]
Media related toCotoletta alla milanese at Wikimedia Commons
