Chicken Milanese

Veal Milanese, known in Italian as cotoletta alla milanese toletta a la milanesa, Lombard: [ku(s)tuˈlɛta a la milaˈneːza]; from French côtelette), is a popular variety of cotoletta found in the city of Milan. According to some sources it has a French origin and was brought to Milan during the Napoleonic Wars, where it was first known as cotoletta rivoluzione francese. It is traditionally prepared with a veal rib chop or sirloin bone-in and made into a breaded cutlet, fried in butter. Due to its shape, it is often called oreggia d'elefant in Milanese or orecchia d'elefante in Italian, meaning 'elephant's ear'. A common variation made with chicken is popular in English-speaking countries and bears the name "chicken Milanese" (Italian: pollo alla milanese). Various breaded meat dishes prepared in South America were also inspired by the cotoletta alla milanese and are known as milanesa. Another variation of milanesa in the same region is called a la napolitana and is made similar to the cotoletta alla milanese with a preparation of cheese and tomato.[citation needed]

Source: Wikipedia