Cotoletta 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.
The Cotoletta alla Milanese has a rich history, with claims that it may have influenced the Austrian Wiener Schnitzel. There's a documented record of a similar dish being served to Saint Ambrose in Milan in the 12th century, described as 'lombolos cum panitio,' meaning loin chops with breadcrumbs. The debate about its true origins with Austria continues.
Cotoletta alla Milanese is a symbol of Milanese cuisine and is deeply ingrained in the city's culinary identity. It is often served as a main course and is considered a classic dish representing Milan's gastronomic heritage.
Milanese Identity
The Cotoletta is more than just a dish; it's a cultural emblem. It represents Milan's history and culinary tradition. It is proudly served in trattorias throughout the city and is often a staple in family meals.
Regional Variations
While the classic preparation remains dominant, slight regional variations exist. Some chefs might add grated Parmesan cheese to the breadcrumb mixture for extra flavor, but the core ingredients and preparation method remain consistent.
Festive Occasions
Though enjoyed year-round, Cotoletta alla Milanese is often featured during festive meals and special occasions in Milanese households.
The Cotoletta alla Milanese is characterized by its savory, buttery, and subtly rich flavors, with a satisfying crispy exterior.
The primary flavors derive from the high-quality veal cutlet, the clarified butter (or sometimes regular butter) used for frying, and the simple yet effective breadcrumb coating. The breadcrumbs provide a textural contrast and a slight nutty note. A squeeze of lemon is often added to brighten the dish and cut through the richness.
Veal Quality
Use high-quality veal chops, preferably bone-in (costoletta), for the best flavor and juiciness. The bone imparts extra flavor during the cooking process.
Breadcrumb Perfection
Use fresh breadcrumbs made from day-old bread for a lighter and crispier coating. Avoid using overly fine breadcrumbs, as they can become dense and greasy.
Clarified Butter
Clarified butter (or ghee) is preferred for frying because it has a higher smoke point, preventing the butter from burning and imparting a bitter flavor to the cotoletta. If using regular butter, keep the heat moderate.
Gentle Cooking
Cook the cotoletta over medium heat to ensure it cooks evenly and the breadcrumbs turn golden brown without burning. Avoid overcrowding the pan.
Tenderizing the Veal
Pound the veal cutlets to an even thickness (about 1/4 inch) using a meat mallet. This helps tenderize the meat and ensures it cooks evenly.
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