Costoletta alla Milanese
Milanese cutlet
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Terraço Itália
Costoletta alla Milanese boasts a rich history, with some claiming its origins trace back to the 'lombos cum panitio' dish served to Saint Ambrose in the 12th century. Others argue its influence stems from Austrian Wiener Schnitzel, brought to Milan during Austrian rule. Regardless, it has evolved into a quintessential Milanese staple.
Costoletta alla Milanese is deeply ingrained in Milanese culinary culture, representing a symbol of tradition and regional pride. It is commonly served at both family meals and upscale restaurants.
Family Tradition
Often prepared at home, passed down through generations, each family holding their own secret variations on the recipe.
Restaurant Staple
Found on the menu of most traditional Milanese restaurants, often served with simple sides like roasted potatoes or a fresh salad.
Festival Foods
While not exclusively a festival food, you will find it often at local celebrations and markets.
The dish offers a savory, meaty flavor profile highlighted by the crispy, buttery breadcrumb crust. The bone-in veal cutlet provides a rich and satisfying taste.
The primary flavors derive from the high-quality veal, the clarified butter (or sometimes olive oil) used for frying, and the simple yet impactful breadcrumb coating. The salt and pepper seasoning enhances the natural flavors of the meat. Lemon is often squeezed over the finished cutlet, adding a bright acidity that cuts through the richness.
Veal Selection
Opt for a thick-cut, bone-in veal chop (typically from the loin or rib). The bone adds flavor and helps keep the meat moist during cooking.
Breading Technique
Use fresh breadcrumbs, preferably homemade or from a high-quality bakery. Ensure the breadcrumbs are finely ground and seasoned generously with salt and pepper. Press the breadcrumbs firmly onto the veal to create a good crust.
Frying Method
Use clarified butter (or a mixture of butter and oil) for frying. Maintain a consistent medium-high heat to achieve a golden-brown and crispy crust without burning the breadcrumbs. Do not overcrowd the pan.
Resting Period
Allow the cooked cutlet to rest briefly on a wire rack after frying to allow any excess oil to drain off, and help the breading stay crisp.
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