Those of us who like meat have a dish that seems essential if we have thought travel to Milan. This is the Milanese cutlet, a breaded veal cutlet that is usually served with risotto alla milanese and is very common in Italian osterias.
It is also one of the oldest dishes in the local cuisine, since there is evidence of its preparation since the XNUMXth century. You will find it in any restaurant in the city and, surely, in many places in Italy.
If you want to prepare it at home we give you the recipe. A very simple dish that does not have any special science.
- Ingredients
- 200 grams of butter
- Veal steaks
- 100 grams of flour
- 1 beaten egg
- 150 grams of breadcrumbs
- Sal Island
- Elaboration
First you have to pour the butter into a large frying pan and melt it over low heat. During this time we beat an egg and pass the fillets through flour and then through the egg with a little salt and the breadcrumbs. Next we fry everything in the butter until it is to our liking. The steak should be golden brown and crispy on the outside. Then it is drained and placed on a plate with kitchen paper to absorb the excess fat. Now we could only serve it either with a salad or with chips.
This is the authentic Milanese recipe, the one of a lifetime. A dish that, as you can see, is prepared quickly and without too complicated ingredients. In Milan I was able to eat a cotoletta alla milanese in the Osteria La Vecchia Lira. I went there on the recommendation of my hotel receptionist, who assured me that the best cotoletta in town was eaten there. He really did not lack any reason.
Image - Memorie di Angelina