Secondi (parte1) - Second course

Milanese cutlet (Cotoletta alla milanese)

Ingredients:
Slice of meat
Eggs
Bread crumbs
Oil

Process:
Take slices of meat and dip it in beatens eggs and in bread crumbs.
Dip slices in boiling oil for fry it. When this is fried do desired shape (or classic or swivel with a "cannolo").
Regular of salt and arrange.

Rabbit with rosemary and lemon (Coniglio al rosmarino e limone)

Ingredients:
1 rabbit
Celery, carrot, onion
Flour
Oil
White wine
Rosemary
Lemon peel

Process:
Bone and wash rabbit. Cut and brown celery, carrot and onion with oil.
Flour rabbit and cook it with oil in a pan. Shade browned with win. When the rabbit is cooked, put it in the pan of browned and cook it more. Separate rabbit from browned and whisk it for create sauce.
Chop rosemary and lemon peel and add its to the finished dish.

Salti in blocca alla romana


Ingredients:
Veal meat
Oil
Butter
Flour
Parma ham
Sage
White wine
Salt
Ground pepper

Process:
Flatten slices of meat with the meat tenderizer.
On each slices, cover one slices of parma ham and next cover one leaf of sage. Tie all with a toothpick.
Flour slices completes. Next put a bit of oil in a pan, add one piece of butter and dissolve it. Put slices in this pan and cook its (about 3-4 minutes for each side). During cooking move with spoon from time to time and add salt, ground pepper and shade with white wine. When the slices are ready, put in a baking tin with their sauce obtained. Repeat this operation untill slices finish. Gratin in oven to 160°C for about 10 minutes.

Pork roast (Carrè di maiale al forno)

Ingredients:
Pork meat
Aromas (Rosemary, ground pepper and sage)

Process:
Put meat on a baking tin and enrich it with aromas.
Bake to 190°C untill the outside of meat is well roasted.