The Classic Veal Milanese (Cotoletta alla Milanese) - Your ...

Veal Milanese is a fried breaded veal cutlet or escalope, a typical recipe from Milan called Cotoletta alla Milanese. SkiptoprimarynavigationSkiptomaincontentSkiptoprimarysidebar menuicon subscribe searchicon Search×Home»Recipes»Maincourse:friedstovetopRecipe Video Print VealMilaneseisafriedbreadedvealcutletorescalope,atypicalrecipefromMilancalledCotolettaallaMilanese.Itisusuallyservedwithanarugulasaladand/orfrenchfries.SomerestaurantsinMilanserveahugecutletalsocalledElephantEar,largerthantheplateinwhichitisserved. Jumpto:WhatMilanesemeans Whichcutofmeattouse HowtoprepareVealMilanese Traditionsoftherecipe Howtocookit Howtomakeclarifiedbutter Howtoserveit Bakedinsteadoffrying AvegetarianversionoftheMilanese FAQ Moreofmyfavouritefriedrecipe 📋ClassicVealMilanese(CotolettaallaMIlanese) WhatMilanesemeans Anymeatcanbemade"MilaneseStyle",chicken,beef,pork,buttheclassicdishismadewithvealrib. Itisadishoftenorderedbychildren,butadultsloveittoo. Milanese meansfromMilan,thereforeVealMilanesehasnosimilaritywithRisottoalla Milanesewhichismadewithsaffronandbeefbroth. Thereisnothingincommonbetweenthetworecipes,justthecityoforigin. Inthe1850GeneralRadetzkyloveditsomuchthatbroughttherecipebackintoAustriaandcalledthemdish WienerSchnitzel. InthevealMilanesethebreadcrumbscanbeplain,howeverintheItaliancookingbooksfromthe1820,thereisareferenceto"Frenchbreading"madewithplainbreadcrumbsand"Milanesebreading"wherebreadcrumbsismixedwithgratedParmesancheese. IpreferthelaterversionandliketomixthebreadcrumbswithParmesan,basil andgarlic. Whichcutofmeattouse TheclassicVealMilaneseismadewithvealribwithin-bonebutitcanalsobemadewithescalopewhichisatoprumporflanksteakwithoutthebone. WhileMilaneseistraditionallymadewithvealmeat(calves),itcanalsobemadewithbeef,chickenorpork. Ineithercuts,themeatistenderizedwithameat hammerandthesliceofmeatmadeverythin.Askyourbutchertodothatforyou. Ifyouwanttoknowmoreaboutcutsofbeefnamesandhowtousethem,youcanreadmyarticle: CutsofBeefforBarbecuing HowtoprepareVealMilanese ThecutletisseasonedwithsaltandnutmegItisthendippedintoabeatenegg.Thevealisthencoatedwithbreadcrumbsmixedwithatablespoonofgratedparmesancheese,½crushedgarlicandfewshreddedbasilleaves(foundoutmoreonmyarticle: GratedParmesanandBreadcrumbs)Frythevealonbothsides Traditionsoftherecipe Ifyounoticed,theVealMilaneseisNOTpreviouslycoatedintoflourasitusuallydonewithotherbreadedandfriedfood.Why?Idon'tknow! Somerecipesclaimthatthecutletshouldbebreadedtwice,buttheItaliancookingbibleIlTalismanodella Felicita,claimsthatitisatrickusedbyrestaurantstomakethemeatlookthicker Ijustmakesurethemeatisproperlycoatedandthatisenoughforme. Howtocookit TheclassicvealMilaneseisfriedinbutter,andcookeduntilthebreadcrumbsaregoldenandcrispy.Since thebutterhasalowburningtemperature,itrisksburningwhenheatedforalongtimeasthevealMilaneserequires. Therearetwooptionstoincreasethetemperatureatwhichthebutterburns,andtocookthevealtoperfection: ClarifythebutterbyremovingthewhiteorganicparticlesAddsomeoliveoil Byusingeitheroneofthoseoptions,youwillhaveaperfectlycookedmeatwithoutburningthebutter.Iusuallyusethesecondasitismuchquicker. Howtomakeclarifiedbutter MeltthebutterinapanThewhitegranuleswillstarttoseparatefromtheoilypartRemovethemwithasievespoonOnceallthewhiteparticlesareremovedthebutterisclarified Howtoserveit Onceitisready,serveitdirectlyonaplate.Garnishwitharugulaandfreshtomatoesseasonedwithsaltandextravirginoliveoil. Thefreshnessofthetomatoesandpeppery tasteofthearugulagiveanicecontrasttothebutterytaste. Whileyoumaybetemptedtoeatitwithketchup,refrain!InItaly,wedrizzlesomefreshlemonjuice. Bakedinsteadoffrying IfyouwanttotryalighterversionofthetraditionalMilanese,youcantrytomakethePalermitanacutlet. Themeatiscoatedwithbreadcrumbsbutitisgrilledorbakedintheoveninsteadoffried. InthisrecipeImakeitusingchickenbreastinsteadofveal:EasyHealthyBakedBreadedChickenBreast. Onasimilarconcept,IalsomakeBraciolette:breadedbakedmeatorswordfishrolledintosmallbraciole. SicilianbeefBracioletteTenderAndJuicyBakedSwordfishBraciolette Theyarecrunchyontheoutsideandtenderintheinside.Childrenlovethemandtheyaremuchmorehealthierthanthefriedone. AvegetarianversionoftheMilanese Ifyouhavesomeveganorvegetarianguestsatyourparty,youcaneasilymakeavegetarianversionoftheMilaneseforthem. YoucanfindontheblogtherecipeforEggplantMilanese,butyoucanalsousePorcinimushroomsorsquash. FAQ WhatdoesMilanesemeanincooking?MilaneseiscalledarecipeoriginatedfromthecityofMilan.Howeverinmoregeneraltermsitisusedforadishwherethemainingredientsisbreadedandfried.AlthoughthatisnotalwaystrueasyoufindmanyMilaneserecipesthatarenotbreadednorfried.ForexamplerisottoallaMilaneseisarisottomadewithsaffron,OssobucoallaMilaneseisameatstewwithbonemarrow.WhatdoesVealmean?Vealisthemeatfromcalf,normallymalewhoarenotusedforbreeding.Themeatisrichandlean,coveredwithalightlayerofwhitefat.CanyouservevealMilanesewithspaghetti?No,inItalywewouldnevermakethiscombination.Youcaneatthepastaasastarter,thenthevealMilanesewithasaladorchipsontheside. Moreofmyfavouritefriedrecipe Ifyouarecravingforfriedfood,youmaywanttocheckouttheseotherrecipes: Deep-FriedEggplantBallsFriedZucchiniFlowersRecipeFriedPizzaPastaaFrittata:ItalianFriedPastaFriedCalamariRecipeItalianFriedDoughCrispelleRissoleàlaDauphineHomemadechickennuggetsrecipe IfyouaremakingtheVealMilanese,leaveyourcommentbelowIwouldliketohearfromyou.YoucanfindmoredeliciousideasifyouFOLLOWMEonFacebook,YouTube,PinterestandInstagramorsignuptomynewsletter. 📋ClassicVealMilanese(CotolettaallaMIlanese) VealMilaneseisafriedbreadedvealcutlet,atypicalrecipefromMilanusuallyservedwithanarugulasaladand/orfrenchfries.  PrepTime10minutesCookTime15minutes⏲️TotalTime25minutes Servings:2people Print Rate SaveSaved! Author:LauraTobin Ingredients USCustomaryMetric 0.5x1x2x3x2slicevealrib1fresheggs2cupbreadcrumbs3leavesfreshbasilleaves1tablespoonfreshlygratedParmesan½clovepeeledgarliccloves½cupbutter(optionalclarifiedbutter)1tablespoonextravirginoliveoilsaltfreshlygratednutmeg1teaspoonlemonjuice CookModePreventyourscreenfromgoingdark EquipmentMeatPounderAll-CladFryPanAll-cladsmallpotWoodenTurnerSetColanderStrainerSpoonTablelemonsqueezer Lookingforkitchengadgetgifts? CheckoutAmzonShopUSA! CheckoutAmazonShopUK! InstructionsPreparethebreadcrumbsbymixingthemwiththeParmesan,crushedgarlicandfinelychoppedbasil2cupbreadcrumbs,3leavesfreshbasilleaves,1tablespoonfreshlygratedParmesan,½clovepeeledgarlicclovesTenderizethevealmeatwithameathammertomakethesliceasthinasyoucan.Youcanalsoaskthebutchertodothatforyou2slicevealribSeasonwithsaltandnutmegsalt,freshlygratednutmegBeattheegganddipthe vealcutlet1fresheggsCoatthevealwithbreadcrumbsmixedwithgratedparmesanInafryingpanmeltthebutterandaddatablespoonofoliveoil.Theoliveoilwillkeepthebutterathightemperaturewithoutburningit½cupbutter,1tablespoonextravirginoliveoilFrythevealcutletononesideTurntheothersideoncethebreadcrumbsaregoldandcrispyOnceitiscookedserveonaplateGarnishwitharugulaandtomatosaladseasonedwithsaltandextravirginoliveoilDrizzlesomefreshlemonjuicejustbeforeeatingit1teaspoonlemonjuice Video Likedthisvideo?CheckoutMyYouTubeChannel! Notes TheclassicVealMilaneseismadewithvealribwithin-bone.Themeatistenderizedwithameat hammerandthesliceofmeatmadeverythin.Askyourbutchertodothatforyou. theVealMilaneseisNOTpreviouslycoatedintoflourasitisusuallydonewithotherbreadedandfriedfood. Ialwayshaveabagofbreadcrumbsflavouredwithbasil,garlicandParmesaninthefreezer.Youcanfindmoreonthearticle: GratedParmesanandBreadcrumbs Somerecipesclaimthatthecutletshouldbebreadedtwice,buttheItaliancookingbibleIlTalismanodella Felicita,claimsthatitisatrickusedbyrestaurantstomakethemeatlookthicker TheclassicvealMilaneseisfriedinbutter,andcookeduntilthebreadcrumbsaregoldenandcrispy.Since thebutterhasalowburningtemperature,itrisksburningwhenheatedforalongtimeasthevealMilaneserequires.Toavoidthisaddsomeoliveoiltothebutter. NutritionCalories:938kcal|Carbohydrates:78g|Protein:18g|Fat:61g|SaturatedFat:32g|Cholesterol:206mg|Sodium:1268mg|Potassium:242mg|Fiber:4g|Sugar:6g|VitaminA:1535IU|Calcium:253mg|Iron:5.6mg GETNEWRECIPESSENTTOYOURINBOXCheckoutYourGuardianChef! «HomemadeFreshStrawberryLiqueurThePerfectCarnaroliRisottoRecipe» ReaderInteractionsComments IthinkIoftenmakeacrossbetweenschnitzelandvealMilanese.Idon'tfryitinbutterandusemeatwithoutthebone,butIputParmesaninthebreadcrumbs!!Nexttime,I'mgoingtodoityourway!Itlookssogood! Reply Interesting.Fryinginbutteristhetraditionalway,Idosometimefryitonvegetableoilaswell Reply Thislooksdelicious!Andthanksforthestepbystepinstructions...veryhelpful! Reply thankyou,youareverywelcome Reply ThatlookssodeliciousLaura!Vealissoexpensiveherebutitisoneofmyfavorites,soonceinawhile,Isplurge!HavetotryyouMilanese! Reply Vealisexpensive,butyoucanuseanymeatreally.Trywithyourvenison Reply Ilovethewaythatdifferentsocietiescomeupwithdifferentnamesforthesamething...Thegiant'schnitzel'hereinHungaryiscalleda'bearsfoot'😀Ilovethisandorderitallthetimewheneatingout. Reply Yes,Ifoundthatalotofdishesjusthaveadifferentnamedependingonthecountrybutitisthesamething Reply Ilovevealmilanese!I'venevermadeitbutitissomethingIthinkIshouldhaveagoatasmychildrenwouldprobablyloveit! Reply Iamsureyouwillmakethemhappy Reply LeaveaReplyCancelreplyYouremailaddresswillnotbepublished.Requiredfieldsaremarked* RecipeRating RecipeRating Comment*Name* Email* Δ PrimarySidebar Hi,I’mLaura.WelcometomyBlog!Hereiswhereyou’llfindanauthenticItalianperspectiveonItaliancooking.Won’tyoujoinme? More→ Popularposts HomemadeItalianLimoncelloRecipeHomemadeOrangeLiqueurCuracaoStyleCaramelizedRedOnionRelishItalianAppleCakeWithPlentyOfApples