Tagged with Milanese

Lamb steak “Milanese”

I love just about any protein prepared “Milanese” style. That is, a thinnish cut (pounded thinner if necessary), breaded, and fried crisp. I think a squirt of lemon is de rigueur (I like that with chops, too). I used to just see Veal Milanese, here and there, on more traditional Italian menus, but then I spied a … Continue reading