#22 of italian forgotten classic: Milanese in Carpione

#22 of Italian Forgotten Classics: Milanese in Carpione (Lombardia)
Milanese in Carpione is fried cutlet meets garden marinade — soft, sharp, and full of summer memory.
Ingredients (Serves 3–4):
• 400 g (14 oz) thin-sliced veal or chicken cutlets• 2 eggs• Breadcrumbs (for coating)• Vegetable oil for frying (sunflower or peanut oil)• 1 medium onion, thinly sliced• 1 zucchini, sliced• 2 garlic cloves, sliced• A few fresh sage leaves• 1 bay leaf• 1 sprig rosemary• 120 ml (½ cup) white wine• 240 ml (1 cup) white wine vinegar• 2–3 tbsp olive oil• ½ tsp sugar (optional)• Salt and pepper to taste
Instructions:
1. Season the eggs with pepper and a splash of olive oil.
2. Dip the thin-cut veal or chicken into the egg, then coat with breadcrumbs.
3. Fry in hot vegetable oil at 180°C (355°F) for about 1 minute per side, or until golden and crisp. Drain and cool.
4. In another pan, heat olive oil and gently cook the zucchini and onion slices.
5. Add garlic, then deglaze with white wine. Let reduce slightly.
6. Add vinegar, sugar (if using), and the herbs. • You can add herbs whole and remove them later, or chop small and leave them in.
7. Once it comes to a simmer, turn off the heat. Let the marinade cool and infuse for 1 hour.
8. In a deep dish, layer: first carpione (the marinade), then fried cutlets — alternating until finished.
9. Cover and chill in the fridge for 24 hours before serving. Serve cold or at room temp.
#milaneseincarpione #italianforgottenclassics #lombardiafood #vinegarmarinade #oldworldflavors #summerpreserves #italiandishesyounevertried