Elements
Meat for Milanese (buttock, sq. or loin ball) ½ Kg.
Eggs, 2
Breadcrumbs, ½ Kg.
Garlic 2 cloves
Chopped parsley, 2 tablespoons
Salt to style
Oil for frying, crucial quantity
Elaboration
– Take away any fats and nerves that the meat might have for Milanese.
– Crush the fillets with a kitchen hammer to melt them.
– Peel the garlic cloves and chop.
– In a bowl, combine the eggs with the garlic and parsley, salt this preparation.
– Have a bowl with the cuts of meat for Milanese, the bowl with the egg combination and a bowl with the breadcrumbs.
– Cross every lower of meat for Milanese in egg after which in breadcrumbs, crushing properly along with your hand, ensuring that it’s properly breaded on each side.
– Fry the Milanese in a pan with loads of scorching oil.
– Take away and drain on paper.
Milaesas will be served accompanied by French fries, mashed potatoes, inexperienced salad, potato salad, roasted bell peppers, lead potatoes, potato croquettes, and many others.
