COTOLETTA ALLA MILANESE GIGANTE !!! Ricetta di Chef Max Mariola
😨 Would you like a * MILANESE COTLET *? A giant elephant ear? Find out how to make the Milanese cutlet, the original recipe from Lombardy, with suckling veal!
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The Milanese cutlet is a typical dish of Lombard cuisine, in particular of Milan. It is a slice of veal on the bone, breaded and fried in a pan. That's all? Absolutely not!
#schnitzel #milanese #recipe #meat
The original preparation involves the use of veal, but today you can find variations with other meats, such as pork or chicken. But don't tell a Milanese! It would be like telling us Romans to make Carbonara with bacon: never!
Making the Milanese cutlet is quite simple, but requires the use of quality ingredients. The meat must be really excellent and of controlled origin, preferably on the bone. The slice is then floured, dipped in beaten egg and then in the breading of breadcrumbs and grated cheese. The cutlet is fried in not very hot clarified butter and then served piping hot.
Over time, the Milanese cutlet recipe has become an iconic dish of Italian and Milanese cuisine in particular, and is often accompanied by side dishes of vegetables such as french fries, green salad or tomatoes. You can also serve it with a wedge of lemon to drizzle over the meat before tasting.
Today the Milanese cutlet is a very popular and appreciated dish all over the world, and its preparation has been subject to numerous variations and reinterpretations. However, the traditional recipe calls for the use of a few quality ingredients, and attention to the correct cooking of the meat and breading are essential for obtaining a perfect cutlet.
But no more talk, let's see how to make the real and original Milanese cutlet!
🔥 PREPARATION:
00:00 Cotoletta alla Milanese recipe
00:20 Ingredients
01:03 Trim the external fat of the cutlet and remove some small bones if there are any
01:52 I show you how to make ghee: put the butter in a saucepan and let it melt slowly, over very low heat
02:58 Coat the meat in flour. Roll it in the beaten eggs and then in the breadcrumbs
06:09 Continue to skim off the butter foam that rises to the surface. Then pass it through a sieve using a sheet of absorbent paper as a filter
06:38 Fry the Milanese cutlet in a pan with butter at a temperature of 150-160°C. With a spoon, pour the butter even on the surface of the meat that is not immersed. Flip it over to the other side as well
08:36 Prepare the salad: cut the red radicchio of Treviso PGI into flakes and break the leaves of the variegated radicchio of Castelfranco Amano. Serve everything on a large enough flat plate. Also add the rocket leaves and the Merinda tomato wedges
09:49 When ready, drain the meat and let it rest on a wire rack
10:07 Make the citronette, the salad dressing. Squeeze a lemon into a bowl and add salt, pepper, extra virgin olive oil and emulsify everything with a fork
10:49 Dab the Wiener schnitzel to remove excess cooking fat
11:00 Cut the Milanese cutlet and correct with a pinch of salt. Serve it with the salad, which you will dress with the sauce
12:05 Let's get to know today's beer: Imperial Red Ale - Bastola by https://w.birraflea.com/site/shop/. In between bites of this wonderful Wiener schnitzel, sip this equally superb beer. Do it again and let me know how it is! 😋
🔥 INGREDIENTS:
Boneless suckling veal steak
Merinda tomatoes
Rocket
Red chicory of Treviso IGP
Variegated radicchio of Castelfranco
Butter
Flour
Bread crumbs
Fresh eggs
Extra virgin olive oil
salt
Pepper
Lemon
👨🍳 YOU MAY NEED TO NEED THIS RECIPE 👨🍳
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🙏 SPECIAL THANKS TO:
🍺 FLEA CRAFT BEER (Umbria, Italy) https://w.birraflea.com/site/shop/
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