Italian veal recipes "Cotoletta alla Milanese" (Milanese cutlet), owes its name from the ribs as is foreseen in the original recipe using veal chops thick about 1 inch.
Recipe of northern Italy's Lombardy region. But there is another question that historians and passionate restaurateurs are asking form a long time is the birthright of the plate. Which came before Milanese cutlet, or the like (apparently) Austrian wiener schnitzel?
So what are the difference between the Italian veal recipe and the Austrian one?
- Wienner schnitzel is usually derived from pig and not the calf, as the Milanese cutlet.
- Wienner schnitzel is boneless, and can be obtained from various denominations, for example, from the rump or sirloin, not the nut as the "Milanese".
- Wienner schnitzel is very thin, very large and well-beaten, like modern and trendy "elephant ears" while the "Milanese" is as high as the bone.
- The Italian veal is fried without flour just breadcrumbs.
The Austrian specialty is yes a cutlet, meat that is breaded
and fried, but little or nothing to do with the Italian veal recipe.
Garnish the platter with lemon.