The escalope with the Milanese woman (in Italian cütulèta ) is a traditional dish Milan board, very nutritive, which generally is been useful with salad or fried, and is accompanied by sauce mayonnaise. It is about a meat escalope of calf (with or without bone), or of pig or chicken. Historically one employs butter to cook it, but much Italian uses an olive oil net. One can also be used it with a net of juice as lemon.

The cotoletta went milanese is a dish very similar to the Wiener Shnitzel . Historically one allots the creation of the original dish to the Austrian or to the Milaneses (who were controlled by Autrichens at the 19th century). In Italy this dish is not useful with pastes ( pasta ). The Italians eat pastes like entry and eat meat or fish afterwards, right before the dessert.

External bonds

• Receipt
• Difference with the escalope Viennese