di Vittelo Milanese: Veal Chops Milan-Style by Ed Boitano
grandmother originally hailed from the hills in the province of Genova.
As an Italian-American family living in Seattle, Sunday dinners at her
house were blessed with a bounty of homemade regional dishes, such as
pesto, ravioli (served only at Christmas), focaccia, polenta, stuffed
zucchini, and so much more. My step-grandfather was born in the region
of Lombardia, just on the other side of the border from Switzerland.
To please him (and us), she often times would serve local dishes from
his region that would include risotto, Osso Buco, and, above
all, Costolette di Vittelo Milanese (circa 716 AD).
Though oftentimes confused with Wiener Schnitzel
(cutlets Vienna-style) - and in some kitchens almost identical - Costolette
di Vittelo Milanese is considered a dish brought from Milan to Vienna
by Marshal Radetzky in 1857. Another version is that it was simply passed
on to the Viennese as a result of one and a half centuries of Austrian
rule. Still further proof that it is indeed a Milanese invention is
a menu written in 1134 AD, which included lumbulos cum panitio
- sliced loin in bread crumbs, in the list of dishes offered by the
abbot of the Saint Ambrose monastery in Milan. I invite our readers
to provide evidence to the contrary that Costolette di Vittelo Milanese
is not a precursor to Wiener Schnitzel.
Whatever your opinion: Costolette di Vittelo Milanese
is an easy dish to prepare and best served immediately. For those with
a disdain for veal products, pounded chicken breasts can be substituted.
6 veal loin chops, ¾ inch think
1/2 cup dry unflavored beadcrumbs
1/3 cup freshly grated Parmesan cheese
Salt to taste
¼ cup butter
Pound veal chops lightly. Combine breadcrumbs and Parmesan
cheese in a small bowl. Spread on foil. Beat eggs in a medium bowl.
Dip pounded veal in beaten eggs, then coat with breadcrumb and cheese
mixture. Press mixture onto veal with the palms of your hands. Let coated
veal stand for 10 to 15 minutes. Melt butter in a large skillet. When
butter foams, add veal. Cook over medium heat for 4 to 5 minutes on
each side or until veal has a golden-brown crust. Drain on paper towels.
Transfer to a warm platter. Garnish with lemon slices. Serve immediately.
Makes 6 servings.
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Haven't been called Tad for . . .gee, maybe I've NEVER been
called Tad . . . guess I'm the only one with chutzpah enough to mention Bourdain.
--- Ken, Shutesbury, MA
I think we must have had an entirely different experience in
the UK. (Fresh Food and Real Ale week 1). We were up in Edinburgh and
they served something called Neeps & Tatties. The items were
boiled so long that I couldnt even recognize what I was eating. Come to
think of it I couldnt taste them either. Later I found that Neeps
are Turnips and Tatties are potatoes.
--- Lindy, Phoenix, AZ
My mouth was watering as I read some of your descriptions of
the fantastic fare of ... England? I had always felt smug about the lowly reputation
of British cuisine as this gave us at least one country with a worse culinary
reputation than America's. I guess I'll have to change my views. Your article
made me actually want to take a CULINARY tour of Britain. Yummy yummy yummy.
--- Sandy Miner, Portland, OR
Thanks for your note. Thanks to Traveling
Boy I get to interview a world famous chef this week who is widely recognized
as spearheading the Yummy movement in Ireland. Guess I'll have to take yet another
culinary tour a little further north and check it out... (I love my job!) ---
Very interesting, mouth-watering piece by Audrey! (A McDreamy McMeel). Your
web site is fascinating!
--- Susie, Victoria, BC
Combining travel, food, and intelligent advice -- BRILLIANT!
Your site fills a long-felt need for hungry roamers. Keep it up! It's Anthony
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Three Musical Pilgrimages: Mozart, Grieg and Hendrix
Johann Chrysostom Wolfgang Amadeus Mozart (1756 - 1791)
could read and compose music, plus play the violin and piano, when he was
five years old. Born into a musical family in Salzburg, Austria (then the
Holy Roman Empire), he had a unique ability for imitating music, which first
became evident when he recited a musical piece by simply observing his father
conducting a lesson to his older sister. This led to a childhood on the
road, where the young prodigy performed before many of the royal courts
Treasures of Ireland: The Irish Goodbye (Dispatch
The Palladian Traveler brings to a close his 20-part
series on the Emerald Isle from an upscale restaurant in downtown Dublin
where he files his final dispatch and then quietly slips away.