Cotoletta alla Milanese - Veal bone-in ribeye breaded cutlet-Chef Lippe Shop

Chef Lippe

Cotoletta alla Milanese - Veal bone-in ribeye breaded cutlet

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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 chop 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 2 guests. Made to Order. Never frozen