Veal Milanese

Veal Milanese
Veal Milanese with potatoes
Alternative namesCotoletta alla milanese (Italian)
Co(s)toletta a la milanesa (Lombard)
CourseSecondo (Italian course)
Place of originItaly
Region or stateMilan, Lombardy
Associated cuisineItalian (Lombard)
Main ingredientsVeal rib chop or sirloin bone-in
Similar dishesCotoletta alla bolognese
  •   Media: Veal Milanese
Veal Milanese with a side of risotto alla milanese

Veal Milanese (Italian: cotoletta alla milanese, pronounced [kotoˈletta alla milaˈneːze, -eːse])[a] 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.[3][4][5]

History

In Milan, a dish called lumbolos cum panitio (lit. 'chops with bread') was served in 1134. It is mentioned at a banquet for the canons of the Basilica of Sant'Ambrogio in Milan.[6][7] It is not known if the meat was covered in breadcrumbs or if it was served with bread as a side dish.[8] Further evidence dates to around the 1st century BC indicating that the Romans enjoyed dishes of thin sliced meat, which was breaded and fried.[6] The dish resembles the Austrian dish Wiener schnitzel, which originated in Austria around the 19th century;[9] 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.[10][11]

Various breaded meat dishes prepared in South America, particularly in Argentina, were inspired by the cotoletta alla milanese brought by Italian immigrants and are known as milanesa. A local variation of milanesa is called milanesa a la napolitana ('Neapolitan-style Milanese [cutlet]') and is made similar to veal Milanese with a preparation of cheese (mozzarella) and tomato.[12]

See also

Media related to Cotoletta alla milanese at Wikimedia Commons

Notes

  1. ^ Milanese: co(s)toletta a la milanesa, pronounced [ku(s)tuˈlɛta a la milaˈneːza]; from French côtelette.[1] Due to its shape, it is often called oreggia d'elefant in Milanese or orecchia d'elefante in Italian, meaning 'elephant's ear'.[2]

References

  1. ^ "cotolétta". Vocabolario (in Italian). Treccani. Retrieved 25 July 2023.
  2. ^ "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.
  3. ^ "Veal Cutlets alla Milanese". La Cucina Italiana. Archived from the original on 20 June 2024. Retrieved 18 June 2024.
  4. ^ "Cotoletta alla milanese" (in Italian).
  5. ^ "I trucchi per fare una cotoletta alla milanese perfetta, croccante fuori e succosa dentro". Esquire (in Italian). 6 November 2019.
  6. ^ a b "Some History of Schnitzel". Kitchen Project. Archived from the original on 22 October 2010. Retrieved 12 October 2018.
  7. ^ Harlan Hale, William (1968). Horizon Cookbook and Illustrated History of Eating and Drinking Through the Ages. New York: American Heritage. p. 516.
  8. ^ "Vienna". the heart thrills. 8 February 2020. Retrieved 31 July 2023.
  9. ^ Neudecker, Maria Anna (1831). Allerneuestes allgemeines Kochbuch (in German). Prague: Kronberger und Weber.
  10. ^ "I menù di DOI. La cotoletta milanese è davvero milanese o è viennese? La vera origine del piatto" (in Italian). Radio DeeJay. 13 February 2024. Retrieved 8 November 2024.
  11. ^ Mariani, Carlotta (3 July 2019). "Cotolette: qual è la differenza tra la Schnitzel viennese e quella milanese?". Agrodolce (in Italian). Retrieved 12 August 2023.
  12. ^ Martini, Lavinia (11 February 2024). "Strana storia della cotoletta milanese-napoletana che però è un piatto tipico argentino". CiboToday (in Italian). Retrieved 8 November 2024.
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