The Milanese cutlet (Cotoletta alla Milanese) is the most famous dish in Milanese culinary tradition. Traditionally it is prepared with veal loin including bone, although mistakenly many people think it is prepared with chicken meat. In this case, it is a simple Chicken Cutlet.
The Milanese cutlet, on the other hand, also called Costoletta alla Milanese, is still a Breaded Cutlet, but it is prepared with veal rib taken from the sirloin and must be at least 3 centimeters thick. The original recipe calls for Milanese cutlet to be breaded and fried in butter, which is then poured over the cutlet before serving. Lately, to make this dish lighter, people tend to replace the butter poured at the end with slices of squeezed lemon.
The Milanese cutlet goes well with any other fried dish, such as Cheese Croquettes or the Fried Tomatoes or even the Fried Eggplant. Let’s find out now how to cook an original Milanese cutlet!