When talking about European cuisine, the Italian Cotoletta and the Austrian Schnitzel hold a place of honor. Although these two dishes may look similar, they come with different cultural backgrounds and flavors. Let’s dive into the differences between them, from their history to recommendations on where to enjoy them in Milan.
History and Culture
The history of Cotoletta alla Milanese dates back to the 12th century when a document from the era described a dish called "lumbolos cum panitio," meaning a piece of meat coated in bread. The Cotoletta became a popular dish in Milan and is still considered one of the city's iconic dishes. The name "Cotoletta" comes from the Italian word "costa," meaning rib, and refers to the cut of meat used in the dish, which includes the bone.
Wiener Schnitzel was first documented in the 19th century and has since become a national dish of Austria. It is a dish made from veal escalope, breaded and fried to a golden crisp. Wiener Schnitzel was first mentioned in an Austrian cookbook in 1831, and it has since become a symbol of Viennese and Austrian cuisine. As with the Cotoletta, there is debate about whether the Schnitzel was inspired by the Cotoletta or developed independently.
Additional Variants: Wiener Schnitzel and Wiener Art Schnitzel
Often, when you see "Wiener Schnitzel" on a menu, it refers to the authentic, traditional Viennese version made from veal. However, if you see "Schnitzel Wiener Art" or "Wiener-style Schnitzel," it usually refers to a pork version, which is more commonly found in Berlin and other parts of Germany.
Preparation Method and Type of Cut
Schnitzel is typically made from veal, but you can also find versions made from pork or chicken. The meat is pounded thin, coated in flour, egg, and breadcrumbs, and then fried in a pan with butter or oil until it is crispy and golden. The simple preparation and crispy result have made Schnitzel one of the most popular dishes in Austria and around the world.
Cotoletta, on the other hand, is made from the upper part of the rib (only lamb or veal), with the bone attached, also coated in flour, egg, and breadcrumbs. Cotoletta tends to be thicker than Schnitzel, giving it a juicier texture. It is fried in butter, and because it is thicker, it takes a little longer to cook, which gives it a richer flavor.
How the Dishes Are Served
Wiener Schnitzel is usually served with a slice of lemon to add a refreshing touch, and accompanied by sides like boiled potatoes or cucumber salad. The lemon adds a slight acidity that balances the richness of the butter and fried meat.
Cotoletta alla Milanese is also typically served with a slice of lemon, but in Milan, it is often paired with arugula and cherry tomatoes. You can also find versions served with polenta or potatoes, depending on the season. The combination of the juicy meat and fresh vegetables creates a well-balanced dish with distinct flavors of Northern Italian cuisine.
Where to Taste These Dishes in Milan?
In Milan, Cotoletta is a local pride, so you can find it in a wide variety of restaurants. Some recommended places include:
Trattoria Masuelli San Marco: A historic restaurant with an authentic atmosphere that serves a high-quality, classic Cotoletta alla Milanese.
Ratanà: A modern restaurant that offers traditional Cotoletta with contemporary touches.
Da Martino: A popular spot among locals and tourists alike, offering an excellent, classic version of Cotoletta.
Whether you choose the rich Milanese Cotoletta or the crispy Viennese Schnitzel, you’re sure to enjoy a dish that is both delicious and steeped in tradition.
Finally, we invite you to download our complete guide to restaurant recommendations in Milan – absolutely free! In the guide, you’ll find all the information you need about authentic restaurants, unique bars, and tips for food lovers in the city.
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