Item: Cotoletta alla Milanese
Rating: 5.42
Author: turgaysaba

Italy

Just like its distant Viennese cousin, cotoletta alla Milanese is a thinly pounded, breaded, pan-fried veal cutlet. Although similar, the two dishes do differ slightly: the Viennese version is traditionally dipped in both flour and bread crumbs before being fried in oil, butter, or a combination of both, while the Milanese version is cooked bone-in and uses only bread crumbs and butter. It is often suggested that the similarities between these two culinary classics are not purely coincidental, as Milan was a part of the Austro-Hungarian Empire in the 17th and 18th century. However, when responding to any superficial comparison between the cotoletta and Wiener schnitzel, the Milanese will proudly point out that their dish has been a specialty of Milan and Lombardy since the 12th century. A recent Milanese invention is a version of the cotoletta called l&rsquo;orecchia di elefante (lit. elephant's ear) in reference to its size and shape, while the original version gets its name from la costoletta - the cut of meat traditionally used to make it, a nearly inch-thick bone-in veal chop.

Cotoletta alla Milanese

Milan

The food was too heavy and greasy, and you can’t really taste the flavor of the meat. I think the traditional one is cooked in a pan. I will try that next time.

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Cotoletta alla Milanese

Milan

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