Among the classic meals from north Italy is Cotoletta alla Milanese. Cotoletta alla milanese is a deep-fried cutlet much like Wiener schnitzel, but cooked "bone-in". And rightly so, since that entire area of northern Italy, including of Milan, utilized to be under Austrian rule.
It is fried in clarified butter and typically utilizes specifically milk-fed veal. The classic recipe likewise requires a thicker veal cutlet (bone consisted of), however nowadays individuals choose to utilize a thinner cut, like those made use of for "schnitzels" as it cooks much faster.
Numerous breaded meat meals prepared in Latin America were influenced by the cotoletta and are called milanesa. In South America, 'Milanesa a la napolitana' is made just like the cotoletta with a prep work of cheese and tomato. You can utilize either veal or beef for this dish. It is as basic as it gets and fairly delicious, ideal for a mid week dinner.
Ingredients:
� 1 egg, beaten well
� 4 boneless pastured veal chops, pounded thin
� 1/4 pound butter
� Juice of 1/2 lemon
� 1 cup fine bread crumbs
Directions:
1. Salt and pepper to taste
2. Dip each slice in egg, then instantly in bread crumbs.
3. To clarify butter, put in little pan and enable to stand in hot location (not over flame) till it melts and salt sinks to bottom.
4. Pour off butter and dispose of sediment.
5. In frying pan, heat clarified butter till extremely hot.
6. Include chops and brown to dark golden color on both sides.
7. Press lemon juice over chops and in butter, then sprinkle with salt and pepper.
8. Minimize heat, cover and let simmer for about 20 minutes.
9. Serve with your option of pasta (ideally little) in thick mushroom sauce.
10. Make it the simple method with mushroom soup, beef bouillon and mushrooms, ideally fresh, however canned if fresh are not available.
Numerous breaded meat meals prepared in Latin America were influenced by the cotoletta and are called milanesa. In South America, 'Milanesa a la napolitana' is made just like the cotoletta with a prep work of cheese and tomato. You can utilize either veal or beef for this dish. It is as basic as it gets and fairly delicious, ideal for a mid week dinner.
Ingredients:
� 1 egg, beaten well
� 4 boneless pastured veal chops, pounded thin
� 1/4 pound butter
� Juice of 1/2 lemon
� 1 cup fine bread crumbs
Directions:
1. Salt and pepper to taste
2. Dip each slice in egg, then instantly in bread crumbs.
3. To clarify butter, put in little pan and enable to stand in hot location (not over flame) till it melts and salt sinks to bottom.
4. Pour off butter and dispose of sediment.
5. In frying pan, heat clarified butter till extremely hot.
6. Include chops and brown to dark golden color on both sides.
7. Press lemon juice over chops and in butter, then sprinkle with salt and pepper.
8. Minimize heat, cover and let simmer for about 20 minutes.
9. Serve with your option of pasta (ideally little) in thick mushroom sauce.
10. Make it the simple method with mushroom soup, beef bouillon and mushrooms, ideally fresh, however canned if fresh are not available.
