Italy
Photo: Paolo Piscolla, CC BY-SA 2.0, croppedCotoletta alla milanese
/kotoˈletta alla milaˈneːze/koh-toh-LET-tah AH-lah mee-lah-NAY-zeh
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- Taste
- SavoryRich
- Made with
- BeefWheat & flourEgg
History
Cotoletta alla milanese is a thick veal chop on the bone, dipped in egg and breadcrumbs and fried in plenty of butter until golden. Milan treats it as one of its emblems. The city points to a document from 1134, the menu of a dinner for the canons of the Basilica of Sant'Ambrogio, which lists lombolos cum panitio, breaded loin, as early evidence. Its relationship to the Viennese schnitzel is an old debate: one popular story says the Austrian field marshal Radetzky took the recipe from Milan to Vienna, but historians consider the tale unproven. The Milanese version keeps the bone and is cooked in clarified butter.
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