milanese

Ramsay de Give for The Wall Street Journal The traditional breaded veal milanese is pounded wide enough to fill the whole plate.

Power Lunch at Casa Lever 2011

If you go to Milan (not worth it though) eat the risoto with veal milanese.

Help Me Plan My Trip to Italy aka TBTAM 2007

If I feel like treating myself, I love the veal milanese and veal and mushroom ravioli at BiCE on 54th btw.

PROFILE: Midtown Lunch’er “Casey” | Midtown Lunch - Finding Lunch in the Food Wasteland of NYC's Midtown Manhattan 2009

Costoletta alla milanese was made with pounded veal, breaded and fried in butter, although many cooks today use vegetable oil.

Making the Most of Schnitzel in Vienna Helen Chang 2008

It is no coincidence that so many Italian products and dishes are named after cities: bistecca alla fiorentina, prosciutto di Parma, saltimbocca alla romana, pizza napoletana, risotto alla milanese, pesto genovese, pesto trapanese, olive ascolane, mostarda di Cremona… From early in the second millennium, the hundred cities of Italy hogged the produce of the countryside and used it to build a rich food culture.

Delizia! John Dickie 2008

And it wasn't until I got home, happily weighed down with a giant osso buco atop polenta, a hefty serving of ridiculously delicious risotto a la milanese, and a container full of priceless braising liquid, that I realized what I had really experienced: a practical lesson on an old adage.

Archive 2008-06-01 tannaz 2008

Lo studio milanese Abstract Groove è alla ricerca di nuovi talenti che vogliano unirsi al loro team o alla ricerca di lavoro freelance.

No Fat Clips!!! : Abstract Groove is Looking for Mograph Artists 2008

Or of osso buco—veal shanks braised with a little chopped tomato until the meat softens and separates easily from the bone; the dish is finished with a gremolada of garlic, parsley, and lemon zest, and served with a warming, fragrant saffron risotto alla milanese.

Delizia! John Dickie 2008

And it wasn't until I got home, happily weighed down with a giant osso buco atop polenta, a hefty serving of ridiculously delicious risotto a la milanese, and a container full of priceless braising liquid, that I realized what I had really experienced: a practical lesson on an old adage.

A Lesson in Love, Milano Style tannaz 2008

Lascio questo punto, la cucina milanese no è l'unica cucina d'Italia.

Castagnaccio Haalo 2007