On Mon, 08 Oct 2012 12:06:20 -0500, Janet Wilder
> wrote:

> The Milanese is a local cut of meat here. It's a very, very thin slice
> of beef, probably round or sirloin. They bread it and shallow-fry it
> like a cutlet, schnitzel, what have you. I do not believe it is pounded,
> just sliced almost wafer-thin. There is also a chicken version made
> from thin sliced chicken breast.

Thanks. Is that the same cut people call a minute steak?

--
I take life with a grain of salt, a slice of lemon and a shot of tequila