Veal Milanese Original Recipe | Cotoletta alla Milanese
Veal Milanese (Cotoletta alla Milanese) is one of the most famous dishes of Italian traditional cuisine. Like Saffron Risotto recipe, it was born in Lombardy, a region in northern Italy.
Veal Milanese is a meat recipe original from the city of Milan. Very quick and easy to make, it has very ancient origins. Cutlets appear for the first time in Milan in a menu prepared for the monks of St. Ambrogio in 1134 under the name "lompolos cum panito".
You have to bread the veal with eggs and ...
Stuffed Veal Breast Recipe
Stuffed Veal Breast is a traditional dish of the Northern Italian cuisine. We usually cook this tasty stuffed meat on Sunday or during the festivities.
There are many variations of Stuffed Veal Breast depending on the Italian regions. For example, it's a very popular dish in Piedmont, where it's often stuffed with the Langhe hazelnuts. In Emilia Romagna is called Picaja, and very famous is the Ligurian version called Cima alla Genovese, that is not cooked into the oven but boiled.
Ossobuco with Gremolata Milanese Recipe
Ossobuco with Gremolata Milanese, as the name suggests, is a typical dish of the city of Milan.
Osso buco (for Milanese dialect Oss Buss, litteraly holed bone) means veal or beef sliced shank. It's about 2/3 cm high, at the center has a bone with marrow and around it a very tasty meat.
The original recipe of Ossobuco with Gremolata Milanese is made without tomato. This vegetable, that in 1700 had already spread in many Italian regions (particularly in the south of Italy), has long ...