On Tuesday, October 9, 2012 4:24:52 AM UTC-4, ViLco wrote:
> Michael Kuettner wrote:
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> >> There's a debate going on, obviously everybody wants the paternity
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> >> of that dish.
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> > No debate. The paternity is in Vienna.
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> LOL
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> >> There are some differences too, the Shcnitzel is made from a
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> >> boneless veal slice while the Milanese is from a veal chop with the
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> >> bone.
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> > Most Milanese I've had were pork.
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> Hence those were not milaneses
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> >> A documented Schnitzel exuisted before the first documented
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> >> apparition of the Milanese, but it was not breaded: just floured.
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> > Yes, but that't the name of the cut. "Schnitz" means "cut, slice",
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> > "Schnitzel" is the diminuitive "little slice".
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> I know, but what matters here is that the Schnitzel pre-milanese was not
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> breaded, it appeared in its breaded form only AFTER the milanese 
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> >> Then there's a report from general Radetzky, who J. Strauss tributed
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> >> with a famous march, who had a cutlet in Milan which was washed in
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> >> beaten eggs and "differently from the Austrian Schnitzel" was
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> >> breaded.
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> > With a mixture of egg and grated Parmiggiano.
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> And then what do we discover? Nowadays Schnitzel is breaded just like a
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> milanese
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> >> Then there's a document from 1148, quoted bu teh historian Pietro
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> >> Verri, where is described a solemn lunch where the third course was
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> >> "lombos *** panitio" aka breaded veal chops. This would set
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> > Which also could mean veal chops with small rolls. Medieval Latin and
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> > Italian is rather diffuse.
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> In fact the best source is Radetzky.
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> >> the title to Milan but a quoted source isn't certain as a concrete
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> >> source. So the debate goes one, while historians search for sources
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> >> and people eat cutlets
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> > Not cutlets, Schnitzel ;-)
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> Not schnitzels, Cotolette
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> --
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> Firma predefinita
Why don't you shut the **** up and let the first-worlders talk? If we need advice on how savages do things, you'll be the first person we contact.