Tag: cutlet

Recipe Milanese cutlet, the perfect recipe – Italian Cuisine

Recipe Milanese cutlet, the perfect recipe


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

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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Milanese Cutlet Recipe – Italian Cuisine – Italian Cuisine

Milanese Cutlet Recipe - Italian Cuisine


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Perch and tapioca cutlet recipe – Italian Cuisine

Perch and tapioca cutlet recipe


  • 6 fillets of perch
  • 300 g tomatoes
  • 120 g tapioca pearls
  • corn flour
  • egg white
  • tomato concentrate
  • basil
  • salt
  • peanut oil

For the recipe cutlet of perch and tapioca, cut the tomatoes into small pieces and blend them. Collect the pulp in a sieve lined with a cloth, placed on a container, and let it drain until you have obtained 100 g of tomato water.
Cook tapioca in 300 g of boiling salted water. When the tapioca pearls begin to swell and become barely transparent, add the tomato water and cook for 15-20 minutes.
Breaded meanwhile the fish fillets, passing them in the cornmeal, then in 1 beaten egg white and again in the cornmeal.
Fry them in hot peanut oil for 2 minutes per side.
Jumbled up the chopped tomato puree with 1 tablespoon of concentrate, obtaining a sauce.
Serve the fillets fried on tapioca soup and complete with the tomato sauce and fresh basil leaves.
To know: tapioca is a starch that is obtained from cassava, a tuber similar to the potato originating from South America, where it is widely used. It is found in pearls and powder, and can be used as corn starch for desserts and pancakes or to thicken soups.

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