Cotoletta alla Milanese in Vienna vs. Wiener Schnitzel – The Difference
At first glance, both dishes look similar – breaded veal, fried until golden brown. As a result, Cotoletta alla Milanese and Wiener Schnitzel are often confused with one another.
The difference, however, lies in the details and is greater than one might initially think.
At Figoletta in Vienna, we specialize in Cotoletta alla Milanese. This makes the direct comparison with Wiener Schnitzel all the more exciting for us – two classics that may seem similar but are fundamentally different.
What is Cotoletta alla Milanese?
Cotoletta alla Milanese is a traditional dish from Milan and is often referred to in German as “Mailänder Schnitzel”, even though it differs significantly from the Wiener Schnitzel in both preparation and cut.
It is made with a bone-in veal cutlet that is cut relatively thick. It is breaded and fried in butter, resulting in an even, golden crust.
Characteristic features include the juicy meat, the bone, and the preparation in butter, which gives the dish a rich flavor.
What is a Wiener Schnitzel?
The Wiener Schnitzel is a classic of Austrian cuisine. It is made from veal, pounded thin, and boneless. It is then breaded and traditionally fried in clarified butter.
The result is a light, airy breading and a delicate, crispy texture.
If you’d like to experience a classic Wiener Schnitzel, Figlmüller is one of the most famous spots in Vienna.
The Difference Between Wiener Schnitzel and Cotoletta alla Milanese
Both dishes are made with breaded veal, but they differ significantly in several ways:
Cotoletta alla Milanese
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Meat & Cut: Thick-cut, bone-in veal chop
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Preparation: Fried in a blend of sunflower oil and clarified butter
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Texture & Flavour: Juicy, rich and more substantial
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Origin: Milan
Wiener Schnitzel
- Meat & Cut: Boneless veal (from the veal round), pounded thin
- Preparation: Fried in a blend of sunflower oil and clarified butter
- Texture & Flavour: Light, crispy and airy
- Origin: Vienna
What does “alla milanese” mean?
“Alla milanese” literally means “Milanese-style.”
It refers to a preparation method typical of Milan: breaded meat fried in butter, usually on the bone, and prepared in a slightly heartier style than comparable dishes.
Cotoletta alla Milanese in Vienna at Figoletta
At Figoletta, we serve Cotoletta alla Milanese in the heart of Vienna, made from bone-in veal loin and fried until golden brown. We stick to the classic preparation using bone-in veal loin, fried until golden brown, and cut slightly thicker.
For us, it’s an Italian classic with a Viennese twist. Optionally, it can be served with truffle butter and freshly shaved black truffle.
Conclusion: Two Classics, Two Approaches
Cotoletta alla Milanese and Wiener Schnitzel represent two different cuisines and two distinct approaches. Both have their own merits and demonstrate how similar an idea can be while still being executed differently.
If you’d like to experience both versions, you’ll find two distinct takes on them in Vienna at Figoletta and Figlmüller.
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