Crispy outside and tender inside, is a dish loved by all: here are 10 tips to prepare the perfect cutlet!
There cutlet It has always been one of the typical dishes of Lombard cuisine, although its origins are not completely clear even today. The debate is whether the Milanese cutlet was born first or Wiener Schnitzel still has a table and an article appeared on the Sole 24ore that still confuses things even more: "From the French books it emerges that the Milanese schnitzel (and the Wiener Schnitzel) are not at all Milanese. A recipe from 1735, but above all the treatise "La science du maitre d'hotel", from 1749, speaks of breaded and fried cutlets, which are also reported in the subsequent editions of the fortunate book, and will arrive in Milan with the name "Cotolette French Revolution". The substantial difference with the Milanese consists in marinating the meat in melted butter, salt, pepper, cloves and aromatic herbs, before the passage in the flour, egg and breadcrumbs.
However, the Milanese cutlet is a second of meat anything but neglected in the papers of the best restaurants in Lombardy (but not only), and, despite the many variations in circulation, his identity card is one and only one.
The only Milanese cutlet consists of a loin of veal, with bone, about 1.5 cm thick. All the others are imitations. And before breading, you have to cut the meat slightly, with a sharp knife along the connective edge, to prevent it from cooking.
Accompanied with fried potatoes, salad or mixed vegetables, the cutlet is the favorite dish of every child, it solves with taste an informal dinner with friends or a cheerful family lunch. It could almost be called comfort food!
Preparing it to perfection is anything but trivial, but with our suggestions the cutlet will have no more secrets for you. Follow the tutorial!