As the sauce the previous post the idea of \u200b\u200bfinger food that came to me watching a program with the chef Gambero Rosso Channel Viviana Lapertosa.
The difference is that the program sticks were cooked in clarified butter, while I preferred to use the seed oil sunflower oil for frying crisper.
I accompanied these sticks cutlet with the sauce as described in the post False mayonnaise
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| sticks Milanese |
INGREDIENTS
1 chop with the bone cut from the loin of veal
1 egg Breadcrumbs
sunflower seed oil Salt to taste
PREPARATION
Put the chops on a cutting board and remove the meat from the bone, also remove the fat. If, like me, you have a dog he will become happy.
Cut meat into strips of width equal to the thickness (we get a square section) and then tie the strips to have them more or less the same length.
In a bowl beat the egg. Sprinkle evenly
Cut meat into strips of width equal to the thickness (we get a square section) and then tie the strips to have them more or less the same length.
In a bowl beat the egg. Sprinkle evenly
sticks of meat with beaten egg and, subsequently, dip in breadcrumbs, making sure it fits snugly on all surfaces.
In a pan heat the oil until it reaches the temperature of 160-170 degrees, then fry the meat sticks turning several times, 4-5 minutes should suffice.
When they are golden remove the sticks of meat from the pan, remove the dressing by placing in excess on a paper towel and salt them.
When they are golden remove the sticks of meat from the pan, remove the dressing by placing in excess on a paper towel and salt them.
If not consumed immediately keep them warm in the oven slightly ajar to 80 ° and salt just before serving.
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