Tag: Milanese

Recipe Milanese cutlet, the perfect recipe – Italian Cuisine

Ingredients

920 g 4 veal cutlets
400 g of bread
4 eggs
clarified butter
peanut oil
flour
salt

Duration: 3 h

Level: Medium

Doses: 4 people

Free the bread from the crust, cut it into strips and whisk it coarsely in the mixer, then spread it on a baking sheet and toast it for 20 minutes at 125 ° C, turning it from time to time so that it dries evenly. Let it cool down.
Free the rib bone by depriving it of fat and cartilage and giving the meat a round shape.
Season it with a pinch of salt and massage it, then let it rest for 15 minutes.
Breaded the cutlets first in the flour, then in the beaten egg whites and finally in the toasted bread. Sprinkle each cutlet with 1 tablespoon of melted clarified butter, place it between two sheets of parchment paper in a vacuum bag and cook in the roner at 58 ° C for 2 hours. Then let it rest in the fridge for 24 hours.
Alternatively cook the ribs in a pan over very low heat for 1 minute on each side. Let them cool and then place them in the fridge for 2 hours, then pierce them with a toothpick on the long side, being careful that the breading does not come off: this will help not to curl the meat during frying.
Pull out of the fridge the cutlets (cooked with roner or in a pan) and fry them in peanut oil at 170 ° C for 30 seconds to 1 and a half minutes per side.
To know: instead of toasted bread, you can try ready-made panko bread: typical of Japanese cuisine, it gives a very crunchy breading.

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Veneziana, the recipe for the Milanese leavened cake – Italian Cuisine

FOR THE DOUGH
Knead (the ideal would be to use the planetary mixer) flour, milk, eggs and yeast for at least 20 minutes.
United sugar, honey, vanilla and orange paste and continue to knead until the mixture is smooth
and homogeneous.
Add butter and salt, knead again and then let rise, covered, at 24-26 ° C for 1 hour.
Eliminate the air by pressing the dough and let it rest in the fridge for 12 hours.
Divide it then into balls of 60 g, arrange them on a surface lined with baking paper and put them in the freezer for 3 hours.
Remove the balls from the freezer and let them rise at 28 ° C for 3 hours.

FOR THE CARAMEL CREAMY
Soak the gelatin in cold water for about 10 minutes.
Warm milk and cream; dissolve the corn starch in a little water.
Cook sugar until golden caramel is obtained, then add the warm milk and cream: be careful because a tumultuous boil will develop. Remove from the heat, add the corn starch, then bring to a boil again while continuing to mix with a whisk.
Pour the cream obtained on the hazelnut paste and the chopped milk chocolate collected in a bowl, add the squeezed gelatin and emulsify with an immersion blender, obtaining a smooth and homogeneous creamy. Let it cool, then collect it in a pastry bag and store it in the refrigerator.

FOR THE CRAQUELIN
Knead the butter with the sugar, then stir in the flour. Let it rest in the fridge for about 1 hour.
Roll out the craquelin between two sheets of baking paper to a thickness of 1-2 mm, remove the top sheet and make discs of 9 cm in diameter; before use, put the craquelin discs in the freezer for at least 30 minutes.

TO COMPLETE
Have a seat a disc of craquelin on each Venetian blind and cook them in the static oven at 200 ° C for 10-12 minutes.
Remove from the oven, let cool on a wire rack, then stuff and decorate the surface with the caramel cream.

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Milanese Cutlet Recipe – Italian Cuisine – Italian Cuisine

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