Sheila Lukins, Julee Rosso

Milanese

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About
Literally “from Milán,” the term is used to describe food that has been dipped in flour, then egg, then bread crumbs, and sautéed in butter.