I make this dish whenever we have company. I follow it as is except for the cut of meat. I usually use veal cutlets as they are easier to handle. Once everything is done cooking, the cutlets have broken down into a sort of pulled-pork texture, stew concoction. I still dredge them in the flour prior to cooking. When I can find veal that has actually been cubed for a stew, I use that instead but the cutlets really do work. And like everyone else, I must note that this goes great with your classic Milanese risotto.
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