Veal Milanese, or Veal alla Milanese (
Traditional recipes call for a cutlet of veal with "bone-in" that is breaded and fried in butter. The butter is then poured over the cutlet before being served. Modern variations tend to be prepared with a boneless cutlet and lemon juice often replaces butter as a final garnish. One popular variation called the oreggia d'elefant, orecchio d'elefante ("the elephant ear") uses a thinner but larger cut of boneless meat.