Quote:
|
Originally Posted by lauracipolla
....al menos en buenos aires y sus alrededores las hacemos principalmente con carne de ternera (veal) (cortes: bola de lomo, cuadril, nalga) -y por si alguien no sabe, se pasan las lonjas finitas de carne por huevo batido y después por pan seco triturado o rallado.. ..
"parmesan" (parmesano, en español) es el nombre de un tipo de queso. nada que ver con [nuestras] milanesas!
I vote for NOT TRANSLATING typical dishes like "pizza", "burritos", "ravioli", "fondue", "strudel", "gazpacho", "barenike", "chau fan"... -or our very own " empanadas", " asado" and " milanesa"!!! 
laura |
We cook our Milanese (anyway..nuestra
) in the same way, but i think you've explained it better then me
About "parmesan" (Parmigiano, here in Italy) i hope everyone knows that this is another finest product of Italy, this wonderfull land of sun, pizza, parmigiano, robbish...just joking, don't worry.
parmigiano is a kind of cheese born in the region of Parma, a nice city located in Pianura Padana. parmigiano has recieved since not so long ago a kind of trade mark that guarantees the autenticity of this product. There's another cheese really similar to parmigiano: grana padano. The first is better but the second is cheaper. We use parmigiano or grana padano almost only on pasta (spaghetti, maccheroni, penne and so on, with the exclusion of pasta with fish or salsa with fish flavour.
Ciao, have a nice day
Ita