Veal Milanese from Milan with a side of risotto alla milanese
Course
Secondo (Italian course)
Place of origin
Italy
Region or state
Lombardy
Main ingredients
Veal rib chop or sirloin bone-in
Media: Veal Milanese
Veal Milanese with potatoes
Veal Milanese (Italian: cotoletta alla milanese, Italian:[kotoˈlettaallamilaˈneːze,-eːse]; Milanese: co(s)toletta a la milanesa, Lombard:[ku(s)tuˈlɛtaalamilaˈneːza]; from French côtelette[1]) is a popular variety of cotoletta[2] found in the city of Milan. According to some sources it has a French origin and was brought to Milan during the Napoleonic Wars,[3] where it was first known as cotoletta rivoluzione francese. It is traditionally prepared with a veal rib chop or sirloin bone-in and made into a breaded cutlet, fried in butter. Due to its shape, it is often called oreggia d'elefant in Milanese or orecchia d'elefante in Italian, meaning 'elephant's ear'.[4]
A common variation made with chicken is popular in English-speaking countries and bears the name "chicken Milanese" (Italian: pollo alla milanese).[5] Various breaded meat dishes prepared in South America were also inspired by the cotoletta alla milanese and are known as milanesa. Another variation of milanesa in the same region is called a la napolitana and is made similar to the cotoletta alla milanese with a preparation of cheese and tomato.[citation needed]
^"cotolétta in Vocabolario - Treccani". www.treccani.it (in Italian). Retrieved 2023-07-25.
^Sogliani, Ermanno. La tradizione gastronomica italiana [The Italian culinary tradition] (in Italian).
^Mariani, Carlotta (2019-07-03). "Cotolette: qual è la differenza tra la Schnitzel viennese e quella milanese?". Agrodolce (in Italian). Retrieved 2023-08-12.
^"I trucchi per fare una cotoletta alla milanese perfetta, croccante fuori e succosa dentro" (in Italian). esquire.com. 6 November 2019. Archived from the original on 26 February 2021. Retrieved 19 June 2023.
^Daily, Kitchen (2 November 2011). "Breaded Chicken Cutlets: Milanese And Lucchese". Archived from the original on 15 April 2017. Retrieved 17 September 2018 – via Huff Post.
VealMilanese (Italian: cotoletta alla milanese, Italian: [kotoˈletta alla milaˈneːze, -eːse]; Milanese: co(s)toletta a la milanesa, Lombard: [ku(s)tuˈlɛta...
buco (Italian: [ˌɔssoˈbuːko]; Milanese: òss bus, Lombard: [ˌɔz ˈbyːs]) is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables...
due to Italian diaspora. Cotoletta alla milanese ([milaˈneːze] after its place of origin, Milan) is a fried veal breaded cutlet similar to Wiener schnitzel...
The milanesa is a variation of the Lombard vealMilanese, or the Austrian Wiener schnitzel, where generic types of breaded cutlet preparations are known...
garlic. It is the standard accompaniment to the Milanese braised veal shank dish ossobuco alla milanese. Gremolata usually includes grated lemon peel,...
cordon bleu schnitzel Cotoletta alla milanese – breaded veal cutlet Karađorđeva šnicla – a kind of cordon bleu List of veal dishes American Heritage Dictionary...
tomato sauce and berbere spice), lasagna, and "cotoletta alla Milanese" (vealMilanese). In addition to coffee, local alcoholic beverages are enjoyed...
Wienerschnitzel, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet served with ample quantities of sauce. It is one of the best known...
different variations. The most famous variant is the Milanese cutlet (cotoletta alla milanese), a veal cutlet covered in bread crumbs and fried in butter...
Antonio Franco Frank Pellegrino Jr., Laura Vitale, Michael Psilakis vealmilanese Bobby Flay 44 9 "Out on a Limb" April 30, 2015 (2015-04-30) Ted Allen...
cutlet is known as schnitzel in German-speaking countries, cotoletta alla milanese in Italy, escalope in France, filete empanado or cachopo in Spain, filete...
pandoro Cotoletta alla milanese – a popular variety of cotoletta found in the city of Milan. It is traditionally prepared with a veal rib chop or sirloin...
Sinatra. He's making classic Italian dishes like Clams Possillipo, VealMilanese and a deliciously sweet Lemon Pasticiotti. 28 28 "Italian Entertaining"...
a fifth century bishop and the patron saint of Bologna. It consists of a veal cutlet (scannello or sottonoce) coated with eggs, flour and breadcrumbs....
and features almost no tomato or fish. Milanese traditional dishes includes cotoletta alla milanese, a breaded veal (pork and turkey can be used) cutlet...
grilled or pan-broiled. Pork chops and veal chops are grilled, sautéed, or braised, or breaded and fried (milanese). In South Africa and Namibia the traditional...
Sciences, was founded in Piedmont. Similar to other Northern Italian cuisines, veal, wine, and butter are among the main ingredients used in cooking. Some well-known...
and trippa alla milanese or busecca is a traditional dish of Milan. Caldume (Italian) or quarumi (Sicilian) is a Sicilian dish of veal tripe stewed with...
cakes bound with egg, branzi and meat broth. Among the pâtés are Milanese-style veal liver pâté, goose pâté from Lomellina and chub pâté from the Brescia...
lemon zest, is a traditional accompaniment to the Italian veal stew, ossobuco alla milanese. In England, parsley sauce is a roux-based sauce, commonly...
ossobuco (cross-cut veal shanks braised with vegetables, white wine and broth). Other regional specialties include cotoletta alla milanese (a fried breaded...
found, like rundvleeskroket (made with beef) and kalfsvleeskroket (made with veal). Also popular in Dutch snack bars are the satékroket (where the filling...
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