Veal Milanese with Risotto Milanese

May 14, 2011

bv

Ingredients:

veal scallopinis
flour
eggs
plain bread crumbs
cooking oil (olive for risotto/canola for veal)
one cup carnaroli rice
big splash pisco
big splash corenwijn
one quart veal stock purchased at butcher, diluted with one pint water
third cup diced onion (not too fine)
half cup freshly grated parmigiano reggiano (and a little more)
salt and pepper
generous pinch of saffron
one tablespoon chopped flat parsley
lemon

Sautee the fucken ionbions.

Sautee the rice until trasnleucnet.

Add a generous fucien splash of corenwijn and pisco and simmer the motherfucker.

Get ready to dredge the scallopinis in flour, then egge, then bread creujbes.

Flour before egg and then bread crumbs is key, and keeps the shitte adhering to the deailio.

Pan fry those bitchez uppe!!

Fucken spponn broke! AHHG.

EATTE ITTE YEAH!!!!!!!!!!!!!!!

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9 Responses to “Veal Milanese with Risotto Milanese”

  1. Nora Says:

    Looks seriously good!

  2. Goosenyc Says:

    Yum….did the yankee gnome enjoy too!

  3. Isis the Scientist Says:

    This post is truly one of your finest.


  4. The power of CPP is too mighty for the puny kitchen spoon. We are in awe!


  5. This post made me weep. With joy.

  6. Katharine Says:

    Were this not veal, I would eatte thatte shitte!

  7. ginger Says:

    You can definitely beat some chicken breasts flat with a bottle and do the same thing, Katharine.


  8. Comrade, if you cook like this every night, or even a couple nights a week, then I truly envy physiowife.


  9. (except for the part about it being veal. But still — you gots mad kitchen skillz)


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