Veal Milanese facts for kids
Veal Milanese from Milan with a side of risotto alla Milanese
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| Course | Secondo |
|---|---|
| Place of origin | Italy |
| Region or state | Lombardy |
| Serving temperature | Hot |
| Main ingredients | Veal rib chop or sirloin bone-in |
Veal Milanese is a famous Italian dish from the city of Milan, located in the Lombardy region of Italy. It is a popular type of cotoletta, which means a breaded cutlet.
This tasty dish is traditionally made with a special cut of veal (meat from a young cow). It uses either a bone-in rib chop or a piece of sirloin. The meat is covered in breadcrumbs and then fried in butter until it is golden and crispy.
Because of its unique shape, people in Milan often call it oreggia d'elefant in their local language. In Italian, this is orecchia d'elefante, and both phrases mean "elephant's ear."
You might find similar dishes in other places! For example, in countries like the United States, people often make "chicken Milanese." This version uses chicken instead of veal. In South America, a dish called milanesa was inspired by the original Veal Milanese. Another fun variation is milanesa a la napolitana, which adds cheese and tomato on top, almost like a mini pizza!
The Story of Veal Milanese
Veal Milanese has a very long and interesting history! People in Milan have been enjoying this dish for many centuries.
Early Beginnings
The dish is mentioned in records from at least the year 1134. It was served at a special banquet for important church officials at Milan's St. Ambrogio Cathedral.
Some historians even think that the idea of breaded and fried meat might go back further. There is evidence from around the 1st century BC that the ancient Romans enjoyed eating thin slices of meat that were breaded and then fried.
Similar Dishes
Veal Milanese is quite similar to another famous dish called Wiener Schnitzel. This dish comes from Austria. However, the Wiener Schnitzel became popular much later, around the 19th century.
