Typically, it’s more Holsteiner than Milanese to top a Schnitzel/ Scallopine with a fried egg!
Being Toronto, the egg was probably just added to make it a Brunch Milanese.
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I did not know that.
Interesting.
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It’s traditional to use a bone-in veal chop for a Milanese.
Here’s a photo of the “Cotoletta con Osso di Vitella alla Milanese” I enjoyed in Milan’s Antica Osteria Cavallini last May.
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Good to know!
I didn’t know that!
Any time I’ve ordered Milanese at Italian restaurants in North America, the cut has been boneless. I haven’t ordered it in Milan.
I think my Austro- Hungarian bias and background is showing. 
Also, my exposure to the Mexican (usually chicken) Milaneses popping up around town.
Okay- I see online, and it makes sense, that the Cotoletta / Cotolette Milanese is/are a bone -in cutlet.
Whereas, it would be called Scallopine Milanese if it was a boneless cutlet.
It’s called Vitello Milanese on the menu, which could be used for either.
It looks like Cotoletta Milanese is sometimes a thick breaded veal chop, not a thin one.
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Also, Finnish Ooperaleike / opera cutlet
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A thinner boneless variation on the Milanese that can be found on menus in Milan is the “orecchia di elefante” or “elephant’s ear”, which is pounded out to the size of a dinner plate, much like a Wienerschnitzel.
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Yes, that’s what I associate as being Vitello Milanese in North America.
I learned a lot today.
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Enjoyed fresh sandwiches from Ai Fam on Harbord St, a block west of Spadina.
Neat spot. I’ll be back.
https://aifam.ca/
The Caprese is made with sun-dried tomatoes instead of fresh.
I tried the Caprese and the Primavera sandwich. I liked the Caprese a little more than the Primavera.
Their bread is amazing.
They have frozen lasagna, gnocchi and pasta, too.
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" DaNico " - Another future Michelin 1* candidate?!
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I was just walking past today, wondering what it is like.
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Executive Chef was previously at Don Alfonso 1890.
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We were at one of the restaurants with the Ultraluxe bathrooms and I don’t see the big deal. Do they send someone in after every guest to put a sticker on the toilet paper? Because both rolls had stickers on them when I went in. Also, it was a dark clubby bathroom so you can’t really see dirt.
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Enoteca Sociale
Viaggio
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Tried Stella’s kitchen as they just opened up and nearbyon DuPont.
The interior is very kitschy and space is huge. It’s a new type of restaurant by the pour house group. Portions are generous and food is better than other chain offerings imo (combo, scaddabush etc.) service needs to be ironed out. Priced somewhat reasonable I think as well.
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Carolina at 772 Dundas W, just west of Bathurst, had a facelift this summer. It’s a café during the day, and a restaurant at night.
I tried the mushroom pasta and Insalata Mista to go tonight.
Their pizza is supposed to be good.
The staff are friendly. I will be back.
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That all looks lovely. How was Carolina?
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I like it. I haven’t tried the pizza yet.
It feels more Italy Italian than Enoteca Sociale, Bar Vendetta or Viaggio, the other upscale Italian joints I like a lot on Dundas W.
The current online menu is a little different than the actual current menu. I think the menu changes fairly often.
Probably the best restaurant within a 10 minute walk of Toronto Western for me, without pretense.
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If I were staring at pastas and salads like that, it’d be a while before I looked at pizza.
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