Dolores, Soriano, Uruguay
Posted 06 March 2003 - 08:27 AM
anyway, while i was there, i went at least weekely to this great place which served milanese. As i remember it, it was a veal chop breaded and fried up, served basically as is, with a garnish of a lemon slice. can anyone tell me more about it? I just consulted escoffiers cookbook, and it basically says the same thing, but includes a "milanese garnish" of cooked macaroni, with salt, pepeer, nutmeg, butter, grated gruyère and parmasean, tomato puré, ham, tongue, mushrooms, truffles, and madeira. it's been over 5 years, so my memory is kind of rusty, but i know for a fact it didnt include this milanese garnish. but i do remember that it was great. washed down with a liter of pilsen or nortena, and all is good.
Posted 07 March 2003 - 11:56 AM
Posted 08 March 2003 - 07:23 AM
You can eat them plain with lemon - or you can have them "a caballo", horseback, with fried eggs on top, or you can fry them, then cover with and cheese and bake til bubbly... you can also have them cold in a sandwich or just cut up in squares, this used to be in my school lunch box...
I usually bread a batch at a time and freeze them individually, then defrost and fry/bake as needed...
Posted 09 March 2003 - 04:16 AM
but then again, i found that when i drank my maté at home, it was totally not the same thing. take it out of the geographic/cultural context, and it just doesn't cut the mustard. drinking maté is something to be done with a group of friends, and when i tried it at home, by myself, it just didn't do the trick... know what i mean?
i found this great place in montreal which sells conaprole dulce de leche, too. that, on the other hand, is still just as good as it was when i was down south.
Posted 09 March 2003 - 07:32 AM
Try serving the milanesas also with tomato sauce and melted cheese on top, like a cutlet parmigiana - very good...
Posted 10 March 2003 - 08:59 AM