Wednesday, January 29, 2014

Pork Milanese

A few months ago, we offered a veal milanese that we weren't able to keep in stock, and we've been asked more and more lately to bring it back. So to show our appreciation and to answer your requests, we added pork milanese, a slight variation of the popular favorite, to our menu for a short time.

Milanese is a traditional Latin American dish of a breaded cutlet of meat that is sauteed in a pan until a golden crust is formed around the outside. While many of you may argue that we already do something like this in our Wednesday Wienerschnitzel special, this is a much different dish than our normal fare.

Unlike wienerschnitzel, milanese is not pounded with a mallet before breading. While both are tender and pan fried, the German schnitzel is also typically served with a demi glaze on the side with a wedge of lemon for flavor. Finally, instead of serving it with spaetzle and asparagus, we serve it over a bed of a fresh arugula salad with grape tomatoes, pine nuts, radish and shaved genuine reggiano with a housemade balsamic vinaigrette.

Even though we have brought it back, we can't guarantee this dish will be here too long. For those of you lucky enough to have the veal milanese before, stop in and be the judge for us... pork or veal?

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