Typical dish of Milan
Milanese Veal Cutlet
The Milanese Veal Cutlet is a generous bone-in veal chop, breaded and browned in butter until it develops a crisp, fragrant crust. The outside is golden and crunchy, while the inside remains juicy and tender, with a rich flavor enhanced by the butter. Traditionally thick and compact, it is served as a standout main course, often accompanied by a simple side dish that lets its flavor shine.
Season: Tutto l'anno€18–35
Why it matters
In Milan it is much more than a main course: it is a symbol of Lombard cuisine and of the city’s culinary culture, closely tied to historic trattorias and family tables. The cutlet represents the Milanese idea of simple yet impeccable gastronomic elegance, where technique and ingredients matter more than ornament.
Origin story
The earliest documented traces date back to 1134, in the records of the monastery of Sant’Ambrogio, where a dish called "lombolos cum panitio" (breaded loin) appears. Over time the recipe took shape as a thick bone-in veal chop fried in clarified butter. The Milanese version is often compared with the Austrian Wiener Schnitzel, but Lombard tradition claims an older history and a distinct technique.
Typical ingredients
costoletta di vitello con ossouovapangrattatoburro chiarificatosale
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