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Milanese cutlet recipe

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Milanese cutlet recipe


Origin And History Of The Milanese Schnitzel

Cotoletta alla Milanese is one of the most famous and beloved dishes in the Italian culinary tradition. Its origin dates back to the 17th century, during the period of Spanish rule in Milan. It is said that it was a Spanish chef who invented this recipe, inspired by the preparation of fried meats typical of Spanish cuisine.

Cotoletta alla Milanese is prepared with a slice of veal, which is beaten with a hammer to make it thin and soft. Next, the meat is dipped in flour, beaten egg and breadcrumbs, creating a crispy breadcrumb coating. The cutlet is then fried in hot olive oil until golden and crispy.

This Milanese delicacy is often served as a main course, accompanied by a side of roasted potatoes or salad. Its fame has crossed national borders, becoming one of the symbols of Italian cuisine in the world. In addition, Milanese schnitzel has given rise to many regional variations, such as Bolognese schnitzel or Viennese schnitzel.

The Ingredients And The Preparation Of The Meat

The ingredients needed to make a delicious Milanese cutlet are few and easy to find. You will need:

  • Veal meat
  • Eggs
  • Breadcrumbs
  • Flour
  • Butter
  • Halls
  • Lemon (optional)

The preparation of the meat requires some special care to ensure a perfect cutlet. First, start by preparing a clean and organized work area. Take the veal and with the help of a kitchen hammer, gently pound it to flatten it. This process will help the meat cook evenly and make your cutlet softer and juicier. Now, in a bowl, beat the eggs and add a pinch of salt. In another bowl, put the breadcrumbs, season with a little salt and mix well. Dip the meat in flour, removing the excess, then dip it in beaten egg and finally breadcrumbs, pressing lightly to make the breadcrumbs adhere well. Repeat for each cutlet.

Ingredients Quantity
Veal meat 4 slices
Eggs 2
Breadcrumbs 150 g
Flour 60 g
Butter 60 g
Halls q.b.
Lemon q.b. (optional)

The Perfect Breadcrumbs For A Crispy Cutlet

Breading is a key element in achieving a crispy and tasty Milanese cutlet. By following a few simple steps, you can make the perfect breadcrumbs that will ensure a flawless result.

Let’s start with the ingredients needed for the Milanese cutlet breadcrumbs. For a crispy and tasty breadcrumbs you will need:

  • Breadcrumbs: use homemade breadcrumbs if possible, for a more rustic and flavorful breadcrumbs.
  • Flour: Flour helps the breadcrumbs adhere better to the meat and provide a crispier crust.
  • Eggs: eggs are essential for binding the breadcrumb ingredients and ensuring good adhesion to the meat.

After preparing the ingredients, follow these steps for perfect breadcrumbs:

  1. Put flour in a dish and mash the cutlet on both sides, making the flour stick well.
  2. In a bowl, beat the eggs with a pinch of salt and pepper.
  3. Dip the cutlet in the egg mixture, making sure it is well coated on both sides.
  4. Take the breadcrumbs and press the cutlet on both sides so that it adheres well.
  5. Repeat the process of dipping in the egg mixture and breadcrumbs for a thicker, crispier breadcrumbs.

Now that you have followed these simple steps, your Milanese cutlet will be ready to be fried. Remember to use a high-quality frying oil and to achieve the ideal temperature for even cooking and a golden, crispy crust. Serve the cutlet hot, preferably accompanied by a light and fresh side dish to best enhance the flavor and crispiness of the breadcrumbs.

Choosing the Ideal Frying Oil

In the preparation of the Milanese cutlet, the choice of the ideal frying oil plays a crucial role in achieving a perfect result. The frying oil should be able to impart a delicate taste and crispness to the cutlet without weighing down the dish.

One of the first considerations is the type of oil to be used. Tradition dictates that the Milanese cutlet is fried in olive oil. Olive oil imparts a unique and distinctive flavor to the cutlet, making it even tastier. However, it is important to choose a good quality olive oil, preferably extra virgin, to ensure optimal results.

An alternative to olive oil may be the use of seed oil, such as sunflower oil or corn oil. These oils have a more neutral flavor than olive oil, but still make for a crisp, light cutlet. It is advisable to choose a seed oil that is suitable for high-temperature frying to prevent it from deteriorating during the cooking process.

Type of oil Features
Extra virgin olive oil Intense and distinctive flavor, ideal for enhancing the taste of cutlet
Sunflower oil Neutral flavor, suitable for a light and crispy cutlet
Corn oil This oil also has a neutral flavor and is suitable for light frying

Regardless of the type of oil chosen, it is essential to pay attention to the frying temperature. The oil must reach a temperature of about 180°C (350°F) to ensure proper cooking and optimum crispness. A kitchen thermometer can be very useful for checking the temperature of the oil during frying.

Cooking Times And Optimal Temperature

Cotoletta alla Milanese is one of the most beloved and well-known main courses in the Italian tradition. Its preparation requires care and precision, especially with regard to cooking time and ideal temperature. In this article we will give you some useful tips to achieve a perfectly golden and crispy cutlet.

First of all, it is important to choose a top-quality meat to prepare the Milanese cutlet. The most suitable meat is veal, but pork or chicken can also be used. The meat should be cut thinly and beaten lightly with a meat tenderizer to make it even more tender.

Regarding cooking time, it is essential to cook the Milanese cutlet over medium-high heat for a few minutes on each side. Generally, it takes only 3-4 minutes to get a perfectly golden and crispy cutlet. However, the cooking time may vary slightly depending on the thickness of the meat and the power of the fire.

Type of meat Thickness Cooking times
Calf Thin (1 cm) 3-4 minutes per side
Pork Thin (1 cm) 3-4 minutes per side
Chicken Thin (1 cm) 3-4 minutes per side

As for the ideal temperature, it is advisable to use a well-warm frying oil, around 180°C. This temperature allows for a golden and crispy cutlet without burning the outer breadcrumbs.

Once the cooking is complete, it is important to place the cutlets on paper towels to remove excess oil. This will result in a light and tasty cutlet, ready to serve.

How Best to Serve Schnitzel Milanese

Cotoletta alla Milanese is one of the most famous and beloved dishes of Italian cuisine. Prepared with precision and served in the right way, it can become a true culinary masterpiece. In this guide, we will explain how to best serve schnitzel Milanese to ensure a tasty and satisfying experience.

First of all, it is important to make sure that you have all the necessary ingredients for the preparation of the Milanese cutlet. You will need slices of veal, eggs, bread crumbs and butter. The perfect breading will make the cutlet crispy and tasty. Prepare a bowl with beaten eggs and another with breadcrumbs. Dip the meat slices first in egg and then in breadcrumbs, pressing well to make the breadcrumbs adhere.

Once the cutlets are prepared, you can proceed with cooking. Pour a generous amount of frying oil into a frying pan and heat until it reaches the optimum temperature, which should be around 180°C (350°F). Fry the cutlets on both sides until golden brown and crispy. Remember to drain them well from the oil before serving.

Ingredients: Preparation:
– Slices of veal – Dip the meat slices in egg and breadcrumbs
– Eggs – Heat the frying oil in a frying pan.
– Breadcrumbs – Fry the cutlets until golden brown
– Butter – Drain the cutlets from the oil

Once the Milanese cutlets are ready, it is important to serve them in the right way. The cutlets should be served hot, freshly fried, to preserve their crispness. You can accompany them with a squeeze of lemon juice to add a touch of freshness. To complete the dish, you can add a side of roasted potatoes or a simple mixed salad.

Finally, whether you are preparing schnitzel Milanese for a casual dinner or a special occasion, remember that presentation is important. Serve the cutlets on a pretty plate and decorate with a leaf of fresh parsley. This will not only make the dish more inviting, but also give it a splash of color. Remember to enjoy the Milanese cutlet as soon as it is ready, to best savor its flavor and crispiness.

Variations And Tasty Pairings To Experiment With.

Cotoletta alla Milan ese is a typical dish of Milanese culinary tradition, known and appreciated all over the world for its delicious flavor. But besides the classic original recipe, there are many variations of the Milanese cutlet that can be experimented with to enrich the taste of this main course. In this article we will discover some of the tastiest variations and combinations that can be made to make the Milanese cutlet even more special.

One of the variations you can try is the béchamel schnitzel. To make it, a bechamel sauce is added over the cutlet before baking. This will give the dish a creamy texture and an even more enveloping flavor. We recommend serving the béchamel cutlet with light side dishes, such as a fresh mixed salad.

Another tasty variation to experiment with is the parmesan cutlet. In this case, a generous amount of tomato sauce and grated cheese is added on top of the cutlet before grating it in the oven. This variation will make the cutlet even more flavorful and satisfying. You can accompany the parmesan cutlet with a side of fresh pasta or a vegetable caponata.

Frequently Asked Questions

Origin and history of the Milanese schnitzel

Milanese schnitzel is a typical dish of Milanese culinary tradition, the origin of which dates back to the 18th century. It is said to have been invented by chef Gualtiero Marchesi, inspired by the traditional preparation of pork chops. However, there are also theories that attribute the origin of Milanese schnitzel to the Spaniards who ruled the city during the period of Spanish rule.

The ingredients and preparation of meat

To prepare a traditional Milanese cutlet, a few simple ingredients are needed: slices of veal, eggs, breadcrumbs, butter, salt and pepper. The meat is beaten with a meat tenderizer to make it more tender and thin, then it is dipped in beaten egg, then in breadcrumbs. Finally, the cutlet is fried in butter until golden and crispy.

The perfect breadcrumbs for a crispy cutlet

The perfect breadcrumb coating for a crispy Milanese cutlet involves using fresh breadcrumbs made from finely chopped stale bread. It is important to keep it in the refrigerator or freezer before using it so that it sticks better to the meat during frying. Also, it is recommended to coat the schnitzel in breadcrumbs twice to get a thicker and crispier crust.

Choosing the ideal frying oil

To fry the Milanese cutlet, it is advisable to use a vegetable oil with a high smoke point, such as sunflower oil or peanut oil. These oils have greater thermal stability and do not decompose easily at high temperatures. It is important to keep the oil at a constant temperature of about 180-190°C during frying.

Cooking times and optimal temperature

The cooking time of the Milanese cutlet depends on its thickness. In general, it is recommended to cook the cutlet for about 3-4 minutes on each side, until golden and crispy. It is important to avoid cooking it too long, otherwise it is likely to become too dry. The optimum temperature of frying oil is about 180-190°C.

How to best serve schnitzel Milanese

Cotoletta milanese is traditionally served with a slice of lemon, which can be squeezed over the meat to bring a fresh contrast of flavor. It is advisable to serve it hot, freshly fried, so that it retains its crispness. The schnitzel can be accompanied by simple side dishes such as French fries or mixed salad.

Tasty variations and pairings to experiment with

Cotoletta milanese is a very versatile dish that can be enriched with different variations and combinations. For example, you can add grated cheese on top of the schnitzel before baking it for a more flavorful baked version. In addition, cotoletta milanese lends itself to pairings with sauces such as tomato sauce or salsa verde, and can be accompanied by side dishes such as mashed potatoes, rice pilaf, or grilled vegetables.

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