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Milanesa Milanesa de ternera

Veal Milanese

In its own language: cotoletta alla milanese

Bone-in veal cutlet breaded and fried in butter, from Milan

Photo: mteson Marcelo Teson Los Angeles, CA, USA, CC BY 2.0, via Wikimedia Commons

Veal Milanese is a breaded veal cutlet, typically made with a bone-in rib chop or sirloin, fried in butter. This dish comes from Milan, in northern Italy, and is a classic part of Lombard cooking. It is usually served as a main course and has inspired similar dishes in Argentina and Austria.

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  • Made with bone-in veal, breaded and fried in butter
  • A specialty of Milan and Lombardy in northern Italy
  • Earliest mention in Milan dates to 1134
  • Inspired the Argentine dish milanesa
  • Sometimes called 'elephant's ear' for its shape

What is Veal Milanese?

Veal Milanese is a cutlet of veal, usually a rib chop or sirloin with the bone left in. The meat is coated in breadcrumbs and then fried in butter until golden. The result is a crisp, flavorful crust around tender veal. In Milan, it is sometimes called 'elephant's ear' because of its wide, flat shape. The dish is a staple of Lombard cuisine and is often served with potatoes or risotto.

Where does Veal Milanese come from?

The roots of Veal Milanese go back to Milan, where a dish called 'lumbolos cum panitio' was served as early as 1134. It is unclear if this early version was breaded or simply served with bread. The idea of breaded and fried meat can be traced to Roman times. Veal Milanese is closely related to the Austrian Wiener schnitzel, though it is not certain which came first. The dish spread to South America with Italian immigrants, inspiring the Argentine milanesa.

How is Veal Milanese made?

To make Veal Milanese, a bone-in veal chop or sirloin is taken and coated in breadcrumbs. The breaded cutlet is then fried in butter until crisp on the outside and cooked through. The bone is left attached, which helps keep the meat juicy. The dish is typically served as a main course, sometimes with sides like roasted potatoes or risotto.

Cotoletta alla milanese in Milano.
Cotoletta alla milanese in Milano.. Photo: Vaselineeeeeeee, CC BY-SA 4.0, via Wikimedia Commons

How and when is Veal Milanese eaten?

Veal Milanese is eaten as a main dish, most often at lunch or dinner. It is commonly served with simple sides such as potatoes or risotto alla milanese, a saffron-flavored rice dish from the same region. The cutlet is usually eaten with a knife and fork, and its crisp coating makes it a favorite in both home and restaurant settings.

Kinds of Veal Milanese

In Argentina and other parts of South America, Italian immigrants adapted the dish into what is known as milanesa. One popular local version is milanesa a la napolitana, which adds cheese and tomato to the breaded cutlet. In Italy, there are similar dishes like cotoletta alla bolognese, but the Milanese version is distinct for its use of bone-in veal and frying in butter.

What Veal Milanese means

Veal Milanese is a classic of Milanese and Lombard cooking, often seen as a symbol of the city's food culture. Its name and style have traveled widely, especially to Argentina, where milanesa is a staple. The dish is part of everyday meals rather than tied to festivals or religious occasions, but it holds a special place in local pride and tradition.

Questions people ask about Veal Milanese

What is Veal Milanese made of?

It is made from a bone-in veal rib chop or sirloin, coated in breadcrumbs and fried in butter. The main ingredients are veal, breadcrumbs, and butter.

Where does Veal Milanese come from?

Veal Milanese comes from Milan, in the Lombardy region of northern Italy. It is a traditional dish of local cuisine.

How is Veal Milanese cooked?

The veal cutlet is breaded and fried in butter until golden and crisp. The bone is usually left in, which helps keep the meat moist.

What is usually served with Veal Milanese?

It is often served with potatoes or risotto alla milanese, a saffron rice dish from the same region.

Is Veal Milanese the same as Wiener schnitzel?

They are similar breaded and fried veal dishes, but Veal Milanese is from Italy and uses bone-in veal, while Wiener schnitzel is from Austria and typically uses boneless meat.

Good reading and sources

Where this page comes from

The facts on this page come from the Wikipedia article "Veal Milanese", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.

It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.

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