Cotoletta alla milanese

Milano or Vienna: Milano!!!!

We often hear that the Milanese cutlet comes from Austria and that its real name is Wiener Schnitzel. 

It is evident that there is still a great rivalry between the two countries.

They envy our fantasy seasoned with anarchy and we do not love their rigidity and their love for rigor.

To reveal any doubts about the origin of the “Milanese” cutlet, there are two historical testimonies.

The first historical evidence of this traditional Milanese dish dates back to a parchment from 1148 which reports the menu of a lunch by the canons of the abbot of Sant’Ambrogio during a solemn feast. 

The name of the dish was “Lumbolos cum panicio”. 

The second historical evidence is precisely Austrian. Although this dish is often confused with the Wiener Schnitzel and the Austrians claim its origin, History tells us that the original Austrian version was not breaded but only floured. A Radetzky document also testifies this fact …… So, give up like you did in 1918 and 1945!

Cotoletta alla milanese: / Milanese cutlet:

Here is his real recipe and, please, beware of imitations.

Two 3 cm high veal cutlets, a spoonful of white flour, two eggs, 200g of breadcrumbs, 300g of butter and salt. 

Together with yellow risotto and panettone, Milanese cutlet is one of the most typical and well-known dishes of Milanese culture.

Other types of cutlet:

Bolognese one with ham, 

Aosta Valley: with cheese and similar to French Cordonbleu, 

Venetian: marinated with onions.

In India it is a fried vegetarian patty

In Japan it has a ridiculous name for us, they have renamed it “Katsu”

In the USA it is a chicken cutlet.

Un abbraccio/ a big Hug

Marcus Dardi

[email protected]

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