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The Cotoletta alla Milanese is probably the most popular dish of the Lombard cuisine. A tasty, thick veal chop bone-in breaded and pan-fried! Unfortunately, the popularity of this has been pushed several cheap variations, very far from the original delicious Milanese cutlet. Here the authentic recipe and the history of Cotoletta alla Milanese!
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Cotoletta. Cotoletta alla milanese with potatoes. Cotoletta ( Italian: [kotoˈletta]) is an Italian form of breaded cutlet made from veal. The dish originated in France as the côtelette de veau frite, and was created by the chef Joseph Menon in 1735. [1] Côtelette means 'little rib' in French, referring to the rib that remains attached to the ...
Apr 3, 2024 · Cotoletta Alla Milanese. Cotoletta Alla Milanese is not merely a dish; it’s a culinary testament to the rich history of Milan and Lombardy. The earliest documentation of this breaded veal cutlet dates back to 1148, where it’s mentioned as lumbulus cum panitio. Traditionally, it consists of a tender veal loin, breaded and pan-fried to ...
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Mar 25, 2021 · The history and the origin of Cotoletta alla Milanese. Also if the Austrian said that Cotoletta alla Milanese is a typical recipe of their tradition (Wiener Schnitzel), actually, this is an original dish of Italian cuisine. On 17th September 1134 was the name-day of Bishop Ambrose’s brother Satyrus.
The following variation includes nutmeg and Parmesan cheese. You can substitute veal cutlets for pork. Cotoletta alla Milanese Authentic recipe. PREP 15min. COOK 15min. READY IN 30min. The following recipe is adapted from the Yes Milano website ( www.yesmilano.it) and contains only the authentic ingredients.
May 21, 2020 · Let’s see together the origins, the curiosities and the recipe of the famous cotoletta Milanese. History and origin of the cotoletta Milanese. Regarding the etymology of its name, the term “cotoletta” comes from the French “cotolette”, abbreviated to “cote” and translated as a small rib (one of the first six) of the veal loin.
In a shallow pan, heat the butter. When the butter begins to foam, add the cutlets. Cook for 7-8 minutes on each side, making sure the butter doesn't brown and the cutlets remain soft and slightly golden. Sprinkle some salt on the side that's cooked, then finish cooking the other side. Serve with some lemon slices.
