striped milanese
The skate is tasty and the use of its meat to make milanesas is a very good option for a gourmet dish.
Alligator milanese
Its lean and white meat and provides omega 3, 6 and 9 in greater quantity than fish. In addition, the fatty acid is much lower than that found in beef, pork or chicken. Steaks are usually removed from their tail to make them milanese. The rivereña recipe includes beaten egg with a splash of milk, salt and pepper and finally breadcrumbs. They are then fried until golden brown and dried on kitchen paper. They are accompanied with a salad of cabbage, carrot and raisins.
Milanesa of gizzard
The process is longer because they are cooked with cold water and the juice of a lemon for 15 minutes and then they are kept in equally cold water so that they do not deform. Then the fat is removed to cut them into 1 cm slices. of thickness. Pass them through flour and then through beaten egg to finally land in breadcrumbs. Fry until golden brown and drain on absorbent paper, accompany with a mixed salad of arugula, greens and cherry tomatoes.
Venison milanese
Deer meat is famous for being lean and intensely flavored. For this reason, the milanesa is better to fry, because that way it gains texture, when baked it is very dry. Cut the meat thin fillets and pass through a mixture of egg, minced garlic, parsley, a touch of vinegar, a teaspoon of mustard, salt and pepper. Then bread and fry in hot oil. Accompany with pumpkin puree with some mint leaves.
Rabbit milanese
Lean, white and small in size in the cuts, the same thing happens with the rabbit milanesa as with the chicken thigh: you have to work. In this case, the hindquarters of the animal are used, the piece contains bone as if it were a supreme. It is passed through a mixture of egg, milk, chives, salt and pepper, then through breadcrumbs and fried. It can be accompanied with a salad of baby carrots, arugula and corn with a vinegar and olive vinaigrette.
Source: Ambito
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