Preparing something Milanese (or Milanesa) style means dredging thin slices of meat in flour, eggs, and seasoned breadcrumbs and frying them. A traditional Milanese dish is a bone-in veal chop pounded until very thin, and then breaded and pan-fried. This method of cooking meat is simple and delicious, and it's no wonder that we use it to cook not just veal, but pork, chicken, and even beef, which is the preferred protein for this preparation in South America. Milanese looks impressive —with a thin, flat piece of meat covering most if not all of the plate — but it is pretty foolproof to make. Plus, it’s super quick, making it an ideal weeknight dinner.
How to make Milanese
You can ask your butcher to pound the meat flat, or do it at home. Place the meat — chicken breasts, pork chops, or top round steak — between two pieces of parchment paper or plastic wrap, or inside a ziplock bag. Hold the meat mallet towards the end of the handle so you use the full power of the mallet, and pound the meat flat, working your way from the center of the meat to the edges, getting it a quarter inch thick. For the best results, bread the meat at least 30 minutes before cooking; the breading adheres to the meat better after it rests. Set up three shallow bowls: one with flour that has been seasoned with salt and pepper, another with beaten eggs, and the third with breadcrumbs. Dredge each piece of meat in the flour, shake off the excess, then dip it completely in egg, and then finish it in the breadcrumbs, being sure to coat it completely. Place the breaded meat on a wire rack set over a baking sheet; you can do this step up to four hours in advance of frying the meat, making this dish doable for a dinner party or large gathering. You can get creative when seasoning the breadcrumbs, add a bit of pimentón, dried herbs, curry powder, or grated Parmesan. The accompaniment can be simple; Milanese pairs nicely with a crisp salad.
From there, you have plenty of options. Here are four ways to make Milanese.
Crispy Pork Milanese
The mix of panko and Parmesan cheese in Melissa Clark's breading gets delightfully crunchy when pan-fried.
These pounded, breaded, and fried chicken cutlets are served with a creamy butter sauce that's lightened with a touch of lemon juice and dry white wine.
For this recipe, sage is mixed right in with the breadcrumbs to impart flavor into the golden, crunchy veal chops. Ask the butcher to pound the chops for you to an eighth of an inch thick, or do the flattening at home with a meat pounder or the bottom of a heavy frying pan.
Milanesa Napolitana is a variation on the breaded fried steak popular throughout Argentina. In this recipe, thin slices of beef are dipped in a garlicky egg mixture and coated with breadcrumbs before they are pan-fried to golden perfection. The finishing touches of tomato sauce, melted mozzarella cheese, basil, and paper-thin slices of fresh tomatoes are simple but add flair to the meal.
Preparing something Milanese (or Milanesa) style means dredging thin slices of meat in flour, eggs, and seasoned breadcrumbs and frying them. A traditional Milanese dish is a bone-in veal chop pounded until very thin, and then breaded and pan-fried.
A milanesa is a thin slice of beef, chicken, fish, veal, or sometimes pork dipped in egg and bread crumbs (or occasionally flour) with seasonings and fried.
While beef (and now chicken) makes up the bulk of Mexico's milanesas, I love fish done this way. Choose 4 pieces/1 ½ pounds total of skate wing or 4 medium tilapia (or similar) fillets. In my opinion, this is about the best way to serve tilapia.
Milanese watch bands, called by the Italian town Milan, where they originate from. Milanese mesh straps are known by the unique design of the mesh work, which gives the distinctive look to any watch they're combined with. The design can be traced back far to the 13th century, when it was used as a special chain-mail.
Milanese watch bands are braided bands of stainless steel and are also called mesh bands. Because of the small links the wearing comfort is high - the band fits perfectly around your wrist and takes the temperature of your skin. The bands are also easy to keep clean.
Its creation. Legend has it that Austrian troops occupying the north of Italy following the defeat of Napoleon Bonaparte carried with them a recipe for breaded schnitzel, which in Italy became known as cotolleta alla Milanese after the Italian city where it became popular.
The Argentinian milanesa is one of the most traditional Argentine dishes. It is made from basic ingredients including meat, eggs and breadcrumbs and yet, it is still super delicious and filling. It was derived from mixing the Argentinians' love of meat with Italian cuisine.
While you can easily cook the tenderloin or top round steaks that you'd use for steak Milanesa, you won't want to bread them. Instead, just give them a few minutes on each side and top with your favorite gravy or sauce.
Sorrentinos are a type of Argentine ravioli, but larger, more circular and originally wraped without fluted edge. The dough is made with flour and eggs, and the filling of the original recipe consists of York ham and mozzarella.
And those red filaments—the saffron—an aroma as much as a flavor. By meal's end, my error was obvious. Risotto alla Milanese—the saffron-tinged dish of creamy rice flavored floral and dyed golden by the thread-like stigmas and styles of crocus flowers—is a centuries-old tradition.
Cooking Instructions: Place Cheerios in boiling hot water for for approx 5 minuets or cooked through.Or microwave for 2-3 minutes. Serve in a bowl with ketchup on the side.
Milanesa a la napolitana is a very common preparation in Argentina which is usually topped with ham, tomato, and cheese. The milanesa has many different varieties and is eaten by locals as far north as Mexico and southern United States.
Milanese is a thin, often pounded, piece of boneless chicken (or veal), seasoned with salt and pepper, then breaded… yes, breaded… fried then finished with sautéed mushrooms, wine, parmesan cheese, and parsley. Look…if you add capers…it's piccata…if you bread the chicken…it's Milanese (or Milanesa).
What's the Difference Between Chicken Milanese and Chicken Parmesan? Chicken parmesan is made with fried cutlets that are topped with red sauce and cheese, while these Milanese cutlets are served with a simple squeeze of lemon and a little basil oil, if you like.
Milanese Cotoletta (Milanese after its place of origin, Milan) is a fried cutlet similar to Wiener schnitzel, but cooked “bone-in”. It is fried in clarified butter only and traditionally uses exclusively milk-fed veal or chicken. Ingredients: 4 veal chops, such as bone-in ribeye.
Surrounded by rice fields, it's no wonder that Milan's most iconic dish is risotto alla Milanese. This quintessential dish consists of creamy, golden, slow-cooked rice prepared with white rice, butter, onions, beef marrow, and a healthy dose of Parmigiano cheese.
Introduction: My name is Rev. Leonie Wyman, I am a colorful, tasty, splendid, fair, witty, gorgeous, splendid person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
:max_bytes(150000):strip_icc()/200708-r-xl-crispy-pork-milanese-8d2c996a61df47909a291cece9a4a399.jpg "4 Ways to Make Milanese (1)")
:max_bytes(150000):strip_icc()/201112-xl-chicken-milanese-with-sage-and-lemon-butter-sauce-26332aae40554531b694013753d45cdd.jpg "4 Ways to Make Milanese (2)")
:max_bytes(150000):strip_icc()/veal-milanese-qfs-r-937f96b0459c4c69941fedda47f2baef.jpg "4 Ways to Make Milanese (3)")
:max_bytes(150000):strip_icc()/Milanesa-Napolitana-FT-RECIPE0523-de41536ed20b48de9ebf1f98e0a169f0.jpg "4 Ways to Make Milanese (4)")
