Order the bone-in cotoletta, not the thin elephant ear
- Milan, Italy
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Milan's classic veal cutlet is the cotoletta, or costoletta, alla milanese: a thick veal loin chop left on the bone, breaded in egg and breadcrumbs and fried in clarified butter. Many menus also list the thin, boneless orecchia di elefante, which is common but not the traditional recipe. Ask for the version con l'osso and for burro chiarificato, and expect it to take longer to cook. Share it if you also want a first course.
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Order the bone-in cotoletta, not the thin elephant earTraditional trattorias across the city
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