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Cotoletta alla Milanese, or Milanese veal cutlet, is a traditional Italian dish which originated in Lombardy, Northern Italy. The dish consists of a veal cutlet pounded thin, covered in breading and fried in butter.
Veal Milanese (Cotoletta alla Milanese) is one of the most famous dishes of traditional Italian cuisine. It's a tasty veal recipe born in Milan, in the northern region of Lombardy, home to other famous recipes such as saffron risotto, fried meatballs and osso buco recipe.
Veal Milanese, which in Italian is Cotoletta alla Milanese, is probably one of my favorite recipes to make. It's easy and your family will love it!
Here are ten tips for preparing the perfect veal cutlet – or cotoletta, as it's called in Milan. The origins of the cotoletta alla Milanese, or Milanese cutlet, are still not entirely clear. There's an ongoing debate of what came first: this staple Lombard cuisine came or Wiener Schnitzel.
In essence, a bone-in veal chop is pounded, seasoned, breaded, and cooked in butter. When cooked correctly, the outside crust becomes golden brown, and the veal is cooked perfectly with an out of this world flavor! The tender meat with fresh herbs and buttery crust is an unbeatable combo.
Veal Milanese (Cotoletta alla Milanese) is a traditional recipe from Milan, Lombardy. Made with tender veal chops and a crispy breadcrumb coating fried in butter and drizzled with lemon, so delicious! Serve with an arugula salad and roast potatoes.
Crisp, golden breadcrumbs coating a tender veal chop: the cotoletta alla milanese is a classic of Milan's cuisine, up there with saffron-stained risotto, osso buco and panettone.
Cotoletta alla Milanese or veal Milanese is a classic Italian dish featuring breaded veal chops fried in butter until perfectly crispy and golden. Veal Milanese is a delicious and easy-to-make dish perfect for a weeknight dinner or a special occasion.
Cotoletta alla milanese (aka veal milanese) is one of the most iconic dishes from Milan, together with risotto alla milanese (saffron risotto), cassoeula or panettone.
Giancarlo Morelli serves up his stunning veal Milanesa recipe, known as cotoletta alla Milanese in Lombardy, with sautéed potatoes, Grana Padano and tomatoes.