Pork Steak alla Milanese
Pork Steak alla Milanese, often called 'Cotoletta alla Milanese,' is a classic Italian dish from Milan featuring a thin pork cutlet that is breaded and pan-fried to a golden, crispy perfection. The typical preparation involves pounding the meat thin, dredging it in flour, dipping it in beaten egg, and coating it with fine breadcrumbs before frying in butter or oil. It is traditionally served with a simple lemon wedge to cut through the richness.
🍽️ Nutrition at a glance
This dish is high in protein from the pork and fat from the frying process, with a moderate amount of carbohydrates contributed by the breading. A single serving typically provides a substantial amount of iron, zinc, and B vitamins, and generally ranges from 400 to 600 calories depending on the cut's thickness and the amount of fat absorbed during cooking.
Nutrition breakdown
| Calories | 420 kcal |
| Protein | 28 g |
| Carbs | 22 g |
| Fat | 25 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 680 mg |
| Iron | 3 mg |
| Potassium | 380 mg |
| Phosphorus | 250 mg |
| Zinc | 4 mg |
| Vitamin B12 | 1.5 mcg |
| Niacin (B3) | 6 mg |
| Selenium | 35 mcg |
| Cholesterol | 90 mg |
Per 1 cutlet (170 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this dish is at the heart of a famous culinary debate between Italy and Austria over the origin of the Wiener Schnitzel, with Milan claiming its version predates the Austrian one. Nutritionally, the thin pounding of the meat is a unique technique that not only tenderizes the cut but also allows for a very high surface-area-to-volume ratio, maximizing the crispy, flavorful crust in each bite.
