{"id":5233,"date":"2015-09-08T21:55:49","date_gmt":"2015-09-08T21:55:49","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=5233"},"modified":"2015-09-08T21:55:49","modified_gmt":"2015-09-08T21:55:49","slug":"schnitzel-milanese-blattsalat-tomatensalat","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=5233","title":{"rendered":"Schnitzel Milanese; Blattsalat; Tomatensalat"},"content":{"rendered":"

\"Cotoletta_alla_Milanese_Blattsalat\"<\/a><\/p>\n

I think what I prepared here was a hybrid of a\u00a0dish enjoyed in several cultures, and claimed by at least two.<\/p>\n

Wiener schnitzel<\/a>\u00a0is\u00a0the national dish of Austria, even though, by European standards, its history there doesn’t seem to go back very far. Austria, and especially Vienna, may not like being reminded of this, but documentary evidence indicates that its iconic thin, breaded and pan fried veal cutlet was apparently\u00a0known as\u00a0“Lumbolos cum panitio<\/em>“, or ‘Milanese cutlet’, almost 700 years earlier than its first association with the Habsburg capital, where it became known as ‘Wiener Schnitzel<\/em>“, and remains a star today. \u00a0In fact, and as usual, I’m inclined to agree with the antiquarians, who point out that\u00a0a recipe of its description\u00a0appeared in\u00a0the late Roman\u00a0cookbook, ‘Apicius<\/a>‘, a work which remains in print today (partly, I like to imagine,\u00a0for giving the world the breaded veal cutlet, even if its author might have himself borrowed it from another).<\/p>\n

Cotoletta alla Milanese<\/a>, the Milan version of this dish, which may have been the source for\u00a0the Viennese, includes the rib bone; Palermo apparently brushes it with lard, then\u00a0pan grills it, flavoring it along the way\u00a0with oregano and\/or parmesan cheese. Okay, I’ve now given up on trying to achieve anybody’s idea of authenticity, and will forevermore just aim\u00a0for great pleasure.<\/p>\n