Milanese is an evergreen dish that everyone always likes, from children to adults. There are those who prefer it thin and crunchy or those who love it high, with bone and slightly pink inside. Unlike the Viennese, made with pork, the Milanese cutlet is prepared with tender veal which has a more delicate taste. The secret is everything in the double breading: with a few gestures and thanks to a cooking in abundant butter the breading will become crunchy and will remain well attached to the meat, without coming off in cooking. A second dish very easy to prepare, a symbol of Milanese cuisine, together with Milanese Risotto (Risotto alla Milanese), still with a debated story at its origin. Here is the recipe of Italy’s most famous chop.