In the world of Italian cuisine, the Milanese is a dish that is well-known and loved by many. However, there’s a twist to this dish that takes it to a whole new level, and that is the “cooked and raw Milanese” patented by Giancarlo Perbellini.

Perbellini is a renowned Italian chef with a distinguished career that spans over 30 years. He is known for his inventive and skillful cooking techniques, using only the freshest and highest-quality ingredients.

The cooked and raw Milanese is one of Perbellini’s signature dishes, and it is a unique take on the classic Milanese recipe. Traditionally, a Milanese is made with a thin slice of meat, typically veal, which is breaded and then deep-fried until crispy. However, in Perbellini’s version, the meat is cooked to perfection and served alongside a raw, thinly sliced carpaccio of the same meat.

To make the dish, Perbellini starts by carefully selecting his meat. He uses only the finest cuts of veal, which he prepares by first trimming away any excess fat and then pounding the meat with a meat mallet until it is thin and flat.

For the cooked Milanese, Perbellini coats the meat in a breadcrumb mixture, seasoned with salt and pepper. The meat is then shallow-fried in a pan until crispy and golden brown. The result is a tender and flavorful cut of meat with a crispy, crunchy exterior.

For the raw carpaccio, Perbellini takes thin slices of the same meat and arranges them on a plate. He then seasons the meat with olive oil, lemon juice, salt, and pepper, and it’s left to marinate for a few minutes. The result is a delicate and flavorful carpaccio that perfectly complements the cooked Milanese.

The combination of the cooked and raw Milanese is a true masterpiece of Italian cuisine. The dish is both elegant and flavorful, with balanced textures and an explosion of flavors. The thin slices of meat are cooked to perfection and melt in your mouth with every bite, while the raw carpaccio adds a fresh and zesty note to the dish.

The cooked and raw Milanese is not only a testament to the creativity and ingenuity of Giancarlo Perbellini, but it is also a celebration of the rich tradition of Italy. It’s a dish that combines the classic Milanese recipe with new and innovative techniques, highlighting the versatility of Italian cuisine.

In conclusion, the cooked and raw Milanese by Giancarlo Perbellini is a dish that is not to be missed. It’s a true work of art, showcasing the talent and skills of one of Italy’s greatest chefs. So, the next time you’re in Italy, make sure to stop by Perbellini’s restaurant and experience the magic of this unique and unforgettable dish.

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