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Veal Milanese, or veal alla Milanese (Italian: cotoletta alla milanese [kotoˈletta alla milaˈneːze, -eːse]; Milanese: co(s)toletta a la milanesa [ku(s)tuˈlɛta a la milaˈneːza]), is an Italian dish in Milanese Lombard cuisine, and a popular variety of cotoletta.[1] It is traditionally prepared with a veal rib chop or sirloin bone-in and made into a breaded cutlet, fried in butter. Due to its shape, it is often called oreggia d'elefant in Milanese or orecchia d'elefante in Italian, meaning elephant's ear.[2]

Veal Milanese
Veal Milanese from Milan with a side of risotto alla Milanese
CourseSecondo
Place of originItaly
Region or stateLombardy
Serving temperatureHot
Main ingredientsVeal rib chop or sirloin bone-in
veal Milanese with potatoes
veal Milanese with potatoes

A common variation made with chicken is popular in the United States and other English-speaking countries and bears the name "chicken Milanese" (Italian pollo alla Milanese).[3] Other various breaded meat dishes prepared in South America were inspired by the cotoletta alla milanese and are known as milanesa. Another variation of milanesa in the same region is called a la napolitana and is made similar to the cotoletta alla milanese with a preparation of cheese and tomato.


History


In Milan, the dish dates to at least 1134, where it is mentioned at a banquet for the canon of Milan's St. Ambrogio Cathedral.[4][5] Further evidence dates to around the 1st century BC indicating that the Romans enjoyed dishes of thin sliced meat, which were breaded and fried.[4] The dish resembles the Austrian dish Wiener Schnitzel, which originated in Austria around the 19th century.[6]


See also



References


  1. Sogliani, Ermanno. La tradizione gastronomica italiana [The Italian culinary tradition] (in Italian).
  2. "I trucchi per fare una cotoletta alla milanese perfetta, croccante fuori e succosa dentro" (in Italian). esquire.com. 6 November 2019.
  3. Daily, Kitchen (2 November 2011). "Breaded Chicken Cutlets: Milanese And Lucchese" – via Huff Post.
  4. "Some History of Schnitzel". Retrieved October 12, 2018.
  5. Harlan Hale, William (1968). Horizon Cookbook and Illustrated History of Eating and Drinking Through the Ages. New York: American Heritage. p. 516.
  6. Neudecker, Maria Anna (1831). Allerneuestes allgemeines Kochbuch (in German). Prague.

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На других языках

- [en] Veal Milanese

[ru] Отбивная по-милански

Отбивна́я по-мила́нски (итал. Cotoletta alla milanese, ломб. Custuleta a la milanesa) — мясное блюдо миланской кухни, получившее широкое распространение в таких странах Латинской Америки, как Аргентина, Боливия, Бразилия, Чили, Парагвай, Перу и Уругвай (менее популярно в Мексике, где обжаренное в панировке из сухарей мясное филе известно под названием milanesa). В Португалии говяжья отбивная называется порт. bife à milanesa, а отбивная из куриного мяса называется порт. frango à milanesa. По красивой, но не обоснованной версии, от отбивной по-милански произошёл венский шницель[1].


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