A Milanese Veal Cutlet Recipe

This classic dish from milan is quite similar to the well-known viennese wiener schnitzel, though it differs in a few ways. Both are thinly pounded veal cutlets, breaded and pan-fried, but the viennese version is traditionally dipped in both flour and breadcrumbs before frying in oil or lard, while the milanese version is just bread crumbs and cooked in butter. Note that there is a difference between a cotoletta alla milanese and a costoletta alla milanese (with an "S")--the former is a thinly pounded veal scallop, like a schnitzel, while a costoletta is a bone-in veal rib chop. Both are prepared in the same way, minus the pounding for the chop. The bone-in version is more traditional, but since the pounded scallop is so much easier and faster to prepare, that is the version presented here. Like schnitzel, it's customarily made with veal but you can easily substitute chicken or pork instead. This pairs well with a green salad for a light, warm-weather lunch or dinner.