Along with the cake and the risotto alla Milanese cutlet is the most traditional dish of the gastronomic culture of Lombardy. Always at the center of a dispute between Milan and Vienna on his authorship of origin, the cutlet derives its name from the chop, slice the veal loin with bone, breaded and then fried in butter.

The Wiener Schnitzel is now present in both calf that pork, with significant differences in cost for the consumer: It ranges from 25/28 EUR per piece for the calf to 5/7 € for the pig. Gianluca Zamboni, owner of 'Old Butcher Ghioldi of Modena, preparation in both versions and sees it as a ready to cook that knows no crisis: in summer and in winter is one of the most popular dishes from customers, often ordered on request and always present in the window of his lovely butcher. The secret of a good Wiener Schnitzel is in the flesh and in the breading. Last but not least, even the cooking must be done well to ensure a soft flesh but at the same crisp, flavorful and tasty. The quality of the meat here is fundamental to the excellent performance of the TV. For the preparation of Wiener schnitzel made ​​from pork Gianluca Zamboni uses only meat from a farm in Lower Modena. Are two versions of cutlet most widespread: a 3 cm high, in which the meat has a soft consistency, and the other, however, previously beaten before dell'impanatura and therefore more crisp.

For more information:

Ancient Butcher Ghioldi

Via Trivellari, 5 - Modena center

Tel: 059 4279499

Wiener Schnitzel

Ingredients

• pork or veal

• eggs

• breadcrumbs

• salt

Preparedness

Take the last 4 loin pork chops. Proceed with the abutment and the engraving of the board in order to prevent curling during cooking. Remove the excess bone. Then go into the egg yolk previously beaten, seasoned with salt and pepper, and then in the breadcrumbs.

Cooking

The pork chop should be cooked in butter only made ​​bubbling from the heat, making brown on both sides (7-8 minutes per side). For a lighter cooking in the pan can be dosed half butter and half oil. After baking, switch the chop in paper towels to remove excess oil and serve immediately on the table to keep it cool. It may be accompanied with a slice of lemon, salad or French fries. However, it is also a variant of the most widespread summer, just as appetizing and tasty, which is served cold, covered with chopped tomatoes and arugula.