On 10/9/2012 7:02 AM, sf wrote:
> 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 don't believe so. Milanese is thinner than minute steak.

I have traveled all over the US and found that cuts of meat available in
one part of the country are not in other parts of the country. For
example, you will be hard pressed to find a tri-tip on the east coast.
Never even heard of one until I went to Southern California.

The only place I can find the slightly boomerang-shaped "London Broil"
cut is in the Mid-Atlantic area.

There are cuts of meat here on the border that are decidedly Mexican or
Tex-Mex in origin.

Until we traveled extensively while living in the RV, I had no idea that
meat cuts were different from one geographic/cultural area to another.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.