The Milanese with devil's sauce

From the union of the excellent cutlet and the devil's chicken, here is a tasty way to bring The Milanese to the table.

2 packs of The Milanese

300 g of tomato pulp (or passata)

1 onion

Chili powder

Salt and Pepper

Aromatic herbs

Extra virgin olive oil as needed

Description

The Milanese cutlet is also loved well beyond the borders of the Lombard capital, it is one of those dishes that unites our beautiful country. It is true that it is part of our untouchable gastronomic tradition, but in the kitchen it is also nice to play and experiment. In fact, a spicy sauce is enough to bring a new dish to the table: the Milanese alla diavola.

In the Milanese with devil's sauce, the veal meat is replaced by chicken, lighter and boneless. What does not change is the result, whether you bake it or fry it, your breaded steaks will be well browned. To accompany them, a spicy sauce that takes inspiration from the devil's chicken, another great classic of Italian cuisine. This recipe requires that the whole chicken be cut in half and opened "book". At this point it is cooked with chili pepper, oil and salt (and often also aromatic herbs).

After making your mouth water, all that remains is to get to the stove: here is the recipe for The Milanese alla diavola!

Milanese

Procedure

Finely slice an onion and fry it with a little extra virgin olive oil.

When it is cooked, also add the tomato pulp: cover with a lid and cook for about 40 minutes on very low heat, after adjusting with salt and pepper, seasoned with plenty of chili and added the aromatic herbs.

A few minutes before the end of the sauce cooking, take care of the cutlet: you can choose whether to cook it in the oven or in the pan.

Product information may undergo changes, temporarily causing variations between the information on this page and that on the product label. We therefore invite you to always verify and consider the information on the product label before using and consuming it.

Suggestions

If you want to get ahead, you can prepare the devil's sauce in advance and then just heat it up when you bring The Milanese to the table. Alternatively, while the sauce is cooking, you could also prepare the first course, such as a yellow risotto, to stay among the Lombard recipes.

Do you prefer to respect tradition? The original Milanese recipe, that of the true cutlet, requires that a veal chop with bone be lightly beaten, passed in the beaten egg and then breaded in the stale bread crumbs (or breadcrumbs). The Milanese cutlet is then cooked in clarified butter, which has a higher smoke point, and served with lemon slices.