Veal Milanese
Italian dish in Milanese Lombard cuisine
From Wikipedia, the free encyclopedia
Veal Milanese (Italian: cotoletta alla milanese, pronounced [kotoˈletta alla milaˈneːze, -eːse])[a] is a popular variety of cotoletta (veal cutlet preparation) from the city of Milan, Italy. It is traditionally prepared with a veal rib chop or sirloin bone-in and made into a breaded cutlet, fried in butter.[3][4][5]
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 |
| Associated cuisine | Italian (Lombard) |
| Main ingredients | Veal rib chop or sirloin bone-in |
| Similar dishes | Cotoletta alla bolognese |
History
In Milan, a dish called lumbolos cum panitio (lit. 'chops with bread') was served in 1134. It is mentioned at a banquet for the canons of the Basilica 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 thinly sliced meat, which was breaded and fried.[6] The dish resembles the Austrian dish Wiener schnitzel, which originated in Austria around the 19th century;[9] according to some, the two dishes might be related—Milan was part of the Kingdom of Lombardy–Venetia, in the Austrian Empire, until 1859—although the history of neither is clear.[10][11]
Various breaded meat dishes prepared in South America, particularly in Argentina, were inspired by the cotoletta alla milanese brought by Italian immigrants and are known as milanesa. A local variation of milanesa is called milanesa a la napolitana ('Neapolitan-style Milanese [cutlet]') and is made similar to veal Milanese with a preparation of cheese (mozzarella) and tomato.[12]
See also
Media related to Cotoletta alla milanese at Wikimedia Commons
