Cotoletta alla milanese (after its place of origin, Milan) is a fried veal breaded cutlet similar to Wiener schnitzel, but cooked with the bone in. It is traditionally fried in clarified butter. Due to its shape, it is often called oreggia d'elefant in Milanese or orecchia d'elefante in …

Feb 25, 2025 · Cotoletta alla Milanese is one of the most famous dishes from Milan and a true icon of Italian cuisine. This traditional recipe features breaded veal cutlets, fried until golden and crispy, resulting in a tender, flavorful dish with a delicious crunch.

Jun 11, 2021 · Here are ten tips for preparing the perfect veal cutlet – or cotoletta, as it's called in Milan. The origins of the cotoletta alla Milanese, or Milanese cutlet, are still not entirely clear. There's an ongoing debate of what came first: this staple …

Cotoletta alla Milanese, or Milanese veal cutlet, is a traditional Italian dish which originated in Lombardy, Northern Italy. The dish consists of a veal cutlet pounded thin, covered in breading and fried in butter.

Oct 19, 2024 · Savor the authentic taste of Italy with this crispy Italian cotoletta recipe. Discover the secrets to making this traditional Milanese favorite at home. Close Menu

Cotoletta alla Milanese is the signature dish of Milan. Find out how to make Milanese Veal Cutlet at home with our step-by-step Italian recipe.

Mar 26, 2020 · Cotoletta alla bolognese is a rich and substantial recipe; it’s pleasantly tasty and perfect for adding a little something special to the average schnitzel dish! Beyond the differing cooking methods between the bolognese version and the usual cotoletta alla milanese, this recipe from Bologna is also stuffed with ham and mozzarella… Not a ...

The Cotoletta alla Milanese is probably the most popular dish of the Lombard cuisine. A tasty, thick veal chop bone-in breaded and pan-fried! Unfortunately, the popularity of this has been pushed several cheap variations, very far from the original delicious Milanese cutlet.

Oct 12, 2013 · Crisp, golden breadcrumbs coating a tender veal chop: the cotoletta alla milanese is a classic of Milan's cuisine, up there with saffron-stained risotto, osso buco and panettone. It gets its name from the cut of meat traditionally used, la costoletta, an inch-thick bone-in veal chop, which would correspond to a prime rib cut, such as rib eye.

Feb 15, 2013 · Australian Gourmet Traveller recipe for cotoletta by Neil Perry from Melbourne restaurant Rosetta.