Recipe: how to make authentic Milanese veal cutlets
The Italian cookbook Il Cucchiaio d’Argento (The Silver Spoon) is the Italian cookbook that is passed down from generation to generation in Italian families. The cookbook is packed with the 170 best Italian recipes of all time from various Italian regions. The Silver Spoon – Classic is a must-have for anyone who loves Italian cuisine and its authentic, delicious dishes such as this Italian bread salad Panzanella.
There is still debate about Milanese costolette and Wiener schnitzel. The Milanese insist that Wiener schnitzel originated after Field Marshal Radetzky tasted costolette in occupied Milan and sent the recipe to the Austrian court, from where the schnitzel version spread further. The traditional recipe uses bone-in cutlets, but the cutlets are just as delicious (and easier to eat) boneless. Some believe that the bone is characteristic of the Milanese version, but the real difference is that the breadcrumb coating comes away from the meat in the Viennese version, while it sticks to the meat in the Milanese version.
How to make Milanese veal cutlets
- Pound the meat cutlets with a meat mallet so that they are evenly thin throughout.
- Beat the egg with a pinch of salt in a deep dish. Put the breadcrumbs in another deep dish.
- Heat the clarified butter in a large frying pan. First dip the meat cutlets in the beaten egg and then in the breadcrumbs, pressing them on firmly with your fingers. Fry the cutlets for about 10 minutes per side until golden brown over low heat.
- Remove the cutlets from the pan with a slotted spoon and drain them on kitchen paper. Transfer them to a preheated serving dish and serve with lemon wedges. Serve these cutlets with vegetables of your choice and a knob of butter, or with a fresh salad.
Title: The Silver Spoon – Classic
Price: €49.99
Publisher: Spectrum
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