Veal Milanese

Italian dish in Milanese Lombard cuisine From Wikipedia, the free encyclopedia

Veal Milanese

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]

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Veal Milanese
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Veal Milanese with potatoes
Alternative namesCotoletta alla milanese (Italian)
Co(s)toletta a la milanesa (Lombard)
CourseSecondo (Italian course)
Place of originItaly
Region or stateMilan, Lombardy
Associated cuisineItalian (Lombard)
Main ingredientsVeal rib chop or sirloin bone-in
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Veal Milanese with a side of risotto alla milanese

A common variation made with chicken is popular in English-speaking countries and bears the name "chicken Milanese" (Italian: pollo alla milanese).[6]

History

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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.[7][8] It is not known if the meat was covered in breadcrumbs or if it was served with bread as a side dish.[9] Further evidence dates to around the 1st century BC indicating that the Romans enjoyed dishes of thin sliced meat, which was breaded and fried.[7] The dish resembles the Austrian dish Wiener schnitzel, which originated in Austria around the 19th century;[10] 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.[11][12]

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 [es] ('Neapolitan-style Milanese [cutlet]') and is made similar to veal Milanese with a preparation of cheese (mozzarella) and tomato.[13]

See also

Media related to Cotoletta alla milanese at Wikimedia Commons

Notes

  1. Milanese: co(s)toletta a la milanesa, pronounced [ku(s)tuˈlɛta a la milaˈneːza]; from French côtelette.[1] Due to its shape, it is often called oreggia d'elefant in Milanese or orecchia d'elefante in Italian, meaning 'elephant's ear'.[2]

References

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