Wine Pairing
Cotoletta alla Milanese

Description

Fried food needs bubbles! The high acidity of sparkling wines cut the fat of fried food.

Franciacorta tastes like Champagne and comes from nearby Milano, so you go local!

Another excellent choice is the best kept secret from Lombardia region: Lugana white wines.

Montepulciano d'Abruzzo is not local nor sparkling, but its acidity and fruit matches this dish and is an alternative for red wine lovers.

In 1857 an Austrian field marshall named Joseph Radetzky von Radetz brought home the recipe for "Cotoletta alla Milanese". The only difference is that Cotoletta has a bone, while Schnitzel is boneless.

The Roman gourmet Apicius in his cookbook described a method for tenderizing meat by pounding on it. This process is used today to flatten veal meat.