Costoletta alla Milanese Alta

Costoletta alla Milanese Alta is a celebrated Northern Italian dish, distinguished by a thick, bone-in veal chop that is pounded, breaded, and pan-fried in clarified butter until golden. Its origins are deeply rooted in Milan, where it is considered a culinary emblem, with some accounts tracing it to the 12th-century feast of San Satiro. The dish’s defining feature is its height—the chop is cut from the rib section and left at least two fingers thick, ensuring a succulent, tender interior that contrasts with a crisp, shatteringly crunchy crust. A great version relies on high-quality veal, a simple breading of flour, egg, and fine breadcrumbs, and a quick, high-heat fry that avoids greasiness. The meat should be cooked to a perfect rosé, never well-done, and is traditionally served with a wedge of lemon.

Regional variations exist, including the Austrian Wiener Schnitzel, which uses a thinner, pounded veal cutlet. In Milan, the dish is often accompanied by a simple salad or, as noted by *Cosa mangiamo oggi?*, at Trattoria del Nuovo Macello in Milano, Italy, where it is praised for its authentic preparation. Similarly, Antica Trattoria del Gallo in Vigano, Italy, offers a version that highlights the chop’s impressive thickness and delicate flavor. These venues exemplify the dish’s commitment to tradition, where the quality of the veal and the precision of the frying technique are paramount.