El Rincón de Freddy: Milanesa Casanova con Vegetales Gratinados

Freddy_QueMirar

La eterna pregunta: ¿De dónde viene la milanesa?

Al principio, se aceptaba que la carne empanizada nació en Viena, ya que un clásico de la cocina austríaca es el schnitzel, muy parecido a una milanesa, luego difundido como wiener schnitzel o escalope vienés. En 1948, el mariscal austríaco Radetzky, enviado al norte de Italia para frenar la rebelión contra los Habsburgos, descubrió en Milán la receta original, la de los lombardos, que preparaban un escalope, impregnado en huevo y pan rallado y frito en manteca. Radetzky regresó a su país con la novedad de la receta mucho más antigua que la del wiener schnitzel. De esta manera comenzó la controversia sobre su origen. Luego, para colmo, intervinieron los alemanes, que presentaron un manual de cocina berlinesa de 1838, en el que describían la técnica de empanizar la carne. También ellos reclaman la paternidad de la milanesa.  Sin embargo, en los menús de los restaurantes de Europa, incluida Italia, la preparación figuró hasta 1900 con su nombre austríaco (escalope a la viennoise).

Hoy les presento una exquisita Milanesa Casanova con Vegetales Gratinados.

Ingredientes: 

  • 1 pechuga de pollo
  • 4 dientes de ajo
  • 50 g de jamón
  • 50 g de queso
  • Harina, pan rallado y huevos para empanar
  • 1 cucharada de mostaza
  • Comino, sal, pimienta, romero
  • 1 atado de perejil
  • 1 atado de cebollita en hojas
  • 1 mandioca
  • 1 batata
  • 1 tomate grande
  • 200 g de queso cuartirolo
  • 200 cc de crema de leche
  • 50 g de aceitunas

Preparación:

Cortar la pechuga en mariposa, condimentar con romero, pimienta y sal. Cortar la cebollita, el perejil, el jamón, el queso  y ajo. Agregar y mezclar con la galleta molida.

Pasar el pollo por harina, luego por el huevo (nunca agregar leche al huevo) y por último por la galleta molida con los demás ingredientes.

Pincelar con aceite una lámina de papel aluminio. Disponer la Milanesa y envolver completamente.

Llevar a horno 200 grados por 20 min.

Además aparte laminar la batata, la mandioca y cortar tiras finas de tomate y morrones. Agregar la crema de leche y queso, también la aceituna  en una bandeja y enviar a horno moderado por 25 minutos.

milanesa casanova con vegetales gratinados

Publicado por

Freddy Almirón

Chef en La Mañana de Cada Día, en Arriba Paraguay y de UPISA Alimentos. Asesor e Imagen de NGO para su Línea de Centrales de Cocción Inteligente. ¡Listo para compartir mis recetas con ustedes!

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