If you’ve ever had the pleasure of dining in Italy, you’ve probably seen or tasted a Milanese-style breaded cutlet, also known as Cotoletta alla Milanese. This iconic dish is a beloved part of Milanese cuisine and consists of a breaded and fried meat cutlet. But what kind of meat is traditionally used to make this delicious delicacy? Let’s explore!

Veal or Chicken?

The traditional Milanese-style breaded cutlet is made using veal, specifically the tender and thinly sliced veal chops. Veal is the meat of young calves and has a delicate flavor and tender texture that makes it perfect for this dish. However, it is not uncommon to find variations of the recipe that use chicken instead of veal.

Why Veal?

Using veal in Milanese-style breaded cutlet is deeply rooted in the culinary traditions of Milan. The region has a rich history of veal production, and the tender and lean meat pairs wonderfully with the crispy and golden breadcrumb coating. The delicate flavor of veal doesn’t overpower the other ingredients and allows the dish to shine.

Chicken Cutlet Variation

While traditionally veal is used, some people prefer a lighter and milder flavor, which leads them to choose chicken for their Milanese-style cutlet. Chicken cutlets are more widely available and often more affordable than veal, making them a convenient choice for those looking to recreate this iconic dish at home.

The Breading Process

The breading process is a crucial step in creating the perfect Milanese-style breaded cutlet, regardless of whether you’re using veal or chicken. To achieve the desired crispy and golden crust, the meat is typically coated in seasoned breadcrumbs before being lightly fried in butter or oil. This creates a delectable contrast of textures and flavors.

  • Start by pounding the meat gently to tenderize it and ensure even cooking.
  • Dip the meat in flour, then coat it with beaten eggs.
  • Finally, press the meat into a mixture of breadcrumbs, salt, pepper, and sometimes grated Parmesan cheese.

Repeat these steps to create a thick and even breading that will turn golden and crunchy when cooked.

Serving Milanese-Style Breaded Cutlet

Milanese-style breaded cutlet is traditionally served hot with a squeeze of lemon. The acidity of the lemon adds a refreshing touch and balances the richness of the fried cutlet. It is often accompanied by a side of freshly dressed salad or a pile of golden fries.

So, whether you prefer the traditional veal or opt for a chicken variation, Milanese-style breaded cutlet is a classic Italian dish that deserves a spot on your culinary bucket list. Buon appetito!

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