INGREDIENTS
Milanese
6 veal or pork bone-in cutlets (approximately 200 g each)
150 g (2 cups) panko breadcrumbs
35 g (¼ cup) parmesan, finely grated
¼ cup finely chopped parsley leaves
1 tbsp finely chopped basil leaves
1 garlic clove, finely grated
Salt flakes and pepper, to taste
6 eggs
150 g (1 cup) plain flour
2 tbsp olive oil
80 g unsalted butter
Charred lettuce
3 cos lettuces, halved lengthways
1 tbsp extra virgin olive oil
Salt flakes and pepper, to taste
Anchovy vinaigrette
80 ml (⅓ cup) red wine vinegar
2 tsp Dijon mustard
3 anchovy fillets, with a small amount of its oil
1 large shallot, finely chopped
125 ml (½ cup) extra virgin olive oil
Salt flakes and pepper, to taste
To serve
1 lemon, cut into wedges
Salt flakes, extra
Miele accessories
METHOD
Milanese
- Using a rolling pin or meat mallet, flatten the cutlets until 5 mm thick.
- In a large bowl, combine the breadcrumbs, parmesan, herbs, and garlic, season to taste.
- Beat the eggs in separate bowl until combined, season to taste.
- Place the flour in another bowl to create a crumbing station, season to taste.
- Working with one piece at a time, coat in the flour, dip in the egg, allowing any excess to dip off, and then coat into breadcrumbs. Set aside and repeat with remaining cutlets.
- Preheat a gourmet oven dish or large frying pan on medium-high, induction setting 7, for 4 minutes.
- Place the olive oil and butter in the dish and allow to melt and bubble slightly. Add the veal and cook for 3 minutes each side, or until crisp and golden. Alternatively, the Milanese can be cooked on TempControl level 2.
- Place on paper towel to remove excess oil.
Charred lettuce
- Preheat the gourmet oven dish on medium-high heat, induction setting 7, for 5 minutes.
- Lightly brush the flat surface of the lettuce with a little olive oil and season with salt and pepper.
- Place flat side down in the oven dish and leave (do not touch) for 3-4 minutes.
Anchovy vinaigrette
- Place all ingredients except the shallot and oil into a mortar and pestle and crush until a creamy mixture has been created.
- Transfer the anchovy mixture to a bowl and add the shallot, combine well.
- Using a whisk, slowly pour in the olive oil, while whisking until the vinaigrette thickens. Season with salt and pepper to taste.
To serve
- Serve the Milanese with the charred lettuce, vinaigrette and lemon wedges. Sprinkle a little flaked salt over the Milanese.
Alternative appliance method
Combi steam pro oven
- The Milanese can be cooked in the combi steam pro oven by placing on a perforated baking tray. Spray well with oil. Cook Milanese on Mix & Match + Crispy Cooking + Level 6 and place food on shelf level 2. Place the universal tray beneath the Milanese on shelf level 1.
Induction
- The Milanese can be cooked on the tepan yaki plate on medium-high heat, induction setting 7. Cook for 3 minutes on each side, or until desired colour is achieved.
Hints and tips
- Use leftover bread to create your own breadcrumbs. Dry the bread in your oven or gourmet warming drawer overnight and blend until desired texture is achieved.
- This recipe can be gluten free by simply using gluten free breadcrumbs and gluten free flour.
- You can use veal or pork for this recipe, both are delicious!
APPLIANCE / FUNCTION
Miele
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