Schnitzel Milanese
Cuisine: Italian
Author: Maria Kalenska
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins


Ingredients
  • 4 pieces of beef fillet, 120-150 g each
  • 4 eggs
  • 100 g bread crumbs
  • 100 g flour
  • 50 g polenta
  • 50 g parmesan, grated
  • 100 g butter
  • oil for frying
  • freshly ground black pepper
  • salt
Cooking method
  1. If you have a whole piece of beef fillet, then first it should be cut across into 4 large pieces. Then lightly moisten each piece with water. Cover with cling film and bash the meat to flatten it. Season with salt and pepper.
  2. Set out three shallow bowls. Beat eggs with salt in one. Mix the polenta, breadcrumbs, and parmesan in the next one. Fill the last one with the flour.
  3. Dip each piece of meat in flour, then the egg, then the breadcrumbs mixture, again the egg and finally the breadcrumbs mixture.
  4. Heat the oil in a large frying pan. Reduce heat to medium and cook the meat until golden brown on both sides. Just before the end of cooking, put a piece of butter on the schnitzel, let it melt, and transfer the schnitzel to a plate. Serve the schnitzels with Milanese risotto or polenta.
My tips and tricks
While it's easy to cook schnitzel, there are a few little tricks to achieving the perfect result: crispy on the outside and juicy and tender on the inside. If you have time after dipping the meat (step 3), refrigerate it for at least 30 minutes: this will give the coating an even more crunchy effect. Turn the meat only once - this way the coating is better preserved. Always cook the schnitzel over medium heat, and if the pan gets very hot, you can add oil and reduce the heat - this will quickly cool the oil inside. If you need to wait a little before serving, just place the schnitzels in a warm oven. This will keep them warm and their taste will be great.

Maria Kalenska Gastronomy Blog | http://www.myodessacuisine.com/recipes/schnitzel-milanese/