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Veal Milanese with a side of risotto alla milanese. Veal Milanese (Italian: cotoletta alla milanese, Italian: [kotoˈletta alla milaˈneːze,-eːse]; Milanese: co(s)toletta a la milanesa, Lombard: [ku(s)tuˈlɛta a la milaˈneːza]; from French côtelette) [1] is a popular variety of cotoletta (veal cutlet preparation) from the city of Milan, Italy.
Cotoletta alla milanese (after its place of origin, Milan) is a fried veal breaded cutlet similar to Wiener schnitzel, but cooked with the bone in. It is traditionally fried in clarified butter. Due to its shape, it is often called oreggia d'elefant in Milanese or orecchia d'elefante in Italian, meaning 'elephant's ear'. [5]
The milanesa is a variation of the Lombard veal Milanese, or the Austrian Wiener schnitzel, where generic types of breaded cutlet preparations are known as a milanesa. [1] The milanesa was brought to the Southern Cone by Italian immigrants between 1860 and the 1920s.
Whether it's comfort foods such as pastas, the excellent brick chicken au vin with earthy mushrooms, bacon lardons, and sweet roasted vegetables in red wine sauce or veal Milanese, The Davidson ...
Ossobuco or osso buco (Italian: [ˌɔssoˈbuːko]; Milanese: òss bus [ˌɔz ˈbyːs]) is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta, depending on the regional variation. [1]
The milanesa is made of beef or veal, dipped in egg, and then breadcrumbs, and fried. In Argentina and Uruguay, a milanesa napolitana is topped with ham, melted mozzarella cheese and tomato slices or tomato sauce. Due to the strong influence of Italian culture in Brazil, breaded cutlets are known as filé à milanesa (Milanese steak) or bife à ...
The Cowboy State may not spring to mind as a hot spot for delectable Italian fare, but Orsetto proves doubters wrong, offering well-received classics such as linguine and clams, veal marsala, and ...
In Italy, there is a similar dish called cotoletta alla Milanese, or simply, Milanese. Cotoletta alla Milanese is very similar to the Austrian Wiener Schnitzel and it is at its origin. The Italian veal scaloppine is also somewhat similar although the meat is not breaded but enveloped with flour.