OLYMPIC GAMES, HOCKEY & 'COTOLETTA ALLA MILANESE'

Joseph de Ca'th Lon has arrived in Milàn today to watch the women's hockey match between Italy and Germany this afternoon at the Milàn Rho Ice Hockey Arena.

Before that, however, Joseph has spent some time talking to The Grandma about how he is experiencing these Winter Olympics and has stopped to taste a delicious veal Milanese.

Joseph plans to attend several events of these Olympics and will do so accompanied by Alessandra, an old friend of The Grandma's who they have known since they worked together at the San Raffaele Hospital in Segrate, near Milàn, more than twenty years ago.

Veal cutlet Milanese, in Italian Cotoletta alla milanese, is a popular variety of cotoletta from the city of Milàn, Lumbardéa. It is traditionally prepared with a veal rib chop or sirloin bone-in and made into a breaded cutlet, fried in butter.

In Milàn, a dish called lumbolos cum panitio (chops with bread) was served in 1134. It is mentioned at a banquet for the canons of the Basilica of Sant'Ambrogio in Milàn. It is not known if the meat was covered in breadcrumbs or if it was served with bread as a side dish. Further evidence dates to around the 1st century BC indicating that the Romans enjoyed dishes of thin sliced meat, which was breaded and fried. The dish resembles the Austrian dish Wiener schnitzel, which originated in Austria around the 19th century; according to some, the two dishes might be related -Milàn was part of the Kingdom of Lumbardéa-Venetia, in the Austrian Empire, until 1859 -although the history of neither is clear.

Various breaded meat dishes prepared in South America, particularly in Argentina, were inspired by the cotoletta alla milanese brought by Italian immigrants and are known as milanesa. A local variation of milanesa is called milanesa a la napolitana and is made similar to veal Milanese with a preparation of cheese (mozzarella) and tomato.

If you want to help Joseph and Alessandra make the cotoletta alla milanese, here is the recipe:

Ingredients (serves 2)

• 2 veal cutlets, bone-in if possible (about 1-1.5 cm thick)
• 2 eggs
• Fine breadcrumbs (preferably homemade, unseasoned)
• Butter, clarified if possible (or a mix of butter and a little olive oil)
• Salt
• Lemon wedges (to serve)

Instructions

1. Prepare the cutlets

Gently pound the veal cutlets between two sheets of parchment paper until evenly thin, being careful not to tear the meat.

2. Egg wash

Beat the eggs lightly in a shallow bowl (do not add salt to the eggs).

3. Bread the cutlets

Dip each cutlet into the egg, letting excess drip off, then coat generously with breadcrumbs.

Press the breadcrumbs gently onto the meat — the coating should be even but not compacted.

4. Rest (optional but traditional)

Let the breaded cutlets rest at room temperature for about 10 minutes so the coating adheres well.

5. Fry

Heat a generous amount of butter in a large pan over medium heat.

When the butter is foamy but not browned, add the cutlets.

Cook for 3–4 minutes per side, until golden brown and crisp.

6. Drain and season

Transfer to paper towels to drain briefly.

Season with salt only after frying.

7. Serve

Serve immediately with lemon wedges on the side.

Tips & Tradition

-The authentic Milanese version uses veal, butter, and breadcrumbs only -no flour, no Parmesan, no herbs.

-The cutlet should be golden, crisp, and slightly wavy, not flat.

-Classic sides include arugula salad, roasted potatoes, or simply eaten on its own.

More information: Food & Wine

The thing about all my food is that 
everything is a remembered flavor. 
Maybe it's something I had as a child 
or maybe it's something I had in Milan, 
but I want it to taste better than you ever thought.

Ina Garten