Ingredients with Measurements:
- 4 veal cutlets, pounded thin
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1/4 cup olive oil
- 1/4 cup unsalted butter
- Lemon wedges, for serving
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Season the veal cutlets with salt and pepper.
3. Place the flour in a shallow dish, the beaten eggs in another shallow dish, and the breadcrumbs mixed with Parmesan cheese in a third shallow dish.
4. Dredge each veal cutlet in the flour, shaking off any excess. Then dip it in the beaten eggs, and finally coat it in the breadcrumb mixture, pressing the crumbs onto the meat to adhere.
5. Heat the olive oil and butter in a large skillet over medium-high heat. Add the breaded veal cutlets and cook until golden brown on both sides, about 2-3 minutes per side.
6. Transfer the veal cutlets to a baking sheet lined with parchment paper.
7. Bake in the preheated oven for 10-12 minutes, or until the internal temperature of the veal reaches 145°F.
8. Serve the baked veal Milanese hot with lemon wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Preheat the oven to 375°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 492
Fat per serving: 27g
Carbohydrates per serving: 28g
Protein per serving: 34g
Substitutions for ingredients:
- Chicken or pork cutlets can be substituted for veal cutlets.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Grated Pecorino Romano cheese can be used instead of Parmesan cheese.
Variations:
- Add chopped fresh herbs, such as parsley or basil, to the breadcrumb mixture for extra flavor.
- Serve the baked veal Milanese with a side of marinara sauce for dipping.
- Top the baked veal Milanese with a fried egg for a twist on the classic dish.
Tips and tricks:
- Make sure to pound the veal cutlets thin so they cook evenly.
- Use a meat thermometer to ensure the internal temperature of the veal reaches 145°F.
- For extra crispy breading, use a combination of butter and oil to fry the cutlets.
Storage instructions:
Leftover baked veal Milanese can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the baked veal Milanese, place it in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the baked veal Milanese on a platter with lemon wedges and fresh herbs for garnish.
Garnishes:
Lemon wedges and fresh herbs, such as parsley or basil, make great garnishes for this dish.
Pairings:
This dish pairs well with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Caprese salad
Troubleshooting advice:
- If the breading is falling off the veal cutlets, make sure to press the breadcrumbs onto the meat firmly to adhere.
- If the veal cutlets are not browning evenly, adjust the heat on the skillet as needed.
Food safety advice:
- Make sure to cook the veal cutlets to an internal temperature of 145°F to ensure they are safe to eat.
- Always wash your hands and any surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
Veal Milanese is a traditional Italian dish that originated in Milan. It is typically made with breaded and fried veal cutlets, and is often served with a side of arugula salad.
Flavor profiles:
This dish is crispy, savory, and slightly tangy from the Parmesan cheese and lemon wedges.
Serving suggestions:
Serve the baked veal Milanese hot with a side of roasted vegetables or a simple green salad.
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Region: Italian