Thursday, October 18, 2007

Milanese cuisine

During my trip, I try to eat Milanese cuisine. One of such is cotoletta alla milanese, deep-fried breaded veal chop. I learn that there is an endless debate on whether Vienna or Milan is the first to invent this style of cooking. But I also learn that the origin of tonkatsu, a Japanese dish of deep-fried breaded pork fillet dating back to the early 20th century, can also be Milan.

I also have a Milanese saffron risotto, which is okay.

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