Veal cutlets in bread crumbs.
Was this dish really invented in Milan, or is it a version of the Viennese «Schnitzel» passed on to the Milanese during one and a half centuries of Austrian rule? Proof that it is indeed a Milanese invention is a menu written in 1134 A.D., which included «lumbulos cum panitio», i.e. sliced loin in bread crumbs, in the list of dishes offered by the abbot of the Saint Ambrose monastery in Milan. I invite my Austrian friends to provide me with their evidence...
200 g | veal cutlets, thinly sliced | ||
1 | eggs size large | ||
2 tbsp | bread crumbs | 16 g | |
1 tsp | butter, unsalted | 5 g | |
1 tbsp | canola oil | 15 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
If possible, choose «milk-fed veal» which is much younger and more tender than the grain-fed one.
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
The remaining beaten egg may be cooked as an omelet and served along side the cutlets.
per 1 serving (90 g)
Amount % Daily Value |
Calories 230 |
Fat 11 g 17 % |
Saturated
2.6 g
14 % |
Cholesterol 160 mg |
Sodium 130 mg 6 % |
Carbohydrate 6 g 2 % |
Fibre 0 g 1 % |
Sugars 1 g |
Net Carbs 6 g |
Protein 24 g |
Vitamin A 5 % |
Vitamin C 0 % |
Calcium 3 % |
Iron 8 % |
Food Group | Exchanges |
---|---|
Starches | ½ |
Meat and Alternatives | 3 |
Fats | 1 ½ |