Classic British Fish Cakes vs Cotoletta alla Milanese (Milanese Veal Cutlet)

Both dishes wear a golden, crisp breadcrumb coat and are served with lemon wedges, yet they use their shared ingredients very differently. In the fish cakes, butter melts into a smooth mash with milk, folded with flaked white fish, onion and parsley for a soft, savoury interior beneath a flour, egg and crumb crust fried in vegetable oil. The cotoletta skips the flour, pressing egg and crumbs onto a flattened bone-in veal chop, and fries it in butter browned until nutty. Its squeeze of lemon cuts that richness, while the fish cakes stay mild and comforting.