|Chile's Chicken Valdostana|
“Milanese” is god’s gift to people who love fried food but are afraid to admit it. This easy-to-conquer technique coats meat with crunchy, crispy bread-crumbs. The meat is dipped in flour, then in egg and finally in breadcrumbs. Originally, I tasted it as a “Cotaletta di Vitello alla Milanese”, a restaurant favorite Veal chop that eventually became so expensive; I shifted over to Pork Chops. In Argentina, I sampled the dish with beef, its most popular form there. In Chile, a version called “Valdostana” adds melted cheese and a slice of ham. And despite everything Austrians tell you, Wiener Schnitzel, their national dish, is a variation of Milanese.