Cotoletta milanese

**Cotoletta milanese** is a traditional Italian breaded veal cutlet originating from Milan, Lombardy. Historically, it is a staple of Lombard cuisine, characterized by a single large piece of meat, though modern interpretations sometimes feature multiple smaller portions.

The dish typically consists of a high-quality veal chop, which is dredged in flour, beaten egg, and fine breadcrumbs before being fried in clarified butter. A hallmark of a superior cotoletta is the texture: the exterior must be golden and crispy, while the interior remains tender and juicy. The use of butter rather than oil is considered essential for achieving the authentic flavor profile.

While the dish is synonymous with Milan, regional variations exist across Italy. In some areas, the meat may be substituted with pork, and the breading technique can vary slightly. Within the culinary landscape, notable venues have been recognized for their execution of this classic. In Milan, *Stadera Milano - Gastronomia Contemporanea* is cited for its contemporary approach to the dish. Additionally, *IL CIRCOLINO* in Santa Fiora has been noted for its rendition of this traditional Lombard specialty. The dish remains a significant symbol of Italian gastronomic identity, representing the balance between rustic simplicity and refined technique.