Cotoletta alla milanese
Though its name may suggest it originated in Milan, Cotoletta alla milanese is rooted much further back in time. It is believed to have originated in the 16th century in Austria, where veal cotoletta was commonly served at the Habsburg court. The dish quickly became a favorite in Italy and was adapted to become what we know and love today.
This exquisite dish is sure to wow any guests at your dinner table. It is made with one simple ingredient - veal cutlet - and comes together in just a few simple steps. First, the meat is pounded thin and coated with flour, egg, and breadcrumbs. The cotoletta is then placed in a pan with hot clarified butter and cooked until it is crisp and golden on the outside, but still juicy and tender on the inside.
Cotoletta alla milanese is a culinary delight that can be enjoyed as an entrée, or even as a main course. Serve it with a side of vegetables and a glass of Italian wine for a truly unparalleled experience. Whether it’s a simple family dinner or an elegant soirée, this delectable dish will be sure to please.
So go ahead, indulge yourself with this classic Italian delicacy. One bite and you'll be transported to Italy, where you can savor the tastes and aromas of this exquisite dish. Saluti!
Cotoletta alla milanese recipes
Amazing Cotoletta alla milanese recipes sourced from the web.
The origin of Cotoletta alla milanese
What is Cotoletta alla Milanese? One could say it is an Italian classic whose origins can be traced to the city of Milan in Lombardy, located in the north of Italy. It's a breaded veal cutlet fried in butter (which appeared in print in 1677) and has been renowned for centuries.
Similar dishes existed as early as the 15th century and were known as 'Omeletta', which was largely composed of eggs, cheese, and various vegetables cooked in a pan. This dish is thought to have originated in the Milanese court, with the ruling House of Sforza.
The 'Cotoletta', however, was first documented by the Milanese writer Bartolomeo Scappi in 1570. He described it as 'a thin slice of veal, with or without bone, that is cut almost as thin as paper, seasoned with salt, pepper, nutmeg and cinnamon, and fried in butter'.
Since then, regional variations of the dish have emerged – for example, the 'Cotoletta alla Bolognese' is made with breadcrumbs and egg coating, while the 'Cotoletta alla Romana' is prepared with veal cutlets cooked in lard and served with artichokes.
Despite its simple ingredients, this traditional Italian dish has endured over time and remains popular today. Its iconic golden, crunchy crust is something that many diners around the world enjoy. With its rich history, it's no wonder the Cotoletta alla Milanese is still a favourite after so many years.
Types of Cotoletta alla milanese
.
The cotoletta alla milanese is a classic Italian dish that has been savored for centuries. Originating in Milan, the cotoletta consists of pounded veal cutlets, breaded with Parmigiano-Reggiano cheese, salt, and egg whites, and then shallow fried in clarified butter or lard. The cutlets are then served with lemon wedges.
Although this classic dish may appear simple, its subtlety and elegance lie in the nuanced preparation. Beyond the standard ingredients of breadcrumbs, Parmesan, and an egg wash, innovative chefs often sprinkle in rosemary, oregano, thyme, garlic, and parsley. Other variations incorporate different types of cheese such as Pecorino Romano, while daring gourmands may opt to prepare their cotoletta with veal schnitzel, instead of the traditional cutlets.
For those seeking a delicious yet healthier meal, grilled versions of the cotoletta are becoming increasingly popular. Cooks maintain the flavors of the traditional dish while avoiding the fat and calories associated with frying. Instead of butter or lard, they utilize baking spray or an oil mister to maintain an even coating when cooking the breaded cutlets over moderate heat on the grill.
The cotoletta alla milanese is a wonderful example of the versatility of Italian cuisine, providing culinary enthusiasts with endless opportunities for experimentation and creativity. Whether it is slow cooked, seared to perfection on the grill, or fried until golden brown, this signature dish never fails to delight.