INGREDIENTS
- For the milanesas de pencas:
- – Pencas c/n.
- – Eggs c/n.
- – Breadcrumbs c/n.
- – Harina c/n.
- – Perejil c/n.
- – Mustard.
- – Garlic 2 items.
- – Oil 1 tbsp.
- For lactonese:
- – Milk 50 cc.
- – 100 cc oil.
- – Salt and pepper.
- – Lemon juice.
We clear up the menu for you with these Milanese of leaves with lactonesa that you will love!
PROCEDURE:
For the milanesas de pencas:
1. Select giant, lovely stalks and blanch them for a couple of minutes, minimize the cooking with water and ice.
2. Make the egg, season it properly and coat the freckles first in flour, then egg, breadcrumbs, egg once more and end with breadcrumbs.
3. You’ll be able to fry them or ship them to the oven.
For the Lactonesa:
1. The milk needs to be at room temperature. Place it within the glass
mixer or blender and begin mixing in order that it will increase
of quantity. Add the oil in a stream with out lifting the mixer from the underside of the glass.
2. When it begins to emulsify, elevate it little by little. Thus till reaching the
desired consistency. Spice with salt and pepper. You’ll be able to add a taste reminiscent of Dijon mustard or roasted garlic.
