Veal Milanese
Veal Milanese, or Veal alla Milanese Template:In it is an Italian dish, a popular variety of cotoletta.[1] It is one of Milan's signature dishes, along with risotto alla milanese and panettone. It is traditionally prepared with a veal cutlet although a common variation is made with chicken which is popular in America and other English speaking countries and bears the name Chicken Milanese Template:In it.[2]
Preparation
Traditional recipes call for a cutlet of veal with "bone-in" that is breaded and fried in butter. The butter is then poured over the cutlet before being served. Modern variations tend to be prepared with a boneless cutlet and lemon juice often replaces butter as a final garnish. One popular variation called the oreggia d'elefant, orecchio d'elefante ("the elephant ear") uses a thinner but larger cut of boneless meat.
History
In Milan, the dish dates to at least 1134, where it is mentioned at a banquet for the canon of Milan's St. Ambrogio Cathedral.[3][4] Further evidence dates to around the 1st century BC indicating that the Romans enjoyed dishes of thin sliced meat, which were breaded and fried. [5] The dish resembles the Austrian dish, Wiener Schnitzel, which originated in Austria around the 19th century.[6] Other various breaded meat dishes prepared in Latin America were inspired by the cotoletta alla milanese and are known as milanesa. In South America, Milanesa a la napolitana is made similar to the cotoletta alla milanese with a preparation of cheese and tomato.
See also
References
- ^ Ermanno Sogliani, La tradizione gastronomica italiana
- ^ http://www.huffingtonpost.com/2011/10/11/breaded-chicken-cutlets-milanese-and-lucchese_n_1006288.html
- ^ http://kitchenproject.com/history/Schnitzel/Wienerschnitzel.htm
- ^ Horizon Cookbook and Illustrated History of Eating and Drinking Through the Ages, William Harlan Hale [American Heritage:New York] 1968 (p. 516)
- ^ http://kitchenproject.com/history/Schnitzel/index.htm
- ^ Neudecker, Maria Anna (1831). Allerneuestes allgemeines Kochbuch. Prague.