Veal Milanese, or Veal alla Milanese (Italian: cotoletta alla milanese [kotoˈletta alla milaˈneːse; -eːze], Milanese: co(s)toletta a la milanesa [ku(s)tuˈlɛta a la milaˈneːza]) is an Italian dish, a popular variety of cotoletta. 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 the United States and other English speaking countries and bears the name Chicken Milanese (Italian pollo alla milanese).
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.
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. Further evidence dates to around the 1st century BC indicating that the Romans enjoyed dishes of thin sliced meat, which were breaded and fried. The dish resembles the Austrian dish, Wiener Schnitzel, which originated in Austria around the 19th century. Other various breaded meat dishes prepared in South America were inspired by the cotoletta alla milanese and are known as milanesa. Another variation of milanesa in the same region is called a la napolitana and is made similar to the cotoletta alla milanese with a preparation of cheese and tomato.
- Ermanno Sogliani, La tradizione gastronomica italiana
- Daily, Kitchen (2 November 2011). "Breaded Chicken Cutlets: Milanese And Lucchese" – via Huff Post.
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- Horizon Cookbook and Illustrated History of Eating and Drinking Through the Ages, William Harlan Hale [American Heritage:New York] 1968 (p. 516)
- Neudecker, Maria Anna (1831). Allerneuestes allgemeines Kochbuch. Prague.