Kawan kawan, I am back, you’ll be glad to know! La Belle France was on les vacances for summer and so was I. I spent flip flop days in Bali, Singapore and Heidi moments in the Italian Alps. I am now all fed and loved up and all geared up to feed you with more exciting posts on my eating adventures avec la famille.
The MIL makes the most wonderful costolette Milanese style. This is the girls’s most favourite thing to eat whenever they are at their nonna’s. I have never made this dish at home because I don’t like the idea of frying my meat in too much oil. Besides, it is a treat for RN and SS to eat their grandmother’s costoletta alla Milanese.
I asked the MIL to share her recipe with me and show me how she prepares and cooks this dish. She was over the moon and honoured to be asked which reminded me of the biblical adage: ask and you shall receive. So for those of you who are too shy to ask, you don’t know what you’ll be missing. Ask, ask and ask for more, kawan kawan!
We spent a glorious 17 days in the mountains with la famiglia grande. The veal that the MIL usually buys is absolutely delicious, a result of free range breeding and a diet of sweet alpine grass.
In most costoletta recipes, veal cutlets are used. But the FIL likes the meat thinly sliced and preferably without bone. Hence the pink slab you see above.
The MIL slices the meat herself with a very, very sharp knife, then baths them in a dish of beaten egg.
Note the beautiful dish, it is at least 40 years old. The Navas never throw anything out. I really like that habit. They will use something until it is no longer functional and then still think twice about whether that thing ought be thrown away. They would always choose to upcycle rather than throw things out. I love the idea of upcycling where old things that have become useless are remade into new materials for another use. It is kind of like reincarnation, I suppose, where you come back as another thing. Upcycling really speaks to the Hindu in me!
After giving the sliced meat an eggy soak, it is time to coat them in bread crumbs. The egg binds the crumbs to the meat so they look like this:
Afterall, the bread crumbs are the essence of this dish without which this will not be called costoletta. In reality, the costoletta is the Italian version of the Weiner Schnitzel. Actually the proper costoletta as already mentioned is cooked boned-in as opposed to the Weiner Schnitzel. So that makes Mamma’s version the Austrian one. Additionally, she does thin the meat out with a mallet after slicing them which is exactly what the Austrians do with their Weiners.
The bread crumbed goodness are then shallow fried in the best and lightest olive oil until golden brown and crispy on the edges.
It is important to salt the bread crumbs before coating the meat.
The final version should look like this:
At the Nava household, costoletta is accompanied by a chargrilled sweet pepper stew that the Mamma cooks specially for the Italian, her youngest son. It is also delicious on a bed of rucola or any salad leaves marinaded in a vinaigrette of olive oil and cider vinegar as the acid in the vinaigrette lightens the heaviness of the fried meat.
I also had the opportunity to taste a version of this dish made with fresh porcini mushrooms since it is mushroom season in the mountains. It was absolutely yummilicious!
Tell me, kawan kawan what is your fav breaded dish. I am asking in anticipation to receive your comments. 🙂