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Scaloppine alla Milanese
Veal Wiener Schnitzel
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Ingredients
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1½ lb Veal Scallopini 500-750g
6 tablespoons clarified butter or oil 90ml
2 lemons, halved (for garnish)
For Coating:
¼ cup seasoned flour 60ml
(made with adding salt and pepper)
1 egg, beaten with seasoning
1 teaspoon of oil
½ cup dry white breadcrumbs 125ml |
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Characteristics
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Course
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SECOND
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Preparation time
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20 min
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Difficulty
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Easy
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Serves
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4-6
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Region |
Lombardia
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Preparation
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How to make the scaloppine alla milanese: coat the Scallopini with seasoned flour, patting it in thoroughly.
Brush with beaten egg, and coat with breadcrumbs, pressing them on well.
Heat butter, or oil and butter in a large skillet and fry Scallopini on
each side until golden brown and tender.
WATCH POINT: to obtain a crisp, even coasting, do
not let Scallopini touch each other in pan and do not remove them for the
first 2-3 minutes of cooking so a coating can form.
Drain Scallopini thoroughly on paper towels, arrange on a platter with the
sautéed or chateau potatoes, garnish with lemon halves and serve at once
while scaloppine alla milanese are still crisp.
Recipe source (Delft Blue Fancy Veal Recipes) |
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Milan
A bit of history of Milanese cuisine:
Scapolline alla Milanese is a typical traditional dish
from Milan. It is almost identical to the
Wiener Schnitzel, a typical traditional dish from Vienna. This similarity is
not by mistake: when in the 1800s Milan was part of the Austro-Hungarian
Empire, there was a Milanese cook who went from Milan to Vienna to work at
the court of the Emperor. This is agreed upon by both people from Milan and
from Vienna.
Vienna
What happened next is where the two stories differ: the
Milanese say that the cook took with him the traditional recipe of the
scaloppine alla milanese and taught
the Viennese cooks how to do it, the Vienneses say the opposite, that he
stole the recipe from Vienna and brought it back to Milan. Being this a site
on Italian cuisine we cannot absolutely agree with this blunt distortion of
history!
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