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Cotoletta alla Milanese Recipe: The Milanese Veal Cutlet Staple


The Cotoletta alla Milanese is quite a common dish in the real Milan, Italy; so common, in fact, that many people simply ask for una milanese in restaurants there.

Cotoletta alla milanese recipe
Taken by Wikimedia Commons user Pier. [CC BY-SA 2.0].

The cotoletta alla milanese is simply a veal cutlet, breaded and fried. It is quite similar to the Wiener schnitzel, and rightly so, because that whole region of northern Italy, including Milan, used to be under Austrian rule.

One of the main differences is that the bone stays in when making the cotoletta alla milanese. This dish is quite a simple one with few ingredients, and it is just as easy to produce. Though there are several variations of this dish, it all basically boils down to a veal cutlet breaded and fried in clarified butter.

Buon appetito!

Cotoletta alla milanese recipe

Cotoletta alla Milanese

The Cotoletta alla Milanese, or Milanese Veal Cutlet, is quite a common dish in the real Milan, Italy; so common, in fact, that many people simply ask for una milanese in restaurants there.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Central European, Italian
Servings 4 people
Calories 550 kcal


  • 4 veal cutlets
  • 2 large eggs
  • 1 stick butter (110-120 g)
  • 1 cup breadcrumbs
  • 1 tsp salt (or to taste)
  • 1 tsp pepper (or to taste)


  • In one bowl, crack the eggs into it and mix with a pinch of salt and pepper. Stir.Prepare another bowl with just the breadcrumbs.
  • Tenderize the veal cutlets by hitting with a meat mallet or sledgehammer or anything of substantial weight that you have at your disposal.
  • Dip each cutlet into egg mixture, then dip in breadcrumb bowl, completely coating veal cutlet with both; you may dip again in both the eggs and the breadcrumbs to fully coat the cutlets.
  • Heat butter in open pan and fry cutlets until golden brown on each side.
  • Buon appetito!


Serve with some broccoli or potatoes as a contorno (side dish).
Keyword Cutlet, Veal

Pierogi Dough Recipe: Classic Dough for Quintessential Polish Dumplings


Pierogi are quite popular for its simple ingredients and unlimited options for its stuffing. It can be an appetizer, main dish, or dessert.

In this post, we’ll show you the pierogi dough recipe, the unassuming base for this classic Polish staple food.

dough being made in flour
Taken by B. Huff via unsplash.com. [Public Domain].

Pierogi are the national food of Poland, and common throughout the world for the simple ingredients and unlimited options for its stuffing. It can be an appetizer, main dish, or dessert.

Traditionally a “peasant food” in Polish cuisine, it is now quite popular to eat at almost any time of day. Pierogi can also be found spelled perogi, pierogy, perogy, pierógi, perogie, pierogie, piroghi, pyrohy, or pyrogy (depending on the language and country of origin).

This recipe is just for the dough, and you can fill in whatever ingredients you desire. The word pierogi is already the plural form, as it you generally eat more than one at a time; the Polish word for a single piece is pieróg.

dough being made in flour

Classic Pierogi Dough

Pierogi are the national food of Poland; here's the recipe for its dough foundation.
Prep Time 25 mins
Total Time 25 mins
Course Mixtures & Bases
Cuisine Eastern European, European, Poliish, Slavic
Servings 24 pierogi
Calories 20 kcal


  • 3 cups wheat flour
  • 1 large egg
  • 3/4 cup water (boiled)
  • 1/4 cup water (cold)
  • 1/2 tsp vegetable oil
  • 1/2 tsp salt (or to taste)


  • Pour the flour through a sifter and into the mixing bowl. Add a half a teaspoon of salt and the egg (egg is optional).
  • Pour the 3/4 cup boiling water slowly into the bowl, while stirring the mixture around with a whisk. Try to remove as many lumps in the batter as possible.
  • Cover the bowl for five minutes and wait. Wash some dishes or something if you have nothing better to do. After 5 minutes, add the quarter-cup of cold water, and let it sit for 15 more minutes; wash some more dishes.
  • Add the 1/2 teaspoon of vegetable oil and knead the dough for a few minutes.
  • With a rolling pin, roll the dough on a flat surface until it is uniformly about 3 mm thick.
  • Cut circles out of dough; using a large cup or small bowl is an excellent replacement for a circle-cutter.
  • Find a pierogi recipe and filling you enjoy and make some Polish dumplings!


  • Replacing much of the water with milk (anywhere from a quarter to three-quarters of the amount of water) makes the dough taste sweeter and gives it a velvety texture, perfect for making dessert pierogi or pierogi-filled with cheese.
  • Glue pierogi together by moistening half of the edge of a dough circle with some water,folding it together, and then pinching it shut.
  • Polish pierogi recipes rarely call for eggs, because it makes the finished product more hard and tough, as opposed to the soft dough that is common, which is why we leave the egg as optional.
Keyword Dough

Stone Fence Cocktail Recipe: A Colonial American Favorite (“Stone Wall”)


Meet a drink that was the favorite of many of the colonials and revolutionaries in the Northeast of what would soon be the United States – the Stone Fence.

rum drink being poured into rocks glass
Taken by A. Jaime via unsplash.com. [Public Domain].

Also commonly known as the “Stonewall” (or “Stone Wall”), this cocktail was quite simple: rum and hard cider, essentially. The infamous Green Mountain Boys and their leader, Ethan Allen, purportedly drank this mixture prior to the legendary taking of Fort Ticonderoga.

Benedict Arnold also was said to have tried this, and to have reported on the Green Mountain Boys’ doing so. Even Buffalo Bill, much later, was a fan (he preferred it with a twist of lemon).

Soon, with the westward push and expansion, the drink would evolve; during the Civil War period, it came to be made with corn whiskey and non-alcoholic apple cider. This recipe here is an attempt at the Colonial American original.

rum drink being poured into rocks glass

Stone Fence Cocktail

The "Stone Fence" cocktail, also known as the "Stonewall" or "Stone Wall," was a colonial American Favorite of the Green Mountain Boys and others.
Prep Time 2 mins
Total Time 2 mins
Course Alcoholic Drink
Cuisine American, American – Early/Colonial
Servings 1 drink
Calories 221 kcal


  • 2 oz dark rum
  • 6 oz hard cider
  • 1 pc lemon twist optional


  • In a pint glass, pour the rum followed by the hard cider.
  • That's really it. Simple, no?


Ice can be added. Also, add a twist of lemon, if you prefer.
Keyword Historical