Cotoletta alla milanese
Breaded veal cutlet, Milanese style.
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 exact origins are debated, with some claiming its roots trace back to the Viennese 'Wiener Schnitzel'. However, Milanese tradition asserts its distinct origin and long history in the region, with mentions dating back centuries. The similarity to Schnitzel has caused much historical debate, but it's an integral part of Lombard cuisine.
Cotoletta alla Milanese is a symbol of Milanese cuisine and a source of local pride. It is often served at special occasions and is a staple in many traditional restaurants throughout Lombardy.
Traditional Dish
Cotoletta alla Milanese is considered a quintessential traditional dish of Milan and the Lombardy region. Its presence in local restaurants and family meals highlights its cultural importance.
Regional Variations
While the classic version remains the most popular, slight variations can be found throughout Lombardy, with some using different types of breadcrumbs or seasonings. However, the core ingredients and preparation methods remain largely consistent.
Celebratory Meal
It is often served during festive occasions, family gatherings, and special celebrations, emphasizing its role in marking important events.
The Cotoletta alla Milanese offers a savory, rich, and buttery flavor profile, primarily due to the veal, breadcrumbs, and clarified butter used for frying. The flavors are simple yet satisfying.
The dominant flavor is the tender, lightly gamey taste of the veal, enhanced by the crisp, golden-brown breadcrumb coating. The use of clarified butter (burro chiarificato) adds a rich, nutty note and prevents burning during the frying process. A squeeze of lemon is often added to brighten the dish and cut through the richness. The breadcrumbs provide a satisfying textural contrast to the soft veal.
Veal Cut Selection
Use bone-in veal loin chops (costolette) or boneless veal cutlets for the best flavor and texture. Ensure the cutlets are pounded to an even thickness for consistent cooking.
Breadcrumb Preparation
Use fresh breadcrumbs (panko can be used) seasoned simply with salt, pepper, and possibly grated Parmesan cheese. Avoid overly processed or flavored breadcrumbs.
Clarified Butter is Key
Clarified butter (burro chiarificato) is essential for frying because it has a higher smoke point than regular butter and imparts a rich, nutty flavor without burning. Do not substitute with olive oil.
Frying Technique
Fry the cutlets in batches, ensuring the butter is hot but not smoking. Cook until golden brown and crisp on both sides, taking care not to overcrowd the pan.
Serving
Serve immediately with a wedge of lemon. Some people add a simple salad as a side dish, others may serve it with potatoes.
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