veal Milanese

{{Infobox food

| name = Veal Milanese

| image = Cotoletta_e_patate_al_forno.jpg

| image_size = 200px

| caption = Veal Milanese with potatoes

| alternate_name = {{native name|it|Cotoletta alla milanese}}
{{native name|lmo|Co(s)toletta a la milanesa}}

| country = Italy

| region = Milan, Lombardy

| associated_cuisine = Italian (Lombard)

| creator =

| course = {{lang|it|Secondo}} (Italian course)

| type =

| served =

| main_ingredient = Veal rib chop or sirloin bone-in

| variations =

}}

File:Cotoletta alla milanese in milano.jpg}}]]

Veal Milanese ({{langx|it|cotoletta alla milanese}}, {{IPA|it|kotoˈletta alla milaˈneːze, -eːse|pron}}){{efn|{{langx|lmo|label=Milanese|co(s)toletta a la milanesa}}, {{IPA|lmo|ku(s)tuˈlɛta a la milaˈneːza|pron|small=no}}; from French {{wikt-lang|fr|côtelette}}.{{Cite web |title=cotolétta |work=Vocabolario |publisher=Treccani |url=https://www.treccani.it/vocabolario/cotoletta |access-date=2023-07-25 |language=it-IT}} Due to its shape, it is often called {{lang|lmo|oreggia d'elefant}} in Milanese or {{lang|it|orecchia d'elefante}} in Italian, meaning 'elephant's ear'.{{cite web|url=https://www.esquire.com/it/lifestyle/food-e-drink/a29697706/i-trucchi-per-fare-una-cotoletta-alla-milanese-perfetta-croccante-fuori-e-succosa-dentro/|title=I trucchi per fare una cotoletta alla milanese perfetta, croccante fuori e succosa dentro|language=it|work=Esquire|date=6 November 2019|access-date=19 June 2023|archive-date=26 February 2021|archive-url=https://web.archive.org/web/20210226195258/https://www.esquire.com/it/lifestyle/food-e-drink/a29697706/i-trucchi-per-fare-una-cotoletta-alla-milanese-perfetta-croccante-fuori-e-succosa-dentro/|url-status=live}}}} is a popular variety of {{lang|it|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.{{cite web

|url=https://www.lacucinaitaliana.com/recipe/main-course/veal-cutlets-alla-milanese

|title=Veal Cutlets alla Milanese

|work=La Cucina Italiana

|access-date=18 June 2024 |url-status=dead |archive-date=20 June 2024 |archive-url=https://web.archive.org/web/20240620003000/https://www.lacucinaitaliana.com/recipe/main-course/veal-cutlets-alla-milanese}}{{cite web |url=https://www.cucchiaio.it/ricetta/cotoletta-alla-milanese/|title=Cotoletta alla milanese|language=Italian}}{{cite web |url=https://www.esquire.com/it/lifestyle/food-e-drink/a29697706/i-trucchi-per-fare-una-cotoletta-alla-milanese-perfetta-croccante-fuori-e-succosa-dentro/ |title=I trucchi per fare una cotoletta alla milanese perfetta, croccante fuori e succosa dentro |work=Esquire |date=6 November 2019 |language=Italian}}

A common variation made with chicken is popular in English-speaking countries and bears the name "chicken Milanese" ({{langx|it|pollo alla milanese|links=no}}).{{cite web|url=https://www.huffingtonpost.com/2011/10/11/breaded-chicken-cutlets-milanese-and-lucchese_n_1006288.html|title=Breaded Chicken Cutlets: Milanese And Lucchese|date=2 November 2011|work=HuffPost|access-date=17 September 2018|archive-date=15 April 2017|archive-url=https://web.archive.org/web/20170415011718/https://www.huffingtonpost.com/2011/10/11/breaded-chicken-cutlets-milanese-and-lucchese_n_1006288.html|url-status=live}}

History

In Milan, a dish called {{lang|la|lumbolos cum panitio}} ({{literally|chops with bread}}) was served in 1134. It is mentioned at a banquet for the canons of the Basilica of Sant'Ambrogio in Milan.{{cite web|url=https://www.kitchenproject.com/german/recipes/Schnitzel/History.htm|title=Some History of Schnitzel|work=Kitchen Project|access-date=October 12, 2018|archive-date=October 22, 2010|archive-url=https://web.archive.org/web/20101022213655/https://www.kitchenproject.com/german/recipes/Schnitzel/History.htm|url-status=live}}{{cite book|title=Horizon Cookbook and Illustrated History of Eating and Drinking Through the Ages|first=William|last=Harlan Hale|authorlink=William Harlan Hale|publisher=American Heritage|location=New York|year=1968|page=516}} It is not known if the meat was covered in breadcrumbs or if it was served with bread as a side dish.{{Cite web |date=2020-02-08 |title=Vienna |url=https://theheartthrills.com/tag/vienna/ |access-date=2023-07-31 |website=the heart thrills |language=en}} Further evidence dates to around the 1st century BC indicating that the Romans enjoyed dishes of thin sliced meat, which was breaded and fried. The dish resembles the Austrian dish Wiener schnitzel, which originated in Austria around the 19th century;{{cite book|last=Neudecker|first=Maria Anna|year=1831|title=Allerneuestes allgemeines Kochbuch|language=de|location=Prague|publisher=Kronberger und Weber}} 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.{{cite web|url=https://www.deejay.it/articoli/la-cotoletta-milanese-origini-del-piatto/|title=I menù di DOI. La cotoletta milanese è davvero milanese o è viennese? La vera origine del piatto|language=it|date=2024-02-13|access-date=2024-11-08|publisher=Radio DeeJay}}{{Cite web |last=Mariani |first=Carlotta |date=2019-07-03 |title=Cotolette: qual è la differenza tra la Schnitzel viennese e quella milanese? |url=https://www.agrodolce.it/2019/07/03/cotolette-qual-e-la-differenza-tra-la-schnitzel-viennese-e-quella-milanese/ |access-date=2023-08-12 |website=Agrodolce |language=it}}

Various breaded meat dishes prepared in South America, particularly in Argentina, were inspired by the {{lang|it|cotoletta alla milanese}} brought by Italian immigrants and are known as {{lang|es|milanesa}}. A local variation of {{lang|es|milanesa}} is called {{lang|es|{{ill|milanesa a la napolitana|es}}}} ('Neapolitan-style Milanese [cutlet]') and is made similar to veal Milanese with a preparation of cheese (mozzarella) and tomato.{{cite web|first=Lavinia|last=Martini|url=https://www.cibotoday.it/storie/milanesa-napolitana-argentina-ricetta.html|title=Strana storia della cotoletta milanese-napoletana che però è un piatto tipico argentino|language=it|date=2024-02-11|access-date=2024-11-08|work=CiboToday}}

Notes

References

Category:Italian cuisine

Category:Cuisine of Lombardy

Category:Veal dishes

veal Milanese

History

See also

Notes

References