Cutlet Milanese recipe
The Milanese cutlet is THE dish par excellence, so that perhaps only the osso buco with saffron rice enjoys a fame almost comparable (perhaps even the cake, but it is a cake!). Moreover, the Milan is one of the favorite dishes from the children!
Usually the sirloin steak is a slice of veal on the bone breaded and fried in butter. Do not be fooled, I recommend: the true Wiener Schnitzel must be strictly fried in butter and oil as many restaurants offer today, to be the dish more palatable to those who "look at the calories," or the movement "the fat animal hurts. " The butter should be paid also on the plate before serving, but now a little lemon juice is the rule.
The origin of this dish is the subject of a dispute that still has not been solved. Italy and Austria in fact dispute the authorship of this dish according to the Italians, the Austrians have learned to prepare the steak by Italian chefs who worked for the Austrian regiments for instance in Italy in the eighteenth century. General Radetzky, wants this theory, then returned to Austria after his long residence in the Lombard-Venetian with the recipe. The Milanese dish, counterpart to the contrary, it would be just a "copied" the Wiener Schnitzel, the Austrian schnitzel.
So let's see the recipe for this dish:
Ingredients
- 4 slices of sirloin of beef (with the bone, of course)
- 2 eggs, beaten
- ½ cup of breadcrumbs, lightly toasted in the oven
- ½ cup butter (less if you use a non-stick pan)
Abstract: remove as much fat as possible from the edges of the cutlets, otherwise when you pass the stage of frying, the fat will all curl.
Now lightly salt both sides of the meat and then dip in beaten egg first sirloin, and then in bread crumbs. If you want a breading worthy of the name suggest repeating the operation a couple of times.
In a skillet, preferably nonstick, melt the butter and fry the cutlets one by one until they are golden brown on both sides.
Because we like to provide interesting variations of the dish that we propose today will give you two. During the hot summers, fry the chops and leave to cool. Separately, prepare a mixture of chopped cherry tomatoes, basil, olive oil, salt and pepper. Sprinkle the chops, then cooler.
For the winter, we recommend the steak with onions in scapece. Let go of the onions in a pan (the amount is based on how many you make Milan) with a little oil until they are golden brown. Once removed from the heat and add 2 tablespoons of vinegar and a half of sugar and mix. Put the whole, also in this case, on cutlets, this time warm.
So let's see the recipe for this dish:
Ingredients
- 4 slices of sirloin of beef (with the bone, of course)
- 2 eggs, beaten
- ½ cup of breadcrumbs, lightly toasted in the oven
- ½ cup butter (less if you use a non-stick pan)
Abstract: remove as much fat as possible from the edges of the cutlets, otherwise when you pass the stage of frying, the fat will all curl.
Now lightly salt both sides of the meat and then dip in beaten egg first sirloin, and then in bread crumbs. If you want a breading worthy of the name suggest repeating the operation a couple of times.
In a skillet, preferably nonstick, melt the butter and fry the cutlets one by one until they are golden brown on both sides.
Because we like to provide interesting variations of the dish that we propose today will give you two. During the hot summers, fry the chops and leave to cool. Separately, prepare a mixture of chopped cherry tomatoes, basil, olive oil, salt and pepper. Sprinkle the chops, then cooler.
For the winter, we recommend the steak with onions in scapece. Let go of the onions in a pan (the amount is based on how many you make Milan) with a little oil until they are golden brown. Once removed from the heat and add 2 tablespoons of vinegar and a half of sugar and mix. Put the whole, also in this case, on cutlets, this time warm.
0 comments:
Post a Comment