Grouse Milanese - An Italian Classic Gone Upland
Milanese is a traditional Southern Italian breaded and fried meat style that can be tweaked to anyone's taste.
Ingredients
- 4 Ruffed Grouse Breasts, butterflied (can substitute with just about any upland game bird breast)
The Egg Wash
- 1 egg
- ½ whole milk or cream
The Breadcrumbs
- 1 cup Italian style breadcrumbs
- ¼ cup flour
- 1 tbsp. onion powder
- 1 tbsp. dried parsley (can use fresh)
- ½ tbsp. garlic powder
- kosher salt to taste
Instructions
- In a frying pan add olive oil to make about a ¼” deep in the whole pan and set heat to a low setting.
- In a bowl, beat together the egg and milk until consistent.
- In another bowl, mix the dry ingredients together.
- Lay plastic wrap over the grouse meat on a cutting board and pound with meat tenderizer or rolling pin. (Do not go to crazy here; you do not want them too thin like other Italian style breaded meats).
- Test the heat of the pan by dipping finger in water and flicking a a few drops into pan and see if it sizzles. Be careful to not overheat the olive oil.
- Dip a grouse slice in egg wash then coat with breadcrumb mix. I usually use a spoon to press the mix in well on both sides.
- Add slice to pan and repeat till all the meat is in the pan.
- Each piece should cook for about 2 mins per side. Do not be afraid to pull a piece and cut open and test. Since this is grouse and we are trying to not dry it out, timing may vary depending on stoves and pan heat distribution.
- Remove pieces onto a plate with either newspaper or paper towels to absorb excess oil.
- Serve over a salad or with some kind of side. Pay close attention the subtle influence of the spices and reinvent this recipe on your next try!
Notes
Italians are known to use every part of an animal. That is the way I grew up, and I am overjoyed when I see modern sustainable movements push for similar food habits. Breasting out a ruffed grouse still leaves a vast amount of meat on the bird. I suggest that you use the rest of the bird boiled down into soup, pies, or even in Italian style sauces. After that, adding the bones to compost, or even further boiling for broth are all ways to give that bird's life the greatest purpose.
You will also have left over egg and breadcrumbs from this process. The best way to use it up is to make a small pasta dish using both. Starting with things left over in the fridge like vegetables, or meats. Add in breadcrumbs fry, add pasta, continue to fry, and add egg mix at the end. Sauce bases can be anything from oil and wine to lemon or cream. Experimentation is a great way to not only cater to your own tastes but also achieve zero waste.
Nutrition
Calories: 400kcal
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