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Chef Lippe's Cotoletta di Vitello alla Milanese.

Cotoletta di Vitello alla Milanese – Bone-in Veal Breaded Ribeye Steak

Cotoletta alla Milanese is an Italian dish in Milanese Lombard cuisine. The dish dates to at least 1134, where it is mentioned at a banquet for the canon of Milan's St. Ambrogio Cathedral. It is traditionally prepared with a veal ribeye steak bone-in pounded into a large breaded cutlet, fried in clarified butter. Due to its shape, it is often called "oreggia d'elefant" in milanese or orecchia d'elefante in Italian, meaning elephant's ear. Not the cheapest steak on the block, it is certainly a unique gastronomic experience. Sliced potatoes sauteed in butter are traditionally served with the dish.

Serves 1. Made to Order. Never frozen



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