What Italian dish from Milan is a breaded and fried veal cutlet?

What Italian dish from Milan is a breaded and fried veal cutlet? Cotoletta alla milanese is the answer.

This Milanese specialty is a veal cutlet coated in breadcrumbs and fried, traditionally in clarified butter. The classic version is cooked with the bone attached, giving it a distinctive presentation and helping the meat remain moist. In Milanese, it is sometimes called oreggia d'elefant, or “elephant’s ear,” because of its broad, thin shape.

Cotoletta alla milanese is closely related to Wiener schnitzel, and the two dishes are often compared in discussions about culinary origins. The Milanese preparation traditionally keeps the bone in, while Wiener schnitzel is generally boneless. Regional variations also exist within Italy: cotoletta alla bolognese is topped with prosciutto and melted Parmesan, while the Palermitan style is commonly grilled or baked rather than fried.

The name cotoletta broadly refers to an Italian breaded cutlet, but the phrase alla milanese specifically identifies the Milanese veal preparation. The other options are different dishes: vitello tonnato is veal with tuna sauce, tagliata is sliced grilled meat, and saltimbocca alla romana combines veal with prosciutto and sage.