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Here we are Chef. I worked many years in Milano where the Milanese is like a religion. Naturally with veal and with the bone.I must say you way of making the Milanesa with beef tenderloin, at the first very moment made me surprised. But I must say at the end your way is very creative and with your special salad makes a wonderful mixture of real flavor. I will do it this way in may season in Italy.
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