Freshly grated dry bread makes the coarse, irregular crumb used for a crisp Milanese coating.
For cotoletta alla milanese, the crumb is coarse and prepared from dry bread.
For cotoletta alla milanese, dry bread is freshly grated into coarse, irregular crumbs. The larger pieces cling to the egg-coated chop and brown into a distinct crust; fine crumbs produce a smoother coating.
Start with dry bread and grate it shortly before cooking. Keep the crumbs visibly coarse rather than powdery. Dip the chop in egg, press the crumb onto the surface with your palm, and fry in butter as your chosen cotoletta recipe directs.
For Milanese cotoletta, dry bread is freshly grated into coarse crumbs. The larger flakes make a distinct coating; fine breadcrumbs produce a different texture.
A coarse crumb has small flakes and granules rather than a uniform fine powder. It can be freshly grated from dry bread; leave it plain for this cutlet instead of adding herbs or seasoning.
Choose plain coarse breadcrumbs or grate dry bread at home. Avoid fine crumbs and seasoned coating mixes when you want the texture specified for Milanese cutlets.
Grate dry bread shortly before cooking and keep the plain crumbs dry until needed. Store packaged crumbs as directed on the label.
You can bread food with them, but they do not provide the coarse texture specified for the Milanese cutlet.
Not necessarily. Here it means grated bread; the recipe calls for it plain and coarse.
The places, tables and makers we found worth your time. One email, no noise.
One letter a month. Unsubscribe at any time. We never share your address.
