Stale bread uses

I want to try this recipe!
http://www.tasteofhome.com/Recipes/Apple-Pie-Sandwiches
Sounds yummy, hot with vanilla ice cream.

 

COTOLETTA ALLA MILANESE translated by Google


accademiabarilla.it

for 4 people
4 veal cutlets cut as high as the bone
100 g of butter
2 eggs
100 g of flour
200 g of bread crumbs
salt
1 lemon
Preparation15 minutes for preparation + 15 minutes cooking
Slit the outer skin of the ribs because not rise during baking and flatten slightly with a meat mallet tapping.
Them in flour so that this adheres uniformly to the ribs, patting with hands to remove the excess.
With a fork, beat the eggs in a bowl, then dip each slice one at a time by holding the bone, so that it is fully moistened impanatele egg and then immediately passing the bread crumbs that have been placed on a large plate, pressing with the palm of the hand so that the bread crumbs to adhere entirely on each slice.
Place a pan with butter and then let it melt over high heat so soon as it is melted, let cook ribs one by one 8 minutes per side until they become golden brown, then remove them from the pan and place them in a dish covered absorbent paper, season with salt and garnish with lemon wedges.
They are also excellent taste cold. This preparation is needed veal of the highest quality: the tradition that each rib has the bone where the flesh clings "flag".
Chef's Tips
If you want to enjoy the Milanese cutlet as usual, you can cover with foil the bone, also called the handle, to allow diners to take it between your fingers and spolparlo easily.