If you want to discover the heart of Milan, we are happy to recommend the Milanese cutlet, a dish that everyone likes, especially children.

How was this simple and tasty recipe created? Some say the recipe was inspired by the Viennese cutlet, in which pork meat is used, instead of veal. Others, on the other hand, say that the Milanese cutlet recipe is older than the Viennese version.

It seems that the history of this dish dates back to the Middle Ages. It seems that on the day of Saint Ambrogio, patron of our Milan, saint’s name day, 17 September 1134, the canons of the Basilica of Saint Ambrogio were offered a banquet, among these dishes were breaded and fried ribs.

The breading technique comes from the cuisine of the poors: rich people used to decorate the food by covering it with gold, while the poors used breadcrumbs to imitate this custom. And still today the breading is the secret of this recipe.

To prepare this dish of medieval origin (for 4 people) you will need: 1kg of veal loin, 4 eggs, 300 grams of breadcrumbs, 300 grams of clarified butter and salt as required. Cut the meat between one bone and another to obtain 4 cutlets. Beat the meat to obtain cutlets of the same thickness. Then break the eggs and put them into a bowl. Put the breadcrumbs on a plate and dip the cutlet first in the breadcrumbs and then in the eggs and once again in the breadcrumbs. A double breading is recommended to make it crunchy when cooked. Melt the butter in a pan and then insert the cutlets which will have to cook for 8 minutes.

Serve them with a side of baked or sauté potatoes and you can enjoy one of the most representative dishes of Milanese cuisine.