| Veal Milanese | |
| Alternate Name: | Cotoletta alla milanese (in Italian) |
| Country: | Italy |
| Region: | Lombardy |
| Course: | Secondo (Italian course) |
| Main Ingredient: | Veal rib chop or sirloin bone-in |
Veal Milanese, known in Italian as cotoletta alla milanese (pronounced as /it/; label=[[Milanes]]e|co(s)toletta a la milanesa, ku(s)tuˈlɛta a la milaˈneːza/; from French côtelette[1]), is a popular variety of cotoletta[2] found in the city of Milan.[3] According to some sources it has a French origin and was brought to Milan during the Napoleonic Wars,[4] 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'.[5]
A common variation made with chicken is popular in English-speaking countries and bears the name "chicken Milanese" (Italian: Italian: pollo alla milanese).[6] 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.
In Milan, a dish called lumbolos cum panitio ('chops with bread') was served in 1134. It is mentioned at a banquet for the canons of the Basilica of Sant'Ambrogio in Milan.[7] [8] It is not known if the meat was covered in breadcrumbs or if it was served with bread as a side dish.[9] Further evidence dates to around the 1st century BC indicating that the Romans enjoyed dishes of thin sliced meat, which was breaded and fried. The dish resembles the Austrian dish Wiener schnitzel, which originated in Austria around the 19th century.[10]
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.[11] A recipe was published in 1735 by the French chef Joseph Menon.[12]