The difference between Milanese cutlet and breaded slice

Who doesn’t love a good one cutlet (“chop” if we leave Milan) or a good one breaded slice, perhaps accompanied by a good side dish of vegetables or fried potatoes? The schnitzel and the breaded slice are very popular typical preparations of the Italian tradition. Both meat-based are commonly served in many restaurants and trattorias but are particularly popular also for those who cook at home thanks to their relative simplicity of preparation. However, there is one important difference between schnitzel and breaded slice that is important to know to know exactly what we have on the plate.

Schnitzel and breaded slice: what’s the difference?

The main difference between Wiener schnitzel and breaded slice is in the meat used for preparation. According to the traditional Milanese recipe, the cutlet necessarily requires a slice of veal loin on the bone. Just the bone is the fundamental component of the cutlet (from which it takes its name) because the meat must maintain one thickness equal to that of bone about 2cm. Unlike the cutlet, however, the breaded slice always involves the use of calf meatbut with cuts boneless and thin edge.

Preparation differences between cutlet and breaded slice

But the cut of veal isn’t the only difference: the ingredients that make up the dish also change breading and the cooking method. The traditional Milanese recipe calls for one cutlet double breading with steps before in farinathen inegg and finally in bread crumbs. The breaded slice, on the other hand, requires one less ingredient and one step. Unlike the cutlet in fact for the breaded slice no need to pass in flour but just pass the meat in beaten egg and finally in breadcrumbs. From tradition, the cooking method also changes: the cutlet requires one frying in ghee while instead the breaded slice is generally fried in oil.

Ela Wiener Schnitzler?

For the simple fact that it does not require cuts of meat on the bone, the wiener schnitzel, classic dish of the Austrian tradition, it’s a lot more like a breaded slice than it is to a traditional Milanese cutlet. Therefore often prepared thinly in the shape of an “elephant’s ear” like a breaded slice, the main difference for Wiener Schnitzler is the possibility of using non-veal meats, such as pork or chicken.

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