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We're very excited about renowned New York butcher Pat LaFrieda's new cookbook, the aptly named MEAT: Everything You Need To Know. In addition to a hearty lineup of LaFrieda's signature recipes, you'll learn the butchery skills you need to know through stunning photos and detailed diagrams. Take a classic veal Milanese and make it even better with a genius trick from the meat master. 

We're very excited about renowned New York butcher Pat LaFrieda's new cookbook, the aptly named MEAT: Everything You Need To Know. In addition to a hearty lineup of LaFrieda's signature recipes, you'll learn the butchery skills you need to know through stunning photos and detailed diagrams. Take a classic veal Milanese and make it even better with a genius trick from the meat master. 

Milanese is a classic dish for which veal chops are pounded thin, breaded and fried. My favorite place to eat Milanese is a small restaurant, Scalinatella, on the Upper East Side in Manhattan. What makes theirs special is the crust, which is really flavorful and extra crunchy. Their secret is to use crushed breadsticks instead of traditional breadcrumbs for the breading, a trick that I have adopted.

Reprinted with permission from MEAT