Veal Milanese Recipe (2024)

FAQs

What is Veal Milanese made of? ›

It is traditionally prepared with a veal rib chop or sirloin bone-in and made into a breaded cutlet, fried in butter. Due to its shape, it is often called oreggia d'elefant in Milanese or orecchia d'elefante in Italian, meaning 'elephant's ear'.

The primary difference between the Viennese Schnitzel of Austria and the Cotoletta alla Milanese or Veal Milanese of Italy is the cut of meat. Both are traditionally made from calf and the Milanese comes from the loin with the bone-in, while the schnitzel is without bone and comes from the flank or rump.

Traditionally Veal Milanese is served with fries or roast potatoes. We like to serve it with crushed potatoes squeezed with lemon juice and a drizzle of olive oil and an arugula salad on the side with shavings of parmesan.

Classic Veal Milanese for the Family

In addition to being a high-quality protein, a 3-ounce serving of cooked, trimmed, lean veal is a good source of key nutrients including vitamin B-6, vitamin B-12, niacin, riboflavin, zinc, selenium, and choline.

In Italian cuisine, “veal” is more or less synonymous with “young tender beef raised specifically for use as meat.” In Italy, there is usually not a huge price difference between veal and beef in markets, so for many dishes, veal is preferred.

Veal in Italy. “If you are in Milan and you're talking about veal, then you are only ever talking about vitello da late, la carne bianca, bianca alla Milanese!”

What cut of veal do you use? Wiener schnitzel translates to Viennese cutlet. To Australians, cutlets mean meat on the bone, but in this case it refers to thinly sliced veal top round. This is a very lean cut of meat yet has a firm enough texture that can withstand being flattened with a mallet.

Italy. In Italy, there is a similar dish called cotoletta. Cotoletta is very similar to the Austrian Wiener Schnitzel.

Delicately flavored veal is rubbed with olive oil, fresh rosemary, and black pepper, then pan-fried in butter until golden and topped with a bright, lemony pan sauce.

Chicken Milanese is thinly sliced chicken breast that is breaded and then pan-fried with butter and oil. Chicken Piccata, on the other hand, also starts with a thinly sliced chicken breast but it is lightly dredged with seasoned flour only and then sautéed in the pan.

What do they use in Milanese cuisine instead of pasta? ›

Unlike other Italian regions, Milan's take on the dish sees Arborio rice used instead of pasta.

Opt for a salad with plenty of fresh vegetables, such as a classic Caprese salad (tomato, mozzarella, and basil) or a mixed greens salad. Request dressing on the side to control the amount you use. Minestrone Soup: Minestrone is a hearty and relatively healthy vegetable soup commonly found in Italian cuisine.

Beef was found to be slightly higher in minerals and veal to be higher in vitamins. However, the protein, fat and calorie content of both meats were very similar and both meats are a healthy part of a balanced diet. Our advice? Go with the one you find tastiest!

Milanese means “from Milan.” When a dish is prepared “alla Milanese,” it typically means that the meat has been pounded flat and dredged in beaten egg and breadcrumbs before it is pan-fried.

Veal comes from young cattle. Their age is usually around 6 to 7 months. A calf remains a calf until one year of age - after which it is called a bovine. The meat is then referred to as beef.

Veal is the meat from a calf or young beef animal. A veal calf is raised until about 16 to 18 weeks of age, weighing up to 450 pounds. Male dairy calves are used in the veal industry.

What's the Difference Between Chicken Milanese and Chicken Parmesan? Chicken parmesan is made with fried cutlets that are topped with red sauce and cheese, while these Milanese cutlets are served with a simple squeeze of lemon and a little basil oil, if you like.