The dish consists of a crumbed veal cutlet that is fried in clarified butter (which you can either buy from the store or make yourself). Cotoletta alla Milanese is a bone-in veal chop, pounded until thin – which you’ll do alongside our Scuola chef – and then breaded and pan-fried. The traditional cotoletta is cotoletta alla milanese. Versioni moderne tendono a evitare quest'ultimo passaggio e a sostituire il burro con fettine di limone che vengono spremute dal commensale una volta che il piatto è stato servito. Cotoletta Milanese is a famous dish of Lombardy, a symbol of regional cuisine together with risotto alla Milanese and panettone. History and origin of the cotoletta Milanese Preparazione. The Cotoletta Alla Milanese is a very similar dish made of pounded thin veal which is breaded and commonly served with lemon. Cotoletta alla milanese (manchmal auch Costoletta alla milanese), das Mailänder Kotelett, ist ein paniertes und gebratenes Kotelett aus Kalbfleisch.Es gehört zu den Spezialitäten der italienischen bzw. Let’s see together the origins, the curiosities and the recipe of the famous cotoletta Milanese. The main difference is that it usually is boned, while the Austrian Wiener Schnitzel is boneless. It gets its name from the cut of meat traditionally used, la costoletta , an inch-thick bone-in veal chop, which would correspond to a prime rib cut, such as rib eye. La cotoletta consiste, tradizionalmente, in una fetta di lombata di vitello con l'osso, impanata e fritta nel burro, il quale alla fine viene anche versato sulla cotoletta. The cotoletta alla milanese is a classic of Milan’s cuisine, up there with saffron-stained risotto, osso buco and panettone. This version originated in Milan, which is how it got its name “Milanese.” Ne è variante la cosiddetta "orecchia d'elefante", cotoletta così chiamata per la forma e solitamente servita con contorno di verdure miste. The name “milanesa” comes from the traditional Milanese dish known as cotoletta alla milanese, which is a veal cutlet that is breaded and fried lightly in butter. The milanesa was brought to the Southern Cone by Italian immigrants during the mass emigration that created the Italian diaspora between 1860 and the 1920s. It all began with the cotoletta, a popular dish in Italy. Immigrants from Europe brought this dish, and similar dishes such as Wiener schnitzel , to South and Central America. Cotoletta alla Milanese is one of the most popular dishes in Milan and can be found everywhere from Michelin-starred restaurants to quaint cafés. Then name cotoletta comes from costoletta, meaning “little rib” which refers to the bone that remains attached through the cooking process. 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