Wannan classic tasa daga Milan ne quite kama da classic Viennese wiener schnitzel , ko da yake ya bambanta a cikin 'yan hanyoyi. Dukansu biyu sune gishiri ne, da gurasa da gurasa, amma Viennese version ne a al'ada a cikin gari da gurasa kafin a fure a man fetur ko man alade, yayin da Milanya kawai gurasar abinci ne da kuma dafa shi a man shanu .
Yi la'akari da cewa akwai bambanci tsakanin cotoletta alla milanese da kuma co s toletta alla milanese (tare da "s") - tsohuwar wani nau'i mai laushi ne kamar yadda Schnitzel yake, yayin da costoletta ya zama tsinkayyen nama sara. Dukansu suna shirye-shiryen su a cikin hanya ɗaya, suna rage lakabi don tsintsin. Kashi na kashi mafi yawan al'ada, amma tun lokacin da gwanin harshe ya fi sauƙi da sauri don shirya, wannan shi ne version da aka gabatar a nan.
Kamar Schnitzel, an yi ta al'ada tare da naman alade amma zaka iya musanya kaza ko alade a maimakon haka.
Wannan nau'i-nau'i na da kyau tare da salatin kore don haske, yanayi mai dumi ko abincin dare.
Abin da Kayi Bukatar
- 4 ƙwayoyi na fata ko kashi-in
- cutlets
- Gishiri mai kyau, don dandana
- 2 manyan qwai, dukan tsiya
- 1/2 kofin finely ground breadcrumbs, ɗauka da sauƙi toasted a cikin tanda
- 3/4 kofin man shanu salted (dakatar da wannan adadin idan kun yi amfani da kwanon rufi wanda ba a kunsa ba;
- Ana amfani da man shanu mai haske , zaka iya amfani da wannan, ko ghee, idan kana da shi, amma yana da kyau a yi amfani da man shanu akai-akai)
- Lemon wedges, don bauta wa (na zaɓi)
- Gwangwani na faski-ganyayyaki, don ado (na zaɓi)
Yadda za a yi shi
- Idan ana amfani da suturar fata: sanya su a tsakanin nau'i biyu na filastik filastik ko takarda takarda da laban tare da roba mallet zuwa kimanin 1/4-inch kauri.
- Idan kana amfani da kashi-kashi: Kashe kaya mai yawa kuma ka sanya kananan bishiyoyi a kusa da gefuna da tsutsa tare da tsintsin wuka mai laushi don hana tsutsa daga curling sama yayin da suke dafa.
- Sanya ƙwai da aka zana da gurasar a cikin manyan bakuna biyu, masu tasowa marasa kyau ko gilashin rimmed.
- Ka wanke nama tare da tawadar takarda, gishiri da sauƙi, sa'an nan kuma tsoma kowane ƙwanƙwasa ko yayyafa na farko a cikin ƙwaiyaccen ƙwai, girgizawa a hankali don cire duk wani abu mai yawa, sa'an nan a cikin gurasar, juya don rufe bangarorin biyu kuma latsa ƙasa don tabbatar da crumbs bi. Shake ɗauka da sauƙi don cire duk wani ɓarna.
- Narke man shanu a cikin babban skillet kuma lokacin da kumbura ya rage, ƙara cutlets kuma dafa da sauri a kan matsakaici zuwa matsakaiciyar zafi, juya sau daya zuwa launin ruwan kasa da bangarorin biyu.
- Ku bauta wa zafi, wanda aka tanada da faski da lemun tsami (wanda ba dama ba ne: za ku iya sanya 'yan kuɗi a saman kowace cutlet yayin bauta).
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 914 |
| Total Fat | 65 g |
| Fat Fat | 32 g |
| Fat maras nauyi | 23 g |
| Cholesterol | 489 MG |
| Sodium | 384 MG |
| Carbohydrates | 16 g |
| Fiber na abinci | 2 g |
| Protein | 65 g |