La Diez

We prepare the classic milanesa, escalope or schnitzel. schnitzel or schnitzel. The most the Neapolitan Milanese with tomato sauce and mozzarella. mozzarella. To the ‘onlooker’, a milanesa is a fillet of meat, which is breaded. For us it is much more. There are 3 pillars that every good milanesa has to fulfil: 1. The selection of the meat: Vigorous, tender and without any without any nerves that might surprise you after the breading and breading and that can give you a hard time. We select the meat meticulously, piece by piece, and we cut it piece by piece and we cut it every day. a. In our case we use veal Avileña beef, which we buy directly from livestock. 2. The marinade: With personality, with spices that enhance the meat's enhance the flavour of the meat without stepping on it and with a point of freshness to counterpoint the fried meat. fried. 3. The breading: Crunchy, attractive, thin, that sits in the bite but does not that is easy to bite but does not detract from the flavour of the the flavour of the meat. We do not use flour, just egg and breadcrumbs. a. We use breading every morning and every the product that is consumed at lunch or dinner. meals or dinners. We do not freeze.