We went to the dentist in Mexico and we tried Steak Milanese, which
tasted pretty good. I have never made it, but I would love to. If anyone
has a recipe, I would love to see it. For now, it is nice be home.

Becca

On Sun, 07 Oct 2012 16:49:06 -0500, Ema Nymton >
wrote:

>We went to the dentist in Mexico and we tried Steak Milanese, which
>tasted pretty good. I have never made it, but I would love to. If anyone
>has a recipe, I would love to see it. For now, it is nice be home.
>
>Becca

Often made with cube steak.
http://www.rachaelrayshow.com/food/r...a-raw-sauce-1/

On Sunday, October 7, 2012 2:49:24 PM UTC-7, Ema Nymton wrote:
> We went to the dentist in Mexico and we tried Steak Milanese, which
>
> tasted pretty good. I have never made it, but I would love to. If anyone
>
> has a recipe, I would love to see it. For now, it is nice be home.
>
>
>
> Becca

Have you tried wiener schnitzel? If you have, did you find it very similar? My understanding is that wiener schnitzel may have the roots in Italy.

Rinshin > wrote:

>On Sunday, October 7, 2012 2:49:24 PM UTC-7, Ema Nymton wrote:

>> We went to the dentist in Mexico and we tried Steak Milanese, which
>>
>> tasted pretty good. I have never made it, but I would love to. If anyone
>>
>> has a recipe, I would love to see it. For now, it is nice be home.

>Have you tried wiener schnitzel? If you have, did you find it very
>similar? My understanding is that wiener schnitzel may have the roots
>in Italy.

I thought "steak Milanese" was just the tourist name for weiner
schnitzel in Italy, and more often than not, it is little different
from what most north Americans would call a "hockey puck"
as opposed to actual weiner schnitzel.

Steve

In article >,
Ema Nymton > wrote:

> We went to the dentist in Mexico and we tried Steak Milanese, which
> tasted pretty good. I have never made it, but I would love to. If anyone
> has a recipe, I would love to see it. For now, it is nice be home.
>
> Becca

In northern Mexico, bistec milanesa is chicken fried steak without the
gravy. The coating was never very thick like you get here in the Central
Valley. It was always quite good as the beef is flavorful down there.
(Sonora, Baja California)

Ema Nymton > wrote:
> We went to the dentist in Mexico and we tried Steak Milanese, which
> tasted pretty good. I have never made it, but I would love to. If anyone
> has a recipe, I would love to see it. For now, it is nice be home.
>
> Becca

I wish my dentist offered steak.

That reminds me, I need to floss.

Greg

John John wrote:

>> Have you tried wiener schnitzel? If you have, did you find it very
>> similar? My understanding is that wiener schnitzel may have the
>> roots in Italy.

> Not in Wien?

There's a debate going on, obviously everybody wants the paternity of that
dish. There are some differences too, the Shcnitzel is made from a boneless
veal slice while the Milanese is from a veal chop with the bone.
A documented Schnitzel exuisted before the first documented apparition of
the Milanese, but it was not breaded: just floured. Then there's a report
from general Radetzky, who J. Strauss tributed with a famous march, who had
a cutlet in Milan which was washed in beaten eggs and "differently from the
Austrian Schnitzel" was breaded. Then there's a document from 1148, quoted
bu teh historian Pietro Verri, where is described a solemn lunch where the
third course was "lombos *** panitio" aka breaded veal chops. This would set
the title to Milan but a quoted source isn't certain as a concrete source.
So the debate goes one, while historians search for sources and people eat
cutlets
--
Firma predefinita

On Oct 7, 11:51*pm, "ViLco" > wrote:
> John John wrote:
> >> Have you tried wiener schnitzel? *If you have, did you find it very
> >> similar? *My understanding is that wiener schnitzel may have the
> >> roots in Italy.
> > Not in Wien?
>
> There's a debate going on, obviously everybody wants the paternity of that
> dish. There are some differences too, the Shcnitzel is made from a boneless
> veal slice while the Milanese is from a veal chop with the bone.
> A documented Schnitzel exuisted before the first documented apparition of
> the Milanese, but it was not breaded: just floured. Then there's a report
> from general Radetzky, who J. Strauss tributed with a famous march, who had
> a cutlet in Milan which was washed in beaten eggs and "differently from the
> Austrian Schnitzel" was breaded. Then there's a document from 1148, quoted
> bu teh historian Pietro Verri, where is described a solemn lunch where the
> third course was "lombos *** panitio" aka breaded veal chops. This would set
> the title to Milan but a quoted source isn't certain as a concrete source..
> So the debate goes one, while historians search for sources and people eat
> cutlets

The Wiener Schnitzel is pounded thin*, but what about the Milanese?

*At least in my experience.

On Sun, 07 Oct 2012 16:49:06 -0500, Ema Nymton >
wrote:

> We went to the dentist in Mexico and we tried Steak Milanese, which
> tasted pretty good. I have never made it, but I would love to. If anyone
> has a recipe, I would love to see it. For now, it is nice be home.
>
I've never made it, let's be honest - I've never ordered it either,
but I see it's made with cube steak so I might try this recipe
http://www.eatingwell.com/recipes/cu..._milanese.html


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

I have become entranced by Mexican food and I especially enjoy milanesa. However the steak they use is very thin and I am not sure what kind it is. Perhaps someone could shed some light on the subject?

On 10/7/2012 6:07 PM, Brooklyn1 wrote:
> On Sun, 07 Oct 2012 16:49:06 -0500, Ema Nymton >
> wrote:
>
>> We went to the dentist in Mexico and we tried Steak Milanese, which
>> tasted pretty good. I have never made it, but I would love to. If anyone
>> has a recipe, I would love to see it. For now, it is nice be home.
>>
>> Becca
>
> Often made with cube steak.
> http://www.rachaelrayshow.com/food/r...a-raw-sauce-1/
>

Maybe on the Rachel Ray show but if you actually go to Mexico you would
find it made with pounded thin beef.

On 10/8/2012 4:44 AM, sf wrote:
> On Sun, 07 Oct 2012 16:49:06 -0500, Ema Nymton >
> wrote:
>
>> We went to the dentist in Mexico and we tried Steak Milanese, which
>> tasted pretty good. I have never made it, but I would love to. If anyone
>> has a recipe, I would love to see it. For now, it is nice be home.
>>
> I've never made it, let's be honest - I've never ordered it either,
> but I see it's made with cube steak so I might try this recipe
> http://www.eatingwell.com/recipes/cu..._milanese.html
>
>
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.

I'm on the US side of the border where Becca went to Mexico.

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

"ViLco" wrote :

John John wrote:

>>> Have you tried wiener schnitzel? If you have, did you find it very
>>> similar? My understanding is that wiener schnitzel may have the
>>> roots in Italy.

>> Not in Wien?

> There's a debate going on, obviously everybody wants the paternity of that
> dish.

No debate. The paternity is in Vienna.

> There are some differences too, the Shcnitzel is made from a boneless veal
> slice while the Milanese is from a veal chop with the bone.

Most Milanese I've had were pork.

> A documented Schnitzel exuisted before the first documented apparition of
> the Milanese, but it was not breaded: just floured.

Yes, but that't the name of the cut. "Schnitz" means "cut, slice",
"Schnitzel"
is the diminuitive "little slice".

> Then there's a report from general Radetzky, who J. Strauss tributed with
> a famous march, who had a cutlet in Milan which was washed in beaten eggs
> and "differently from the Austrian Schnitzel" was breaded.

With a mixture of egg and grated Parmiggiano.

>Then there's a document from 1148, quoted bu teh historian Pietro Verri,
>where is described a solemn lunch where the third course was "lombos ***
>panitio" aka breaded veal chops. This would set

Which also could mean veal chops with small rolls. Medieval Latin and
Italian
is rather diffuse.

> the title to Milan but a quoted source isn't certain as a concrete source.
> So the debate goes one, while historians search for sources and people eat
> cutlets

Not cutlets, Schnitzel ;-)

Cheers,

Michael Kuettner

"ViLco" wrote :
>
>Most Milanese I've had were pork.

Most Milanese I've porked were hoes. LOL

Michael Kuettner wrote:

>> There's a debate going on, obviously everybody wants the paternity
>> of that dish.

> No debate. The paternity is in Vienna.

LOL

>> There are some differences too, the Shcnitzel is made from a
>> boneless veal slice while the Milanese is from a veal chop with the
>> bone.

> Most Milanese I've had were pork.

Hence those were not milaneses

>> A documented Schnitzel exuisted before the first documented
>> apparition of the Milanese, but it was not breaded: just floured.

> Yes, but that't the name of the cut. "Schnitz" means "cut, slice",
> "Schnitzel" is the diminuitive "little slice".

I know, but what matters here is that the Schnitzel pre-milanese was not
breaded, it appeared in its breaded form only AFTER the milanese

>> Then there's a report from general Radetzky, who J. Strauss tributed
>> with a famous march, who had a cutlet in Milan which was washed in
>> beaten eggs and "differently from the Austrian Schnitzel" was
>> breaded.

> With a mixture of egg and grated Parmiggiano.

And then what do we discover? Nowadays Schnitzel is breaded just like a
milanese

>> Then there's a document from 1148, quoted bu teh historian Pietro
>> Verri, where is described a solemn lunch where the third course was
>> "lombos *** panitio" aka breaded veal chops. This would set

> Which also could mean veal chops with small rolls. Medieval Latin and
> Italian is rather diffuse.

In fact the best source is Radetzky.

>> the title to Milan but a quoted source isn't certain as a concrete
>> source. So the debate goes one, while historians search for sources
>> and people eat cutlets

> Not cutlets, Schnitzel ;-)

Not schnitzels, Cotolette
--
Firma predefinita

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.

I sometimes cook some chicken cutlets and jave them in soft breadrolls.

> I'm on the US side of the border where Becca went to Mexico.

OK, next step is a milanese in a tortilla wrap
--
Firma predefinita

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

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.

On 10/7/2012 5:07 PM, Brooklyn1 wrote:

> Often made with cube steak.
> http://www.rachaelrayshow.com/food/r...a-raw-sauce-1/

Thanks for the recipe. They say steak milanese is popular in Mexico, and
different chefs are known for their breading, which they say, makes
their dish unique. Ours was so lightly breaded, you could barely tell
it was there. I enjoyed it.

Becca

On 10/9/2012 10:37 AM, Ema Nymton wrote:
> On 10/7/2012 5:07 PM, Brooklyn1 wrote:
>
>> Often made with cube steak.
>> http://www.rachaelrayshow.com/food/r...a-raw-sauce-1/
>>
>
> Thanks for the recipe. They say steak milanese is popular in Mexico, and
> different chefs are known for their breading, which they say, makes
> their dish unique. Ours was so lightly breaded, you could barely tell
> it was there. I enjoyed it.
>
> Becca
>
>
Becca,
What is the name and location of the restaurant you ate at?

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

Janet Wilder wrote:
>sf wrote:
>> 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.

That is pure gobbledygook, without specifying which section of beef
your minute steak remark is meaningless. Milanese is typically
prepared from thinner cuts of cube steak, which of course can be from
several different cuts of beef, usually the poorer parts of round.
Minute steak can also be from several sections, but minute steak is
from more tender cuts and is thinner than cubed steak. Milaneses is
merely breaded cube steak, very similar to chicken fried. Milanese
can be thiner or thicker, depending on how it will be cooked.

>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.

There are several names for the same cuts... you need to educate
yourself... there is much information about meat on the net and were
you truly interested there are infinite books on meat cuts and which
names are used at different locations.

>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.

I'm positive that there is lots you haven't heard of.

>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.

So, for most of your life you lived under the same rock.

Yeah, the cattle in each location have a different anatomy. LOL
It's easy to find tri-tip everywhere, just ask the meat cutter.
http://www.askthemeatman.com/tri-tip.htm

There are many cuts of beef that use place names that vary from place
to place (California added to a cut is popular) but they are all
talking the very same cut.

On Oct 9, 7:19*am, Janet Wilder > wrote:
> 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.

Do you have a meat cut called "filete"? What other name would you give
it?

I was in a Mexamerican butcher shop a long time ago, and I got the
idea that filete was their air-dried beef, but I suspect I was
mistaken.

>
> 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.

In Chicago, London broil was flank steak sliced thinly against the
grain and rolled into coils. We had flat bone and wedge bone sirloin
steaks. In California, London Broil is a lump of round, sirloin steaks
are boneless, and there are "Market steaks."

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

On Oct 9, 1:24*am, "ViLco" > wrote:
> Michael Kuettner wrote:
> >> There's a debate going on, obviously everybody wants the paternity
> >> of that dish.
> > No debate. The paternity is in Vienna.
>
> LOL
>
> >> There are some differences too, the Shcnitzel is made from a
> >> boneless veal slice while the Milanese is from a veal chop with the
> >> bone.
> > Most Milanese I've had were pork.
>
> Hence those were not milaneses
>

Vilco, buddy --

Is the milanese flattened? If so, what keeps the bone from being
shattered?

On 10/9/2012 11:05 AM, Janet Wilder wrote:

> Becca,
> What is the name and location of the restaurant you ate at?

It was Los Gallos Taqueria on International Boulevard. I noticed they
also had a butcher shop, which was located up the street.

Becca

On Tue, 9 Oct 2012 09:42:43 -0700 (PDT), spamtrap1888
> wrote:

> In Chicago, London broil was flank steak sliced thinly against the
> grain and rolled into coils. We had flat bone and wedge bone sirloin
> steaks. In California, London Broil is a lump of round, sirloin steaks
> are boneless, and there are "Market steaks."

Aren't you in the SFBA? There are no market steaks where I shop, but
what's available at the butcher counter often varies. I remember when
I lived in Palo Alto, exactly *one* market had a divine beef roast
they called it a "Jewish Filet". It was made up of tail ends of
some mystery muscle (I suspected filet, but that was never confirmed)
and the pieces were tied together to form one large roast. I never
found it anywhere else and no butcher working elsewhere has even heard
of it.

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

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

On 10/9/2012 11:42 AM, spamtrap1888 wrote:
> On Oct 9, 7:19 am, Janet Wilder > wrote:
>> 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.
>
> Do you have a meat cut called "filete"? What other name would you give
> it?

We don't have anything called that. It's a very, very thinly sliced
piece of either round or sirloin.
>
> I was in a Mexamerican butcher shop a long time ago, and I got the
> idea that filete was their air-dried beef, but I suspect I was
> mistaken.
>
>>
>> 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.
>
> In Chicago, London broil was flank steak sliced thinly against the
> grain and rolled into coils. We had flat bone and wedge bone sirloin
> steaks. In California, London Broil is a lump of round, sirloin steaks
> are boneless, and there are "Market steaks."
Never heard of a "market steak"



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

On 10/9/2012 12:31 PM, Ema Nymton wrote:
> On 10/9/2012 11:05 AM, Janet Wilder wrote:
>
>> Becca,
>> What is the name and location of the restaurant you ate at?
>
> It was Los Gallos Taqueria on International Boulevard. I noticed they
> also had a butcher shop, which was located up the street.
>
> Becca
>
>

thanks. I might just check it out. Was hoping it was in Nuevo Progreso

I'll have a house guest in early November and we will go to Nuevo
Progreso one day. I thought I'd take her to lunch there. I like Angel's
all the way upstairs, and the Red Snapper. Arturo's has the nicest
ambiance.

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

spamtrap1888 wrote:

> Vilco, buddy --
>
> Is the milanese flattened? If so, what keeps the bone from being
> shattered?

There are two version of cotoletta alla milanese: cotoletta and orecchia
d'elefante (elephant's ear). The first one is the traditional one, with its
bone and no flattening. The second gets its name from the shape it assumes
during cooking, since there's not a bone to keep it flat, and this second
one gets flattened.
Many elders from Milan think the elephant ear is just a *******ization of
the real one which is the bone-in, non-flattened cotoletta.
--
Firma predefinita

John John wrote:

>> 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.

> Notice who comes last
> http://simple.wikipedia.org/wiki/First_World:
> List of First World nations

The trademark of these no-balls fakes is ignorance, a strong and well rooted
ignorance
--
Firma predefinita

Ema Nymton wrote:

> We went to the dentist in Mexico and we tried Steak Milanese, which
> tasted pretty good. I have never made it, but I would love to. If
> anyone has a recipe, I would love to see it. For now, it is nice be
> home.

How rude, I read all the thread and also participated but forgot to answer
your question.

Grated dried-up bread
A slice of veal lombata* with bone
Clarified butter or peanut oil
beaten eggs
Optional: grated aged cheese

Beat the eggs, wash the slices of meat into it, pass them into a bowl with
the grated dried bread, toss into frying pan in 1/2 inch of oil/butter until
golden to brown on both sides. Serve as hot as you can and make sure to have
a lemon ready at the table.
Someone seasons the breadcrumbs with grated aged cheese or minced garlic
and/or parsley.

* lombata:
--
Firma predefinita

Janet Wilder wrote:
>
> The Milanese is a local cut of meat here.

Actually Milanese is NOT a cut of meat, Milanese is a cooking method;
a la Milan.

On Wednesday, October 10, 2012 9:33:02 AM UTC-4, ViLco wrote:
> John John wrote:
>
>
>
> >> 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.
>
>
>
> > Notice who comes last
>
> > http://simple.wikipedia.org/wiki/First_World:
>
> > List of First World nations
>
>
>
> The trademark of these no-balls fakes is ignorance, a strong and well rooted
>
> ignorance
>
> --
>
> Firma predefinita

Jam it, you filthy wop.

On Oct 10, 10:38*am, Brooklyn1 <Gravesend1> wrote:
> Janet Wilder wrote:
>
> > The Milanese is a local cut of meat here.
>
> Actually Milanese is NOT a cut of meat, Milanese is a cooking method;
> a la Milan.

They mean "prepared to cook as," you dolt. In the meat department
where I shop, I can buy fajitas, stew beef, kebabs, and stir fry beef.

On Oct 10, 10:48*am, wrote:
> On Wednesday, October 10, 2012 9:33:02 AM UTC-4, ViLco wrote:
> > John John wrote:
>
> > >> 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.
>
> > > Notice who comes last
>
> > >http://simple.wikipedia.org/wiki/First_World:
>
> > > List of First World nations
>
> > The trademark of these no-balls fakes is ignorance, a strong and well rooted
>
> > ignorance
>
> > --
>
> > Firma predefinita
>
> Jam it, you filthy wop.

If you're that lonely, try volunteering at a soup kitchen.

On Wednesday, October 10, 2012 2:34:21 PM UTC-4, spamtrap1888 wrote:
> On Oct 10, 10:48*am, wrote:
>
> > On Wednesday, October 10, 2012 9:33:02 AM UTC-4, ViLco wrote:
>
> > > John John wrote:
>
> >
>
> > > >> 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.
>
> >
>
> > > > Notice who comes last
>
> >
>
> > > >http://simple.wikipedia.org/wiki/First_World:
>
> >
>
> > > > List of First World nations
>
> >
>
> > > The trademark of these no-balls fakes is ignorance, a strong and well rooted
>
> >
>
> > > ignorance
>
> >
>
> > > --
>
> >
>
> > > Firma predefinita
>
> >
>
> > Jam it, you filthy wop.
>
>
>
> If you're that lonely, try volunteering at a soup kitchen.

And run into half-wits like you? No thanks. What happened? You run out of food stamps again "you dolt"?

On 10/10/2012 12:38 PM, Brooklyn1 wrote:
> Janet Wilder wrote:
>>
>> The Milanese is a local cut of meat here.
>
> Actually Milanese is NOT a cut of meat, Milanese is a cooking method;
> a la Milan.
>

I won't argue with you that your version is correct. It's just that they
don't know that here and call the cut of meat "Milanese"

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

On Oct 10, 11:53*am, wrote:
> On Wednesday, October 10, 2012 2:34:21 PM UTC-4, spamtrap1888 wrote:
> > On Oct 10, 10:48*am, wrote:
>
> > > On Wednesday, October 10, 2012 9:33:02 AM UTC-4, ViLco wrote:
>
> > > > John John wrote:
>
> > > > >> 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.
>
> > > > > Notice who comes last
>
> > > > >http://simple.wikipedia.org/wiki/First_World:
>
> > > > > List of First World nations
>
> > > > The trademark of these no-balls fakes is ignorance, a strong and well rooted
>
> > > > ignorance
>
> > > > --
>
> > > > Firma predefinita
>
> > > Jam it, you filthy wop.
>
> > If you're that lonely, try volunteering at a soup kitchen.
>
> And run into half-wits like you? No thanks. What happened? You run out of food stamps again "you dolt"?

You're obviously desperate for human interaction of any kind, so why
not help those less fortunate than you? Beats holding the door open at
McDonald's for tips, right?

And, "Brooklyn" was rather pointlessly arguing with how a meat
department chose to label a cut of beef. While still stupid, he could
have more profitably asked for the grocery store's number so he could
call and berate them.

On 10/9/2012 8:59 PM, Janet Wilder wrote:

>> It was Los Gallos Taqueria on International Boulevard. I noticed they
>> also had a butcher shop, which was located up the street.
>>
>> Becca
>
> thanks. I might just check it out. Was hoping it was in Nuevo Progreso
>
> I'll have a house guest in early November and we will go to Nuevo
> Progreso one day. I thought I'd take her to lunch there. I like Angel's
> all the way upstairs, and the Red Snapper. Arturo's has the nicest
> ambiance.


We ate lunch at Arturo's on Friday, I had enchiladas with salsa verde.
We went to Angel's one night and it was very good, nobody else was there
but us; they must have a busy lunch crowd. I like Red Snapper, too.

I had a wonderful pedicure at Mariel's, I had Ely and he was the
greatest. I got his card and I will go back to him, for sure. It was
$15, which is high for Nuevo Progeso, but it was well worth it. They do
not have a good polish selection, but I can bring my own.

Becca

On 10/10/2012 8:38 AM, ViLco wrote:
> Ema Nymton wrote:
>
>> We went to the dentist in Mexico and we tried Steak Milanese, which
>> tasted pretty good. I have never made it, but I would love to. If
>> anyone has a recipe, I would love to see it. For now, it is nice be
>> home.
>
> How rude, I read all the thread and also participated but forgot to answer
> your question.
>
> Grated dried-up bread
> A slice of veal lombata* with bone
> Clarified butter or peanut oil
> beaten eggs
> Optional: grated aged cheese
>
> Beat the eggs, wash the slices of meat into it, pass them into a bowl with
> the grated dried bread, toss into frying pan in 1/2 inch of oil/butter until
> golden to brown on both sides. Serve as hot as you can and make sure to have
> a lemon ready at the table.
> Someone seasons the breadcrumbs with grated aged cheese or minced garlic
> and/or parsley.
>
> * lombata:

Thank you!

Becca