Homemade minced chicken cutlets. The most surprising thing about the Milanese cutlet for me was that it is not sprinkled with grated Parmesan cheese
This is a well-beaten veal on a rib, rolled in a beaten egg and breadcrumbs and fried in butter.
A similar dish is called Viennese schnitzel in Austria. The difference, by and large, is only one: there is no bone in the schnitzel.
By the way, that is why what is done in Milan is called a cutlet - from the French côtelette ("rib"), and what is in Vienna is called schnitzel, from the German Schnitzel ("tenderloin").
Disputes about which recipe is more correct, of course, do not subside.
They are real because they have a bone.
The fact that the very word cutlet comes from the French côtelette, which means rib is a well-known fact. We have used this name côtelette for a long time precisely in relation to a piece of meat with a rib bone. Typically beaten, breaded and fried. Less commonly grilled or oven baked. Well, or cooked in a combined way.
But later, in Russia, they began to call it a cutlet exclusively products made from minced meat.
Today, rib cutlets are back on our menu, but they are usually called chops, which is not entirely true since there are hundreds of different cuelets without any bones there.
By definition, côtelette is prepared from a piece of meat on the rib and, accordingly, the raw materials for them are veal, pork and lamb. But many refer to the real côtelette and chicken on the thigh bone.
Today we present you the most famous veal chop.
THE DISH IS MENTIONED FOR THE FIRST TIME IN THE DOCUMENTS OF THE 11TH CENTURY.
The main and only difficulty in preparing the Milanese cutlet is choosing a good tender veal. But if it is, then we have all the cards in our hands.
If you are lucky with veal, then you don't even have to beat off. In any case, the meat is beaten "gently", effortlessly, but slowly, albeit for a long time.
The meat is dipped in ice cream (slightly beaten egg) and breaded in crackers or bread crumbs, pressing the meat carefully with the palm of your hand.
Often the breading is done double. That is, after the first time, the cutlet is again dipped in an egg and again rolled in breadcrumbs.
For a while, the meat is put aside (in our times in the refrigerator) so that the breading sticks to the meat as well as possible.
Milanese cutlets are fried in butter with olive oil.
A veal cutlet can weigh 300 grams or more, so a lot of oil will be required (70-80 grams of butter and a tablespoon of olive), but it's worth it.
Put the cutlet in heated oil and fry for about five minutes on each side, constantly pouring oil from the pan and the top of it.
When ready, spread on a napkin to blot excess oil.
Milanese still eat their traditional cutlet by picking it up by the bone and biting it off straight from the piece. So in decent houses it is customary to dress this bone (its edges) in paper papillotes or use special napkins when serving.
In much the same way, another famous dish, Wiener Schnitzel, is prepared. But for him they take a piece of meat without a bone.
On the other hand, in the same Milan (not to mention the whole world), many different meat dishes are prepared in a similar manner. From the same veal, but without bone, from pork, from chicken. As usual, we often offer a variety of chopped cutlets under this name.
The most surprising thing about the Milanese cutlet for me was that it is not sprinkled with grated Parmesan cheese. But in the chops from Valle d "Aosta, cheese is used in a very original way.
The cutlet itself is cut horizontally into two thin parts, between which a thin but wide slice of cheese is placed and after that they begin to beat the cutlet.
In general, the essence remains the same in all countries: a piece of veal with a rib bone is taken, etc. The nuances will be in the use of spices, pickling, beating, breading, oil in which they are fried ...
The most famous veal chop for your attention.
Veal tenderloin 150 g
"White" breading 50 g
Thyme 5 g
Basil 5 g
Oregano 5 g
Grano Padano cheese 25 g
Egg yolk 1 pc.
Cream 33% 25 g
Salt
Pepper
Caesar sauce
For decor
Frize
Tarhun
Lime
Preparation
Beat off the meat. Brush it with a mixture of yolk and cream, salted and pepper. Panning. Fry.
Innings
Serve with salad and signature Caesar sauce.
“Unlike Russian cutlets, the Milanese cutlet or cattoleta alia milanase is not made from minced meat, but from a whole piece of meat. With our cutlets, it is only related to breaded roasting. Trying to preserve the authenticity of the dish, we strictly maintain the meat thickness of 4-5 mm and always make sure that its edges are not torn, but even and beautiful. And, of course, do not forget to keep the exact proportions by adding herbs to the breading. "
Enjoy your meal!
Never be afraid to do what you don’t know how to do. Remember, the ark was built by amateurs. The professionals built the Titanic. A dessert without cheese is like a beauty without one eye - Jean-Anthelme Brillat-Savarin. Seize the moment. Think of all those women from the Titanic who gave up dessert. - Erma Bombek My weaknesses are food and men. In that order. - Dolly Parton If you went to the store to buy bread, the odds of you coming out with only a loaf of bread are one in three billion. - Erma Bombek All we need is love, but a little chocolate here and there won't hurt either. - Charles Schultz Don't put off until dinner what you can eat at lunch. - A.S. I am afraid from "Hennessy" heartburn or allergy to caviar that in a large apartment on Rublevka I will get lost at night and die. - KVN-ovskaya song Everything that I like in life is either immoral, or it makes me look fat. - François de La Rochefoucauld I use wine when preparing food. Sometimes I even add it to my meals. - V.S. Fields. How can you govern a country in which there are 246 varieties of cheese? "- Charles de Gaulle What disgusting, how disgusting is this jellied fish of yours! - Hippolyte in the film" Irony of Fate "I simply cannot eat caviar, but I have to force myself. - Audrey's heroine Thoth in the movie "Beauty of Fatal" In big trouble I deny myself everything except food and drink. Oscar Wilde What is the difference between a husband and a boyfriend? Thirty pounds! - Cindy Garner Camembert ... this is another friend of man in a difficult moment. - Georges Clemenceau You Are you out of your mind? A dear friend arrives from afar for a minute - and you have no cake! - Carlson, who lives on the roof. On our street there is a bakery called "Bonjour, croissant!" Hello, toast! "- Fran Lebowitz. And I'll open a bakery in Washington," Damn it! - Marina R. The food here is absolutely terrible and the portions are too small. - Woody Allen Robot will never replace a human! - Cannibal If you want to know me, eat with me. - James Joyce Uh-uh, dear! What is a mawlaw peacock? If you don't see - we are eating ... - Genie from Mf "The Adventures of Munchausen" If the country does not have at least fifty varieties of cheese and good wine, it means that the country has reached the end. Salvador Dali Chewing food thoroughly helps society. - Ilya Ilf and Evgeny Petrov, “12 chairs” Nothing paints a table like a firecracker in Olivier! - Folk wisdom. If guests unexpectedly come to you, and there is nothing in the house, go down to the cellar and take a leg of lamb. - Elena Molokhovets And honey ... I just don't understand what the secret is ... If there is honey ... then it is not there right away! - Winnie the Pooh I will be photographed today for the Skillful Culinary Magazine. I urgently need to wash and buy new insoles! - Miss Bok I haven't eaten lobsters in three days. - A snuffed official (KVN joke) Hunger is not an aunt - he will not run away into the forest. - Folk Wisdom Nothing improves the taste of homemade dishes like studying prices in a restaurant. - Folk wisdom
Milanese cutlet is a well-beaten veal on the ribs, breaded in flour, beaten egg, breadcrumbs and fried in vegetable oil with the addition of butter. The recipe for the Milanese cutlet is very similar to the recipe for the Vienna schnitzel, only the cutlet always comes with a rib bone. It is customary to eat this cutlet, taking it by the bone in your hand and biting it off straight from the piece, so in many restaurants and cafes the bone on the cutlet is dressed in a paper papillote, or you will be served with special napkins. Make a homemade Milanese cutlet for lunch or dinner, it's very simple and delicious.
Take the food you need to make the Milanese cutlet.
Peel the veal loin from films, cover with cling film, beat off thinly.
Salt the cutlet and pepper. Roll in flour.
Beat the egg, add a little cream to it. Dip cutlets in a lezon.
Breaded cutlets in breadcrumbs.
Heat vegetable oil, add butter to it. Fry the cutlets over low heat on both sides until tender. Put the finished cutlets on a paper towel to remove excess oil.
Prepare vegetable salad, add salt, vegetable oil. Serve the Milanese cutlet with fresh vegetable salad.
Enjoy it.
