lemon and pavlova pie
| Aga Recipes
Cooking receipe to make lemon and pavlova pie under category Aga Recipes. You may find some video clips related to this receipe below.lemon and pavlova pie9 eggs (or 6 eggs plus 3 yolks) 225g plain flour200g butter 175g caster sugar plus 1 level tsp5 limes2 large lemons4 level tbsp plus 1 level tsp
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Huge Scary Spiders Recipe
| Halloween
Type: Huge Scary Spiders Free Cooking Recipe - Halloween Simply good! Ingredients / Directions 2 oz unsweetened chocolate 1 1/4 cup(s)s flour 1 1/2 teaspoons baking powder 1/4 teaspoons salt 1/4 cup(s) margarine 1 cup(s) sugar 1 egg; beaten 1 teaspoon vanilla red hot candies Preheat o
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MEAT LOAF (MOCK RABBIT)
| Ukrainian Recipes
Cooking receipe to make MEAT LOAF (MOCK RABBIT) under category Ukrainian Recipes. You may find some video clips related to this receipe below.MEAT LOAF (MOCK RABBIT) Literally translated, meat loaf is called by two names used interchangeably--minced roast and mock rabbit. Of these mock rabbit is the
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crawfish crab ham and corn gumbo
| General Recipes
Cooking receipe to make crawfish crab ham and corn gumbo under category General Recipes. You may find some video clips related to this receipe below.crawfish crab ham and corn gumbo2 medium cooked crabs (get your fishmonger to remove the gills) 1 tbsp olive oil 1 bunch fresh coriander with roots 2
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Cooking receipe to make veal cutlets milanese style under category General Recipes. You may find some video clips related to this receipe below.
veal cutlets milanese style
costoletta alla milanese
italian
carluccio
1kg veal cutlets each cut about 2.5cm thick
2 tablespoons seasoned plain flour
2 eggs beaten
300g fine dried breadcrumbs
90g unsalted butter
lemon wedge to serve
They say that when the Austrians reached Milan they tasted the Costoletta alla Milanese and adapted it for themselves as Wienerschnitzel. However Wienerschnitzel in Vienna is made of pork rather than veal. This is one of the best ways to enjoy a rather delicate piece of meat although purists would say that a real Costoletta alla Milanese is a cutlet complete with the bone. An ideal accompaniment would be a salad of pale crisp Belgian chicory with a little rocket.
Place the cutlets between 2 sheets of clingfilm and flatten them until they are 1cm thick.
Dust with seasoned flour patting off any excess dip into beaten egg and coat in breadcrumbs.
Melt 20g of the butter in a large frying pan and fry the cutlets gently until golden brown on both sides adding more butter if necessary.
The cutlets are large so you will probably have to cook one or two at a time keeping them warm in the oven until the last one is cooked.
Serve with wedges of lemon
Serves 4
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