Hello gourmet recipe fans! Today at Paulina Cocina we have a recipe that will make you look like dukes and duchesses: Milanese Swiss style. And if we say “Swiss style” we think it is all sophistication and elegance, but it is simply a Milanese with a white sauce and cheese, which is all that is good. An easy recipe to make, with the option of Swiss style veal Milaneseo Swiss style chicken Milanese.
Let’s see the easiest way to do it The two most traditional variants of this preparationWith the recipe we provide you can make either of these two alternatives, as well as leaving you with some tips and ideas for accompaniments to enjoy them at home.
About Milanese a la Suiza
The Milanese Swiss Style It is a culinary gem that combines the traditional Milanese with breadcrumbs, a touch of white sauce and melted gratinated cheese. The fusion of the crunchy texture of the Milanese With the creaminess of the cheese and sauce it creates a unique dish that becomes irresistible.
The preparation is not too complicated. It can be done with chicken or meat Milanesewhich are baked or fried, according to the diners’ tastes. A creamy white sauce is prepared and an intensely flavored cheese is added to give depth to the dish.
5 Characteristics of Swiss Milanese
- Crispy and creamy: Milanesa a la Suiza offers the perfect combination of a crispy outer layer and a juicy core, all topped with melted cheese.
- Salsa irresistible: The white sauce, made from milk, flour and butter, adds a silky texture that enhances the flavour of the Milanese, turning it into a true delicacy.
- Adaptable: Although the classic recipe is that of Swiss style veal Milanese lends itself to multiple variations, including or Swiss style chicken milanesas or the pork version.
- Simplicity with a sophisticated touch: Despite its elegance, Swiss Milanese It maintains the essence of home cooking, allowing everyone to enjoy its charm without complications.
- Versatility: The white sauce can be made according to the consistency preferred by the diners. More or less thick. In addition, you can experiment with different types of cheese, from those with an intense flavor, such as provolone, to milder ones, such as fresh or mozzarella.
What’s in Swiss Milanese sauce?
The white sauce or bechamel is the magic ingredient that elevates the Swiss Milanese to another level of sophistication. With its base of milk, flour, butter and a touch of nutmegcreates a smooth texture and an unmatched flavor.
It is very simple to make and with few ingredients you can achieve a thick and tasty consistencyIts ability to envelop each Milanese with its creamy layer makes it the perfect complement to this very special dish. Cheese can be added to the sauce preparation for a more intense flavour, in addition to the pieces of cheese on top for the gratin.
Methods of preparation and variations of Milanese a la Suiza
- Fried and baked in the oven: Fry the milanesas (chicken, beef or pork) until golden brown, taking care not to burn the breadcrumbs. Then place them on a baking tray and cover them with white sauce and grated or cubed cheese. Allow to gratinate until the cheese melts and turns golden brown.
- Swiss-style veal Milanese In the oven: Milanese are baked in the oven, on a tray with a little oil. After cooking on one side, the white sauce and cheese are placed on the other, and cooked until the desired gratin is achieved.
- Swiss style chicken Milanese: This variant is also very common and can be made with boneless breast or thigh.
- Milanese a la Switzerland with mushrooms: Add mushrooms sautéed with garlic and parsley on top of the Milanese after topping it with sauce and cheese. This variation adds an earthy flavor to the classic recipe.
- Swiss with tomato and basil: Add tomato slices and fresh basil leaves on top of the Milanese before topping it with sauce and cheese. This variation highlights the fresh flavors and combines taste styles.
- Switzerland with bacon: A few strips of crispy bacon over the sauce and cheese before serving will add a smoky, crunchy touch.
Tips for a perfect Milanese a la Suiza
Let’s first talk about the topic of Use tender cuts of meatsuch as the rump, the loin or the peceto. If they are made from chicken, whether breast or leg, try to cook them so that they do not dry out the meat.
- Creative breading: Experiment with breadcrumb mixes that include dried herbs, garlic powder or other seasonings to add pops of flavor.
- Oil temperature control: Check that the oil is hot before dipping the milanesas in to achieve a crispy fry.
Don’t forget to opt for fresh or hard cheesescan be a factor that makes a difference, depending on the flavor you are looking for. Last but not least: the presentation counts. Accompanying Milanese to Switzerland with a fresh salad or some fries for a complete experience.
4 options to enjoy Milanese a la Suiza
- Crispy French Fries: French fries are the perfect accompaniment to milanesas. The important thing is to cook them in plenty of hot oil, in several batches, so that they are not greasy and very crispy.
- Arugula Salad: Counter the richness of Milanese a la Suiza with the freshness of a salad with arugula and a crunchy ingredient, such as peanuts. This salad will bring a refreshing balance to the dish.
- Milanese sandwich: Swiss Milanese can be transformed into a gourmet sandwich. Simply place a slice of Milanese between two slices of baguette and add ingredients such as sun-dried tomatoes and a traditional pesto.
- Noodles with Milanese: One of the great combinations that was born in homes and became a trend in restaurants is noodles with butter and grated cheese, accompanied by Milanese cutlets. And if it’s Swiss style, even better!
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Recipe for Milanese Swiss Style
Yield: 4 portions
Preparation time: 45 minutes
Ingredients
- 4 steaks (chicken, beef or pork)
- 1 cup grated Parmesan or provolone cheese
- 1 cup breadcrumbs
- 2 eggs
- 1 tablespoon chopped parsley and garlic
- Salt and pepper to taste
- Oil for frying
- 4 tablespoons of butter
- 4 tablespoons of flour or cornstarch
- 2 cups of milk
- 1 pinch of nutmeg
How to make Milanese a la Suiza step by step
- In a deep plate, beat the eggs with the tablespoon of chopped garlic and parsley. Season with salt and pepper to taste. Place the breadcrumbs in a large bowl.
- Dip each piece of beef or chicken into the beaten egg, making sure to cover it completely, then coat it in the breadcrumbs, pressing lightly so that it adheres well to the meat. Repeat this process with each piece of beef or chicken.
- Heat enough oil in a large frying pan over medium heat. Fry the milanesas until golden brown on both sides (approx. 4-5 minutes per side). Remove and place on absorbent paper to remove excess oil.
- To make the sauce, melt the butter over medium heat in a separate pan. Add the flour and stir constantly to form a roux. Cook for 1-2 minutes until light golden in color.
- Pour in the milk little by little while continuing to stir to avoid lumps. Add a tablespoon of grated cheese and cook until the mixture thickens and has a creamy consistency. Season with a pinch of nutmeg and salt to taste.
- To gratinate, heat the oven and place the milanesas on a plate. It is best to do so on the lower part or in the grill of the oven.
- Pour the sauce over the milanesas, covering them completely. Sprinkle the rest of the grated cheese over each milanesa and bake until the cheese is melted and golden, which will take approximately 5 minutes. Serve garnished with chopped fresh parsley on top.
Source: www.paulinacocina.net
