Costoletta di Vitello

Costoletta di Vitello is a classic Milanese dish consisting of a breaded and fried veal chop, bone-in, cooked in clarified butter. Its origins trace back to the 19th century in Milan, where it is considered a cornerstone of Lombard cuisine. The dish is often compared to the Viennese Wiener Schnitzel, but the costoletta is distinguished by the use of a thick, bone-in veal rib chop rather than a thin, pounded cutlet.

A great version is defined by its texture and simplicity. The veal must be tender, with the bone left attached for flavor and presentation. The breading, typically a mixture of egg and seasoned breadcrumbs, should form a crisp, golden crust that adheres perfectly to the meat without being greasy. The chop is fried in clarified butter, which imparts a nutty richness without burning. The final dish is often served with a wedge of lemon and a simple salad, allowing the quality of the veal and the precision of the frying to shine.

Regional variations are minimal, as the dish is highly specific to Milan. However, some restaurants may use pork or chicken as a substitute for veal. In Milan, Riso e Latte is a noted venue for this dish; as described by the creator *Habemus Fame*, the costoletta there is prepared with a focus on the traditional method, ensuring a perfectly crisp exterior and a juicy, flavorful interior.