Costolette alla Milanese con Osso (Orecchio di Elefante)
Milan, Lombardia
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Milan, Lombardia
II
Description
The authentic Milan veal cutlet differs fundamentally from the Wiener Schnitzel: the rib bone is left attached and frenched, the eye of meat is thick (1.5–2cm) and not pounded thin (unlike the Viennese version), it is coated in breadcrumbs and fried slowly in clarified butter for 8–12 minutes per side until deep golden. The bone causes the cutlet to resemble an elephant ear (orecchio di elefante). The question of who came first — Milan or Vienna — is still disputed, though the earliest documented recipe is Milanese (1148).
III
The Thread
—The contested twin: Vienna's version pounds the meat thin and uses lard — the debate about which version came first is unresolved Austrian
—Thick pork cutlet coated in panko breadcrumbs and fried in oil — the Japanese interpretation of the Milanese breaded cutlet Japanese
—France adopted the Milanese-Viennese technique of breadcrumbing and butter-frying cutlets French
IV
Flavour Context
Golden-crusted, butter-sweet, with a pink veal interior and a clean lemon finish — the Milanese answer to the eternal question of what a perfect breaded cutlet should be
Pillars V — VII
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