Veal Milanese: Difference between revisions

Latest revision as of 01:56, 18 February 2025

Italian dish of breaded veal cutlet

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[edit]

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[edit]

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[edit]

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[edit]

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[edit]

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[edit]

References[edit]

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

Veal Milanese with roasted potatoes
Veal Milanese in Milan

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-'''Veal Milanese''' (''Cotoletta alla Milanese'') is a traditional [[Italian cuisine|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]].
+{{Short description|Italian dish of breaded veal cutlet}}
+{{Use dmy dates|date=October 2023}}
-== History ==
+[[File:Cotoletta e patate al forno.jpg|thumb|Veal Milanese served with roasted potatoes]]
-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 [[Milan Cathedral|Duomo]].
+[[File:Cotoletta alla milanese in milano.jpg|thumb|Cotoletta alla Milanese in Milan]]
-== Preparation ==
+'''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]].
-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 (food)|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 ==
+==History==
-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]].
+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.
-== See also ==
+==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]]
-* [[List of veal dishes]]
-* [[List of Italian dishes]]
+==References==
-* [[Schnitzel]]
+* "Cotoletta alla Milanese." ''La Cucina Italiana''. Retrieved from [https://www.lacucinaitaliana.it/]
-* [[Wiener Schnitzel]]
+* "The History of Cotoletta alla Milanese." ''Gambero Rosso''. Retrieved from [https://www.gamberorosso.it/]
 [[Category:Italian cuisine]]
+[[Category:Milanese cuisine]]
 [[Category:Veal dishes]]
-[[Category:Breaded cutlet]]
+<gallery>
-{{Italian cuisine}}
+File:Cotoletta_e_patate_al_forno.jpg|Veal Milanese with roasted potatoes
-{{food-stub}}
+File:Cotoletta_alla_milanese_in_milano.jpg|Veal Milanese in Milan
+</gallery>