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- Milanese with cauliflower puree and mushrooms
Milanese with cauliflower puree and mushrooms
Ingredients
Description
If you are tired of the usual classic cutlet, here is the recipe for The Milanese with cauliflower puree and mushrooms. A quick and easy alternative that will fill your table with colors and autumn scents. Also, as a substitute for the classic mashed potatoes, cauliflower puree is a great choice to get even the little ones to eat vegetables.
Crispy and ready in a few minutes, The Milanese is a classic second course that, if paired with unusual ingredients, can become creative and fun. Here are all the steps to prepare The Milanese with cauliflower puree and mushrooms!
Procedure
Clean the cauliflower and cut it into pieces, then boil it in salted water. When the cauliflower is soft, drain it and pass it through the potato masher. Put the cauliflower in a saucepan and gradually add the hot milk, continuing to stir constantly.
When the puree is creamy and thick, adjust the salt and pepper, add a pinch of nutmeg and turn off the heat. Add the butter cut into cubes and the grated ginger, stir and keep warm.
Cook The Milanese in a pan until it is very crispy. In the meantime, in another pan, sauté a clove of garlic and rosemary in extra virgin olive oil. Add the cleaned mushrooms and cook them for a few minutes, adjusting the salt and pepper.
Put the puree on a plate, slice the cutlet and lay it on the puree. Add the mushrooms and decorate with the sprouts.
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