Preparing something Milanese style means dredging thin slices of meat in eggs and seasoned bread crumbs and frying them. I used turkey cutlets for this dish.
Veal Milanese (Italian: Cotoletta alla Milanese) is an Italian dish in Milan, Lombard cuisine. It is traditionally prepared with a veal rib or sirloin chop that is made into a breaded cutlet and fried in butter. Due to its shape, it is often called Oreggia d’elefant in Milanese or Orecchia d’elefante in Italian, meaning the elephant’s ear. Topping the meat with an Arugula Salad has become popular.
A common variation made with chicken is common in the United States and other English-speaking countries and bears the name “Chicken Milanese” (Italian Pollo alla Milanese). Another variation of Milanesa found in southern Italy is called a la Napolitana and is made similar to the Cotoletta alla Milanese with the addition of cheese and tomato sauce.
In Milan, the dish dates to at least 1134, where it is mentioned at a banquet for the canon of Milan’s St. Ambrogio Cathedral. Further evidence dates to around the 1st century BC indicating that the Romans enjoyed dishes of thinly sliced meat, which were breaded and fried. The dish also resembles the Austrian Wiener Schnitzel, which originated in Austria around the 19th century.
Ingredients For 2 servings
1/2 cup flour
1 egg beaten with 2 tablespoons water
1/2 cup grated Parmigiano Reggiano, plus extra for shaving over the top
1 cup dry breadcrumbs
Kosher salt and freshly ground black pepper
2 scallopini/cutlets (veal, pork, chicken or turkey), pounded to 1/4-inch thickness, about 6 ounces each
2 cups arugula
1 cup chopped fresh tomatoes
1/4 cup finely chopped red onion
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
Place flour in one shallow bowl or pie plate and beaten egg in a second. Combine parmesan and breadcrumbs in a third and season to taste with salt and pepper.
Dredge cutlet in flour, then the egg. Allow excess egg to drip off, then transfer to the breadcrumbs. Turn to coat evenly, pressing crumbs so they adhere. Transfer the cutlets to a large plate.
Heat enough oil to cover the bottom of a large skillet over medium-high heat until shimmering. Carefully add cutlets to the hot oil. Cook, swirling pan occasionally until golden brown on the first side, about 1 minute. Carefully turn the cutlets with tongs and cook until the second side is golden brown, about 1 minute longer. Adjust the heat as necessary to prevent oil from burning. Transfer each cutlet to a dinner plate.
Toss arugula, tomatoes, and red onion in a medium bowl with olive oil and lemon juice. Season to taste with salt and pepper. Spoon the salad over the cutlets and top with shaved Parmesan cheese and fresh ground black pepper. Serve with Italian bread if desired.
To make homemade Italian baguettes, use my recipe.
America is a melting pot that was formed by the hard-working people who migrated here from lands as far east as China and Japan, as far north as Russia and Europe. They utilized American supplies and prepared them in ways that they had prepared them in their homeland.
True American food is a collection of these culinary traditions passed down from generation to generation”.Each culture brought their cooking methods, food, and spices to America. They farmed the soil, hunted game, and incorporated their ways into the food of America.
Boston Baked Beans
Native Americans made cornbread and baked beans. The Pilgrims at Plymouth Colony learned these recipes in the early 1620s and likely added barley to the cornmeal to invent New England brown bread. The triangular trade of slaves in the 18th century helped to make Boston an exporter of rum, which is produced by the distillation of fermented molasses. At that time, molasses was added to local baked bean recipes, creating Boston Baked Beans. In colonial New England, baked beans were traditionally cooked on Saturdays and left in the brick ovens overnight. On Sundays, the beans were still hot, allowing people to indulge in a hot meal and still comply with Sabbath restrictions. Today, brown bread and baked beans along with frankfurters continue to be a popular staple throughout the region.
3 slices of bacon
1 lb navy beans or great northern beans, soaked overnight in cold water
1 large onion, finely diced
4 cloves garlic, grated
2 cups ketchup
2 tablespoons dry mustard
1 teaspoon freshly cracked pepper
1/4 cup brown sugar
1/4 cup dark molasses
2 bay leaves
1/4 cup real maple syrup
1/4 cup dijon mustard
4 cups of water
Preheat the oven to 300 degrees F.
In a Dutch Over, cook the bacon until crisp. Place the cooked bacon on a paper towel and leave the bacon fat in the pan.when cool enough to touch, crumble the bacon.
Add onions and garlic to the pot with the bacon fat and cook until the onion is soft.
Add the remaining ingredients and stir well. Add enough water to just cover the beans.
Sprinkle the bacon on top. Cover the pot and bake for 3 hours, Stir several times during the baking period. Reduce the oven temperature to 250 degrees F
Remove the cover and continue baking – to allow some of the liquid to evaporate leaving you with a thick sauce. Cook one hour and begin tasting the beans to see if they are tender – not mushy- and the sauce has thickened. Fresh dried beans cook more quickly than old beans. Continue to bake for another hour if needed. Add 1 teaspoon salt or to taste and stir well.
The beans are ready to be served or they can be refrigerated and reheated the next day.