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Get your munch on with Cotoletta alla Milanese, the crispy, breaded veal cutlet that'll make you go 'Oh boy, that's a big schnitzel!' This is the 'wow' of the Milanese culinary catwalk, a true deep-fried delight!
The primary flavors of Cotoletta alla Milanese are savory and rich, characterized by the delicate taste of the veal, complemented by the buttery, crispy coating. The incorporation of lemon adds a refreshing tang, balancing the richness with a hint of acidity.
Cotoletta alla Milanese has its roots deeply embedded in Milanese culture, believed to be influenced by the Austro-Hungarian Empire’s schnitzel recipes. The dish evolved as Italy unified in the 19th century, gaining popularity in the northern regions of the country. Its classic preparation involves using high-quality veal, reflecting the agrarian wealth of Lombardy. Cotoletta also shares similarities with other breaded meat dishes found across Europe, showcasing the cross-cultural connections and adaptations that have shaped Italian cuisine.
While Cotoletta alla Milanese traditionally uses veal, variations using chicken or pork can also be found. However, the authenticity remains tied to veal in its classic form.
In Milan, Cotoletta alla Milanese is often more than just a meal; it’s a tradition. Families may come together over this dish, making it a part of celebrations and gatherings.
Italian chefs have often debated the best method for preparing Cotoletta, with some saying that the right butter and breading technique makes all the difference. This dish has fans among local gourmets and international visitors alike.