Cotoletta Milanese, also known as the Milanese veal chop, is a typical Lombard dish similar to the German Wiener Schnitzel but cooked with the bone-in.
It is traditionally fried with butter and is often taken as a second course of the Lombard culinary tradition, a symbolic dish of the city of Milan, Italy.
Together with risotto and panettone, it is one of the most famous Milanese dishes in the world. The secret of the dish lies in the breading and the tender meat. Nowadays, it is prepared in different variations. In some places, it is served cold and with thinly sliced tomatoes.
There is also a thinner version without bones which is becoming quite popular. However, our recipe covered below is concerned only with the authentic Cotoletta for which it is famous across the globe.
Origin & Cultural Significance
While the name of the dish should be enough to tell its origin, there actually are two contender nations that claim its invention. Some say that it was the Austrians who took the recipe to Italy during the Austrian occupation of northern Italy while others claim that the Austrians learned to make the dish from the Italians.
Historical records offer clarity on its true origins. In 1492, Martino da Como, the renowned Italian culinary expert, wrote extensively about how the dish was prepared. The Austrian version appears in the country’s records only in 1798, while there is still a French version recorded in a cookbook from 1749 and which is probably the forerunner of the Viennese.
Additionally, there are significant differences between the Italian and the Austrian versions of this dish.
The Viennese version, more commonly known as the wiener schnitzel, is made with boneless beef or pork. Therefore, the steak can be removed from various parts of the animal, and it is very fine, well beaten and breaded with wheat flour.
Milanesa, on the other hand, can only be removed from the loin or veal loin, in a thick slice, beaten until it is the same width as the bone, which should not be removed. It is then breaded in egg and bread flour. The Italian variation is also fried in butter, while the Austrian one is prepared in lard.
- Veal Chops - 4 pcs
- Butter - 100g
- Eggs - 2
- Grated Italian Bread Rind
- Sicilian lemon - 1
- Make small incisions with a knife on the edges of the steaks so they don't wrinkle and close during cooking; beat the meat a little with the help of a meat hammer. Season with salt.
- Place the eggs in a deep bowl, beat well and gradually dip the pork chops, leaving out the bone. Spread it on the bread flour and press it well with your hands so that the flour has well adhered to the meat.
- In a skillet, melt the butter until it is light brown. Fry the chops, one at a time, for 7 to 8 minutes. Season once more with salt and pepper and garnish with Sicilian lemon wedges and salad right before serving.
Amount Per Serving: Calories: 1435Total Fat: 93gSaturated Fat: 45gTrans Fat: 2gUnsaturated Fat: 37gCholesterol: 770mgSodium: 1103mgCarbohydrates: 9gFiber: 2gSugar: 2gProtein: 134g