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Veal Milanese
 Veal Milanese with potatoes | |
| Alternative names | Cotoletta alla milanese (Italian) Co(s)toletta a la milanesa (Lombard) |
|---|---|
| Course | Secondo (Italian course) |
| Place of origin | Italy |
| Region or state | Milan, Lombardy |
| Associated cuisine | Italian (Lombard) |
| Main ingredients | Veal rib chop or sirloin bone-in |
Veal Milanese (Italian: cotoletta alla milanese, Italian: [kotoˈletta alla milaˈneːze, -eːse]; Milanese: co(s)toletta a la milanesa, Lombard: [ku(s)tuˈlɛta a la milaˈneːza]; from French côtelette)[1] 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.[2] Due to its shape, it is often called oreggia d'elefant in Milanese or orecchia d'elefante in Italian, meaning 'elephant's ear'.[3]
A common variation made with chicken is popular in English-speaking countries and bears the name "chicken Milanese" (Italian: pollo alla milanese).[4]
- ^ "cotolétta". Vocabolario (in Italian). Treccani. Retrieved 25 July 2023.
- ^ "Veal Cutlets alla Milanese". La Cucina Italiana. Archived from the original on 20 June 2024. Retrieved 18 June 2024.
- ^ "I trucchi per fare una cotoletta alla milanese perfetta, croccante fuori e succosa dentro". Esquire (in Italian). 6 November 2019. Archived from the original on 26 February 2021. Retrieved 19 June 2023.
- ^ "Breaded Chicken Cutlets: Milanese And Lucchese". HuffPost. 2 November 2011. Archived from the original on 15 April 2017. Retrieved 17 September 2018.
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