Wiener Schnitzel & Veal Milanese (2024)

FAQs

Wiener Schnitzel & Veal Milanese? ›

Milanese only uses veal chops on the bones, whereas Weiner Schnitzel is usually off the bone and can also be pork (see my recipe for Schnitzel if you want my view why crumbed chicken is not listed). No use of flour for Milanese in the breading process.

The primary difference between the Viennese Schnitzel of Austria and the Cotoletta alla Milanese or Veal Milanese of Italy is the cut of meat. Both are traditionally made from calf and the Milanese comes from the loin with the bone-in, while the schnitzel is without bone and comes from the flank or rump.

(Cotoletta alla) Milanese A dish very similar to the Wiener schnitzel, but fried in butter instead of vegetable oil.

It is traditionally prepared with a veal rib chop or sirloin bone-in and made into a breaded cutlet, fried in butter. Due to its shape, it is often called oreggia d'elefant in Milanese or orecchia d'elefante in Italian, meaning 'elephant's ear'.

Milanese Cotoletta (Milanese after its place of origin, Milan) is a fried cutlet similar to Wiener schnitzel, but cooked “bone-in”.

Traditionally, a Wiener Schnitzel is a cutlet of veal pounded thin by a meat tenderizer, then dipped in flour, egg and breadcrumbs (in that order), and fried until golden.

schnitzel, a thin meat cutlet, pounded until tender and then breaded and fried, that is a culinary staple in German-speaking countries and communities. The Americanized version of the dish is chicken-fried steak.

Italian Cotoletta Milanese appears under different names and styles in many cuisines (Wiener schnitzel in German, for example, and the Mexican milanesa). It's a classic dish that is always a treat when done well. Some restaurants use pounded veal rib steak cooked with the bone intact.

Etymology. The word Wienerschnitzel is German, which was spelled as one word before the spelling reform of 1996. The restaurant's name is a portmanteau of Wiener and Schnitzel, meaning "Viennese" and "cutlet" respectively.

Basically, all schnitzels are breaded and fried thin pieces of meat, but only wiener schnitzel is made with veal. Cooking term: Schnitzel is a cooking term used to describe any meat pounded thin, then breaded and fried. Key ingredient: Schnitzel is made with pork, chicken, beef, or veal.

Why is it called Milanese? ›

Milanese watch bands, called by the Italian town Milan, where they originate from. Milanese mesh straps are known by the unique design of the mesh work, which gives the distinctive look to any watch they're combined with. The design can be traced back far to the 13th century, when it was used as a special chain-mail.

Veal in Italy. “If you are in Milan and you're talking about veal, then you are only ever talking about vitello da late, la carne bianca, bianca alla Milanese!”

However, calves in this segment are aged from 8 to 12 months and have a live body weight of 320 - 380 kg. This fattening process results in meat with a lighter colour than that of older bull meat. This is why it is called pink veal.

In Italy they call schnitzel cotoletta alla Milanese, and it is traditionally served with a wedge of lemon and finely shredded radicchio. The first record of the dish is on an 1134 menu for a feast at Milan's cathedral.

One of the key differences in these two dishes is that while wiener schnitzel always uses boneless cutlets, Veal Milanese traditionally uses a bone-in cut from the loin, though boneless is still common and acceptable.

A schnitzel made of pork can be called Wiener Schnitzel vom Schwein ('Wiener schnitzel from pork') or Schnitzel Wiener Art ('Viennese style schnitzel'). Similar dishes to Wiener schnitzel include Surschnitzel (from cured meat), and breaded turkey or chicken steaks.

Basically, all schnitzels are breaded and fried thin pieces of meat, but only wiener schnitzel is made with veal. Cooking term: Schnitzel is a cooking term used to describe any meat pounded thin, then breaded and fried. Key ingredient: Schnitzel is made with pork, chicken, beef, or veal.

Italian Cotoletta Milanese appears under different names and styles in many cuisines (Wiener schnitzel in German, for example, and the Mexican milanesa). It's a classic dish that is always a treat when done well. Some restaurants use pounded veal rib steak cooked with the bone intact.

The dish's name actually comes from the German word schnitt, which translates to "cut." The most popular type of meat for schnitzel is veal (wiener-schnitzel) or pork (schweine-schnitzel), but you also see varieties made with chicken (hänchen-schnitzel), or turkey (puten-schnitzel).