Street Stall · Breaded Veal Sandwich
Panino con la Cotoletta
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A true cotoletta alla milanese is left bone-in and fried in clarified butter, not olive oil, a detail Milanese cooks insist separates it from a plain schnitzel.
This sandwich takes a breaded, pan-fried veal or pork cutlet, still crisp and juicy, and wedges it into a crusty roll, sometimes with just a squeeze of lemon. Street and market vendors near Milan's centro sell it as a fast, filling lunch.
Why it's made this way: It repurposes one of Milan's oldest restaurant dishes into a portable format for people who don't have time to sit down for a plated cutlet.
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Part of World of Street Food — 690 dishes from 118 countries.
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