Cotoletta alla Milanese

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Cotoletta alla Milanese

Cotoletta alla milanese (sometimes also Costoletta alla milanese ), the Milanese cutlet , is a breaded and fried cutlet made from veal . It is one of the specialties of Italian or Milanese cuisine and is considered a possible model for the Wiener Schnitzel , but this has not been proven. According to tradition, it is said to be an imitation of the gilded dishes popular in wealthy circles in the Middle Ages .

Cotoletta alla milanese are prepared in a similar way to Wiener Schnitzel, but for the cotoletta veal chops 3 to 4 cm thick with bone or boned are used. They are first turned in beaten egg and freshly grated breadcrumbs and the breading is pressed on with your hands. Then they are fried golden yellow in butter or clarified butter and cooked to the end over a low heat. Only then is it salted. They are served with lemon, fried potatoes or salad.

In some recipes, grated Parmesan is added to the egg or breadcrumbs , which ties in with original recipes from the 19th century.

literature

  • Touring Club Italiano, Fondazione italiana: Guida gastronomica d'Italia - Introduzione alla Guida gastronomica d'Italia . Milan 1931.

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