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milanese
Of, or in the style of, Milan. Usually refers to meat that’s been coated with flour or bread crumbs then lightly browned for a crunchy exterior. Make your own: Take a pork chop, pound it to about a half- inch, coat lightly in beaten eggs, then dredge in flour and/or bread crumbs, and sautà about 5 minutes per side. Serve with stewed tomatoes.
