Veal Milanese

Veal Milanese, or veal alla Milanese (Italian: cotoletta alla milanese [kotoˈletta alla milaˈneːze, -eːse]; Milanese: co(s)toletta a la milanesa [ku(s)tuˈlɛta a la milaˈneːza]), is an Italian dish in Milanese Lombard cuisine, and a popular variety of cotoletta.[1] It is traditionally prepared with a veal rib chop or sirloin bone-in and made into a breaded cutlet, fried in butter. Due to its shape, it is often called oreggia d'elefant in milanese or orecchia d'elefante in Italian, meaning elephant's ear.[2]

Veal Milanese
Veal Milanese from Milan with a side of risotto alla Milanese
CourseSecondo
Place of originItaly
Region or stateLombardy
Serving temperatureHot
Main ingredientsVeal rib chop or sirloin bone-in
veal Milanese with potatoes

Common variation made with chicken is popular in the United States and other English-speaking countries and bears the name "chicken Milanese" (Italian pollo alla Milanese).[3] Other various breaded meat dishes prepared in South America were inspired by the cotoletta alla milanese and are known as milanesa. Another variation of milanesa in the same region is called a la napolitana and is made similar to the cotoletta alla milanese with a preparation of cheese and tomato.

History

In Milan, the dish dates to at least 1134, where it is mentioned at a banquet for the canon of Milan's St. Ambrogio Cathedral.[4][5] Further evidence dates to around the 1st century BC indicating that the Romans enjoyed dishes of thin sliced meat, which were breaded and fried.[4] The dish resembles the Austrian dish Wiener Schnitzel, which originated in Austria around the 19th century.[6]

See also

References
  1. Sogliani, Ermanno. La tradizione gastronomica italiana [The Italian culinary tradition] (in Italian).
  2. "I trucchi per fare una cotoletta alla milanese perfetta, croccante fuori e succosa dentro" (in Italian). esquire.com. 6 November 2019.
  3. Daily, Kitchen (2 November 2011). "Breaded Chicken Cutlets: Milanese And Lucchese" – via Huff Post.
  4. "Some History of Schnitzel". Retrieved October 12, 2018.
  5. Harlan Hale, William (1968). Horizon Cookbook and Illustrated History of Eating and Drinking Through the Ages. New York: American Heritage. p. 516.
  6. Neudecker, Maria Anna (1831). Allerneuestes allgemeines Kochbuch (in German). Prague.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.