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

Veal milanese, or veal alla milanese (Italian: cotoletta alla milanese, Italian: [kotoˈletta alla milaˈneːze, -eːse]; Milanese: co(s)toletta a la milanesa, Lombard: [ku(s)tuˈlɛta a la milaˈneːza], from French côtelette[1]), a popular variety of cotoletta[2] found in the city of Milan. According to some sources it has a French origin and was brought to Milan during the Napoleonic Wars,[3] where it was first known as cotoletta rivoluzione francese. 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.[4]

A common variation made with chicken is popular in English-speaking countries and bears the name "chicken milanese" (Italian: pollo alla milanese).[5] Various breaded meat dishes prepared in South America were also 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, a dish called lumbolos cum panitio ("chops with bread") was served in 1134. It is mentioned at a banquet for the canon of Milan's St. Ambrogio Cathedral.[6][7] It is not known if the meat was covered in breadcrumbs or if it was served with bread as a side dish.[8] Further evidence dates to around the 1st century BC indicating that the Romans enjoyed dishes of thin sliced meat, which was breaded and fried.[6] The dish resembles the Austrian dish Wiener schnitzel, which originated in Austria around the 19th century.[9]

According to Massimo Alberini, the dish was created in France and brought to Italy and Austria during Napolenic Wars. The dish was first called côtelette révolution française.[10] A recipe was published in 1735 by the French chef Joseph Menon.[11]

See also

References

  1. ↑ "cotolétta in Vocabolario - Treccani". www.treccani.it (in Italian). Retrieved 2023-07-25.
  2. ↑ Sogliani, Ermanno. La tradizione gastronomica italiana [The Italian culinary tradition] (in Italian).
  3. ↑ Mariani, Carlotta (2019-07-03). "Cotolette: qual è la differenza tra la Schnitzel viennese e quella milanese?". Agrodolce (in Italian). Retrieved 2023-08-12.
  4. ↑ "I trucchi per fare una cotoletta alla milanese perfetta, croccante fuori e succosa dentro" (in Italian). esquire.com. 6 November 2019. Archived from the original on 26 February 2021. Retrieved 19 June 2023.
  5. ↑ Daily, Kitchen (2 November 2011). "Breaded Chicken Cutlets: Milanese And Lucchese". Archived from the original on 15 April 2017. Retrieved 17 September 2018 – via Huff Post.
  6. 1 2 "Some History of Schnitzel". Archived from the original on October 22, 2010. Retrieved October 12, 2018.
  7. ↑ Harlan Hale, William (1968). Horizon Cookbook and Illustrated History of Eating and Drinking Through the Ages. New York: American Heritage. p. 516.
  8. ↑ "Vienna". the heart thrills. 2020-02-08. Retrieved 2023-07-31.
  9. ↑ Neudecker, Maria Anna (1831). Allerneuestes allgemeines Kochbuch (in German). Prague.
  10. ↑ "La cotoletta alla milanese? Un regalo della rivoluzione francese..." Il Sole 24 ORE (in Italian). Retrieved 2023-07-25.
  11. ↑ La Science du maître d'hôtel cuisinier, avec des observations sur la connoissance & les propriétés des alimens. Nouvelle édition, revue & corrigée. [By - Menon.] (Dissertation préliminaire sur la cuisine moderne. [By E. Lauréault de Foncemagne.]) (in French). 1768.


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