Step by step

Beat the eggs in a deep plate with a pinch of salt

The trick to getting a mouth-wateringly good Milanese is to beat the meat hard before cooking and breading it: but this does not mean making it too thin, because this would be to change the essence of this classic dish.
The Milanese breaded meat cutlet is also sometimes known as Wiener Schnitzel. The only difference between the two lies in the fact that the Milanese properly retains the bone, while the Viennese cutlet is made without the bone.


apulian product pasta rice