Veal Milanese

Veal Milanese, also known as Cotoletta alla Milanese, is a culinary gem that originated in Milan, Italy. This iconic dish has a history dating back centuries and has become a symbol of Milanese gastronomy.

Making Veal Milanese involves taking a tender veal cutlet and turning it into a breaded and fried masterpiece. The veal cutlet is first pounded to an even thickness, then dipped in beaten eggs and coated with breadcrumbs. The breadcrumb coating ensures a crispy and golden exterior when the cutlet is pan-fried to perfection.

In addition, cooking Veal Milanese requires precise temperature control to achieve a crispy outer crust and tender meat within. The cutlet is cooked in hot oil or clarified butter until it develops a golden color and a crunchy texture.

Veal Milanese is often served alongside a fresh salad or a side of potatoes. A refreshing salad provides a contrast to the richness of the breaded veal, while the potatoes add a comforting element that complements the dish perfectly.

It's not just the locals who appreciate this mouthwatering specialty. Veal Milanese has become a sought-after street food choice in Milan, enjoyed by visitors and offered by food stalls and vendors. In there, you can find food stalls and vendors offering a delightful crispy veal cutlet, perfect for enjoying while exploring the city's vibrant streets and landmarks.