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Wine Pairing
Cotoletta alla Milanese

Cotoletta alla milanese

Cotoletta alla Milanese is a breaded and pan-fried Veal Cutlet.

Pairing Suggestions

Franciacorta (Italy)
Lugana (Italy)
Rosé Dry

Other Excellent Alternatives

Lambrusco (Italy)
Bonarda Oltrepo Pavese (Italy)
Montepulciano d'Abruzzo (Italy)

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.

Go Local

Make it a habit to eat and drink local. Expand your skills to understand the passion that wine communicates. Explore the range of possibilities a grape can express through culture, terroir, and climate.

Travel and Taste
Practice Makes Perfect
Variety is the Spice of Life


Food and Wine Pairing

Food and wine pairing is highly dependent on both the taste components in the food and the taste components in the wine.


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