Italian Veal Recipe

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.

Italian Veal Cutlet - Cotoletta alla Milanese

Ingredients: serves 4

  • 4 cutlets
  • 2 oz (60 g) butter
  • 2 eggs
  • breadcrumbs
  • 1 tablespoon (15 g) grated parmesan Parmiggiano Reggiano
  • nutmeg
  • 1 lemon
  • salt

Preparation: easy 20 minutes

  1. Clean well the outlines of the ribs, removing the skin and any fat content. Equalize each chop with a meat pounder, flatten a little, but do not overdo it.
  2. Separately, in a bowl, beat the 2 eggs and dip the cutlets, one at a time, making drain the excess of batter. Pass the meat in the bread crumbs, then can be enriched with 1 tablespoon of grated parmesan or better Parmigiano Reggiano and a pinch of nutmeg. Milanese cutlet must NOT to be floured.
  3. Press the meat well with strength in order to adhere as closely as possible the breadcrumbs. In a saucepan heat the butter and when ready, place the veal chops and golden brown on both sides: it takes 2 minutes per side.

Garnish the platter with lemon.

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