Milanesa

Costoletta alla milanese (often cotoletta alla milanese ), the Milanese cutlet, breaded and fried is a, scavenger -like cutlet of veal. It is one of the specialties of Italian and Milanese cuisine and is considered a model of the Wiener Schnitzel. According to tradition, it should be an imitation of the popular in wealthy circles in the Middle Ages gilded dishes.

Costolette alla milanese be prepared similarly as Wiener schnitzel, but the thickness can be Costoletta veal chops from 1 to 1.5 cm was used with bone or boneless. They are first rolled in beaten egg and freshly grated bread crumbs and pressed breading with your hands. Then they are fried a total of five to six minutes until golden yellow in butter or ghee and then have to cook as long at low heat to an end. Only then is salted. They are served with lemon, fried potatoes or salad.

In some recipes, the egg or breadcrumbs grated Parmesan is added, which is linked to the original recipes from the 19th century.