• Food & Wine

Cotoletta a la Milanese Recipe

His secret? Cutlet, breadcrumbs and... fry in a frying pan with bubbling butter

from IN-LOMBARDIA.IT

Cotoletta alla Milanese, a recipe for the province's culinary symbol. Along with zaffron risotto and panettone, this dish has been given the Municipal Designation by the city of Milan, codifying the cotoletta recipe about 8 years ago.

Its origins are disputed with Vienna, where a large pan-fried cut of meat known as schnitzel is equally popular.

The Milanese version is quite different, it gets "dipped in egg wash, breaded and fried in butter" as Joseph Radetzky said himself. 

The nineteenth century consacrated the fame of this specialty, even though there is evidence that older testimonials of its existence. According to Milanese magazine il Verri, the first recorded testimony of it dates back to a monk of the San Ambrogio abbey in 1134 on a grocery list that mentions "lombolos cum panitio", considered by many to be the forerunner of the modern cotoletta.

For the authentic recipe, click on the menu below to get the proper ingredients and follow the precise preparation method, so you too can cook this appetizing entrèe at home and impress your friends and family whenever they come to dinner.

On the same topic

Show all

Mantua Local Products Guide

Mantua beyond for its historical richness, is famous also for the numerous typical gastronomic products and recipes handed down for generations
Mantua Local Products Guide, the flavor of tradition
  • Food & Wine

Andiamo a Tavola

33° Edition - Eating in Cremona and province
  • Food & Wine

Sbrisolona Cake Recipe

It is a Mantuan cake tied to the peasant tradition based on almonds
Sbrisolona Cake Recipe, a unique dessert
  • Food & Wine

Grana padano

Typical Italian DOP cheese
Grana Padano
  • Food & Wine

Zucca Berrettina di Lungavilla

In Lungavilla, a pumpkin known as “Capé da prèvi” (priest’s hat) is cultivated, named for its shape, which resembles the headgear worn by priests.
Zucca Berrettina di Lungavilla
  • Food & Wine

Il Butalà

A dish from the Pavia Apennines featuring Deco Brallo potato gnocchi and Menconico black truffle.
  • Food & Wine

Eating at Lake Iseo

Between fish and good wine
Dried Sardines: eat them with Polenta
  • Food & Wine

Oltrepò Pavese, le Vie del Gusto

The tranquil Oltrepò is the home of 36 DOC-certified wines, which accompany a traditional cuisine with its roots in Italy’s remote history
Salame di Varzi
  • Food & Wine

Receipts of Cremona's tradition

Tasty news from the Museum of folk Culture “Cambonino”
  • Food & Wine

Bagnaria Cherries

The Cherry of Bagnaria is part of the important network of the National Association of "Cities of Cherries."
Ciliege di Bagnaria
  • Food & Wine

Salame di Varzi D.O.P.

The origins of Varzi Salame are to be found in the dawn of time
  • Food & Wine

Cremona Nougat Recipe

It is a variation of the traditional sweet that includes the addition of aromas such as vanillin and candied fruit, which make the mixture softer based on sugar, honey and album
Cremona Nougat Recipe, homemade goodness
  • Food & Wine

Mushrooms

Valtellina
  • Food & Wine

Eating in Como

Here are some suggestions of what to eat in Como
Eating in Como, 3 culinary worlds and 5 different restaurants
  • Food & Wine

At table, from Cremona to Mantua

Lambrusco and squash tortelli. Mustard and roasted meat. Contrasts and harmonies in traditional flavors to taste
Pumpkin ravioli, Mantua
  • Food & Wine

The Province of Pavia, the Italian and European Capital of Rice

  • Food & Wine

Hunting for truffles, the diamonds of the Lombardy table

From the most prized - the white truffle, to the black summer truffle or Scorzone, the marzuolo, the black Trifola and the black uncinato: also in Lombardy you can find delicious truffles, which are appreciated in restaurants all over the world
Hunting for truffles, the diamonds of the Lombardy table
  • Food & Wine

Typical Cheeses

From the mountain pastures, where the animals graze freely feeding on alpine herbs, one can find unique cheeses such as Bitto, Casera and Scimudin.
  • Food & Wine

Consortium Salami Cremona IGP

An institution to identify, safeguard and promote on the market a typical product of the Po valley
Consorzio Salame Cremona IGP
  • Food & Wine

A little bit of Valtellina on the table: sciatt

  • Food & Wine