16 Nov COTOLETTA MILANESE ALLA BOLOGNESE, DETTA ANCHE ORECCHIE DI ELEFANTE
Weekend Special: November 17 – 19, 2017
The veal cutlet Milanese style in Italy is known all over and considered the best of the best. Not everybody knows the fancy version Luisa Silvia is preparing this weekend for her guests that will celebrate the combination of the elephant ears shape and Bolognese flavor mix.
Free range veal porterhouse pounded to 1/4 of an inch and covered on the top with a mix of ground Prosciutto di Parma, Parmigiano Reggiano and black truffles. Lightly breaded.and cooked in clarified butter until golden and crispy. Served with roasted potatoes, thyme confit, cherry tomatoes and micro greens. Will serve two or more.