 Cotoletta
For a delicious lunch or dinner with good taste and good food, good Wiener schnitzel will be able to satisfy even the most discerning of palates thanks to the exquisite feature that distinguishes it. Typical and well known in Milan, the schnitzel is traditionally a piece of sirloin of beef on the bone (a rib), breaded and fried in butter, which is eventually also shed on the chop, even if newer versions tend to avoid this step and replace the butter with lemon slices that are pressed by the diner once the dish was served. Cutlets are the real secret of dell'impanatura fragrance and softness of the meat and the breading dosing with skill, the ingredients (eg stale white bread, but not old) and the temperature of the flame can make really yummy steak unique and unparalleled, moreover, can be presented in two versions: a higher, where the meat is soft, and a thin one that requires beating the meat before dell'impanatura, in which prevails the crunchiness. This latest version is also known as elephant ears in the form it takes. In short, if you're going to attract attention with taste and style of your guests, or just want to delight your palate, a plate of Wiener schnitzel is just what you need. | 
Europe
Italy
Lombardy
