(09-22-2016, 08:33 PM)fredtoast Wrote: [ -> ]http://www.food.com/recipe/steak-milanese-228585
Cotolette? You mean a breaded cutlet? Yeah, that's not a steak...
Its a 1 cm thick piece of veal, dipped in egg and olive oil, then beadcrumbs, then panfried.
There is NO such thing as steak Milanese; if Americans want to name an already established, NAMED thing, go ahead. But a Milanese-style steak doesn't exist. (last time I'm saying that lol)
(09-22-2016, 11:13 PM)Truck_1_0_1_ Wrote: [ -> ]Cotolette? You mean a breaded cutlet? Yeah, that's not a steak...
Its a 1 cm thick piece of veal, dipped in egg and olive oil, then beadcrumbs, then panfried.
There is NO such thing as steak Milanese; if Americans want to name an already established, NAMED thing, go ahead. But a Milanese-style steak doesn't exist. (last time I'm saying that lol)
Just call it a schnitzel and move on.
(09-23-2016, 09:24 AM)Belsnickel Wrote: [ -> ]Just call it a schnitzel and move on.
Matt takes it!
Isn't schnitzel pork though? I'm not too familiar with German cuisine, surprisingly...
(09-23-2016, 10:49 AM)Truck_1_0_1_ Wrote: [ -> ] Matt takes it!
Isn't schnitzel pork though? I'm not too familiar with German Austrian cuisine, surprisingly...
Fixed that for you.
It can really be any meat, it's just a reference to the preparation. Just pound it thin, flour, egg, breadcrumbs, and fry it up and you have schnitzel.
(09-24-2016, 07:45 PM)Interceptor Wrote: [ -> ]I love mollet eggs...
![[Image: 2278721-avocado-amp-soft-boiled-egg-toasts.jpg]](http://www.recipeshubs.com/thumbs/2278721-avocado-amp-soft-boiled-egg-toasts.jpg)
What is that green stuff? Looks like wasabi.
(09-22-2016, 11:13 PM)Truck_1_0_1_ Wrote: [ -> ]Cotolette? You mean a breaded cutlet? Yeah, that's not a steak...
Its a 1 cm thick piece of veal, dipped in egg and olive oil, then beadcrumbs, then panfried.
There is NO such thing as steak Milanese; if Americans want to name an already established, NAMED thing, go ahead. But a Milanese-style steak doesn't exist. (last time I'm saying that lol)
You have no clue what you are talking about.
Milanese has always applied to many different types of meat. It has never been limited to just veal.
(09-26-2016, 11:59 AM)fredtoast Wrote: [ -> ]You have no clue what you are talking about.
Milanese has always applied to many different types of meat. It has never been limited to just veal
I AM Milanese, Fred. I've eaten Costoletta Milanese (which is Milanese dialect and the proper name for the dish), in Milano, 3 times in my life, not to mention the homemade variety, easily over 300 times in my life.
Oh, and I made it for dinner last Saturday.
If you Americans want to label things incorrectly, go right ahead. But it doesn't exist.
(09-26-2016, 12:40 PM)Truck_1_0_1_ Wrote: [ -> ]
I AM Milanese, Fred. I've eaten Costoletta Milanese (which is Milanese dialect and the proper name for the dish), in Milano, 3 times in my life, not to mention the homemade variety, easily over 300 times in my life.
Oh, and I made it for dinner last Saturday.
If you Americans want to label things incorrectly, go right ahead. But it doesn't exist.
the fact that you ate a dish and know how to preprae a version of it does not mean you are an expert.
"Costoletta" or "Cotaletta" describes the cut of meat. "Milanese" describes how it is prepared.
http://italianfood.about.com/od/beefbracioleetc/r/blr0050.htm
Like Schnitzel, it's traditionally made with veal but you can easily substitute chicken or pork instead.
https://en.wikipedia.org/wiki/Milanesa#cite_note-1
The milanesa (in Italian "cotoletta alla milanese") is a dish common in South American countries where generic types of breaded meat fillet preparations are known as a milanesa.
A milanesa consists of a thin slice of beef, chicken, veal, or sometimes pork,