Cutlet with Braised Leeks, the Recipe

Here's how to prepare the cutlet with braised leeks!

4 AIA Milanese cutlets

4 leeks

1 glass of white wine

1 bay leaf

Extra virgin olive oil

Salt

Pepper

Description

The cutlet is one of the dishes most appreciated by the whole family, so here is the recipe for the cutlet with braised leeks that will become a great second course for Sunday lunch with the family or a fabulous single dish for a dinner with friends.

Excellent in a sandwich, the cutlet gives crunchiness and taste to this recipe, the sweetness of the leeks will complete everything! Cooking the cutlet with braised leeks will be a simple operation and the result will win you over from the first taste. Here is the recipe!

Milanese

Procedure

You can cook the cutlet in a pan for 3 minutes with a knob of butter or a drizzle of oil, turning it at least once. Alternatively, cook the Milanese in the oven for 8 minutes at 220°C.

Then dedicate yourself to the braised leeks. Remove the outermost leaves of the leeks, trim the roots and the uppermost green and hard part. Wash the leeks and blanch them for a few minutes in plenty of slightly salted boiling water. Drain the leeks and arrange them in a pan, add the wine, 2 glasses of cold water, the bay leaf, a drizzle of oil, salt and pepper.

Cook the leeks in a covered pan over medium heat for 20 minutes. Once cooked, put the leeks on a plate and slightly reduce the cooking sauce, strain it and use it to season the leeks that will accompany your very crunchy cutlet.

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