Best 4 Alla Milanese Definition Recipes
"Alla milanese" is a cooking method that originated in Milan, Italy, and is characterized by the use of breadcrumbs to coat and fry various foods, such as cutlets, vegetables, and even fruit. The result is a crispy, golden-brown exterior and a tender, juicy interior. This cooking technique has become popular worldwide and is often used to prepare dishes such as chicken or veal cutlets, risotto alla milanese, and cotoletta alla milanese. In this article, we will guide you through the steps of cooking "alla milanese" and provide some delicious recipes that showcase this versatile cooking method. We'll explore the history, techniques, and variations of "alla milanese" cooking, and provide tips and tricks to help you create perfect dishes every time.
Check out the recipes below so you can choose the best recipe for yourself!
VEAL MILANESE RECIPE | COTOLETTA ALLA MILANESE
Veal Milanese is one of the most famous dishes of traditional Italian cuisine. A delicious veal loin with bone, pink and tender, breaded in plenty of homemade breadcrumbs and fried in butter
Provided by Recipes from Italy
Categories meat recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Whisk the eggs in a bowl with a fork and add a little bit of salt.
- Dip the veal into the eggs one at a time, covering all the meat.
- Bread the meat on both sides evenly pressing hard with your hands so that the breadcrumbs do not come off during cooking.
- Fry the cutlets one at a time for about 5 minutes per side until golden and crispy.remove the excess butter on absorbent paper and season with salt.
- Enjoy Veal Milanese hot with a few drops of lemon juice and a tomato and rocket salad.
Nutrition Facts : ServingSize 100 g, Calories 194 cal
COTOLETTA ALLA MILANESE
The following recipe is adapted from the Yes Milano website (www.yesmilano.it) and contains only the authentic ingredients. If you want to get as close as possible to the traditional way of preparing this dish, make fresh breadcrumbs, from the crumb of white stale (but not old) bread. Also, for the authentic version, try using clarified butter (you can find out how to make it in the Cooking tips section). And lastly, use milk-fed veal (find out more in the Cooking tips).
Provided by TasteAtlas
Categories Veal Dish
Yield 4 servings
Number Of Ingredients 6
Steps:
- After removing the membranes of the cutlets, flatten them with a tenderizer.
- Beat the eggs in a bowl and dip the cutlets in, one at a time. Keep the bone out.
- Next, cover the cutlets in breadcrumbs, making sure they stick by pressing down with the palms of your hands.
- In a shallow pan, heat the butter. When the butter begins to foam, add the cutlets. Cook for 7-8 minutes on each side, making sure the butter doesn't brown and the cutlets remain soft and slightly golden. Sprinkle some salt on the side that's cooked, then finish cooking the other side. Serve with some lemon slices.
RISOTTO ALLA MILANESE (MILANESE-STYLE RISOTTO)
Time 30m
Yield Serves 4-6
Number Of Ingredients 8
Steps:
- Make a soffritto by sautéing the onion and marrow in the butter. When the marrow has melted and the onion is well wilted, add the rice and let it 'toast' in the soffritto without browning. Add a splash of white wine and let it evaporate.
- Proceed with the risotto in the usual way-with one little catch: While the rice is simmering, take your saffron and simmer it very gently with a ladleful of broth so it releases its flavor and color into the broth. Then, either about halfway through the cooking process, or if you prefer a more assertive flavor, about 5 minutes before the rice is done, add the saffron and its broth into the risotto. Continue to cook as usual.
- Risotto alla milanese is usually served all'onda, which is to say, rather more loose than firm, so begin the final enrichment, called the mantecatura in Italian, while the rice is stlll fairly brothy. Add the cheese and, if you like, a dab of butter for extra richness to the rice, then stir to toss the rice around vigorously for about two minutes. If you like your risotto a bit firmer, let it sit, covered, for a minute or two before serving.
CHARLOTTE ALLA MILANESE
Wonderful dessert typical in Milano. You can impress everybody with a restaurant-like, flaming dessert!
Provided by Allrecipes Member
Categories Italian Recipes
Time 1h45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place apples, 1/2 cup sugar, lemon zest and wine in a heavy saucepan. Pour in water to cover completely. Bring to a boil, then reduce heat and simmer, covered 15 minutes.
- Place raisins in a small bowl and cover with water. Let soak 10 minutes, then drain and reserve.
- In a small bowl, cream together butter and remaining sugar until well combined. Coat the bottom and sides of a 2-quart baking dish with this butter mixture.
- Butter the top edge of each slice of bread. Starting from the bottom, roll each slice up into a log, using the buttered edge to seal. Cut 1/4- to 1/2-inch thick slices to form pinwheels. Repeat with remaining bread.
- Line bottom and sides of the greased baking dish with bread rounds. Drain the apples and combine them with the drained raisins. Spoon the fruit mixture into the lined dish. Cover the top with the remaining bread rounds. Sprinkle with the remaining sugar.
- Bake in the preheated oven 1 hour.
- To serve, pour rum over the warm charlotte and light it with a long match or kitchen torch.
Nutrition Facts : Calories 292.9 calories, Carbohydrate 56.1 g, Cholesterol 11.4 mg, Fat 5.4 g, Fiber 4 g, Protein 2.5 g, SaturatedFat 2.9 g, Sodium 197.4 mg, Sugar 38.5 g
Tips:
- Use high-quality ingredients: The better the ingredients, the better the final dish will be. This is especially important for the meat, which should be of a good quality and cut.
- Pound the meat thinly: This will help it cook evenly and quickly. You can use a meat mallet or a rolling pin to do this.
- Use a light breading: The breading should be thin and even, so that it doesn't overpower the meat. You can use a variety of breading options, such as flour, breadcrumbs, or panko crumbs.
- Fry the meat in hot oil: This will help it cook quickly and evenly. Make sure the oil is hot enough, but not so hot that it burns the meat.
- Drain the meat on paper towels: This will help to remove any excess oil.
- Serve immediately: Alla Milanese is best served hot and crispy. You can garnish it with lemon wedges, parsley, or arugula.
Conclusion:
Alla Milanese is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great option for a quick and easy weeknight meal, or for a special occasion dinner. With its simple ingredients and easy preparation, Alla Milanese is a dish that everyone can enjoy.
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