Veal Milanese
Veal Milanese with potatoes | |
| Alternative names | Cotoletta alla milanese (Italian) Co(s)toletta a la milanesa (Lombard) |
|---|---|
| Course | Secondo (Italian course) |
| Place of origin | Italy |
| Region or state | Milan, Lombardy |
| Associated cuisine | Italian (Lombard) |
| Main ingredients | Veal rib chop or sirloin bone-in |
Veal Milanese (Italian: cotoletta alla milanese, pronounced [kotoˈletta alla milaˈneːze, -eːse]) is a popular variety of cotoletta (veal cutlet preparation) from the city of Milan, Italy. It is traditionally prepared with a veal rib chop or sirloin bone-in and made into a breaded cutlet, fried in butter.
A common variation made with chicken is popular in English-speaking countries and bears the name "chicken Milanese" (Italian: pollo alla milanese).