Ingredients with Measurements:
- 4 veal cutlets, pounded thin
- 1 cup all-purpose flour
- 3 eggs, beaten
- 2 cups breadcrumbs
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1/2 cup olive oil
- Lemon wedges, for serving
Special equipment needed:
- Meat mallet
- Three shallow dishes for dredging
Step-by-step instructions:
1. Preheat the oven to 200°F.
2. Place the flour in one shallow dish, the beaten eggs in another, and the breadcrumbs mixed with Parmesan cheese in a third.
3. Season the veal cutlets with salt and pepper.
4. Dredge each cutlet in the flour, shaking off any excess.
5. Dip the cutlets in the beaten eggs, then coat them in the breadcrumb mixture, pressing the crumbs onto the meat to ensure they stick.
6. Heat the olive oil in a large skillet over medium-high heat.
7. Once the oil is hot, add the breaded cutlets to the skillet and cook for 2-3 minutes per side, until golden brown and crispy.
8. Transfer the cooked cutlets to a baking sheet and keep warm in the oven while you cook the remaining cutlets.
9. Serve the veal Milanese hot with lemon wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
5. Temperature:
Preheat the oven to 200°F.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 670
Fat: 40g
Protein: 50g
Carbohydrates: 25g
Fiber: 1g
Sugar: 1g
Sodium: 950mg
Substitutions for ingredients:
- Chicken or pork cutlets can be substituted for veal cutlets.
- Panko breadcrumbs can be used in place of regular breadcrumbs.
Variations:
- Add herbs, such as parsley or basil, to the breadcrumb mixture for extra flavor.
- Top the cooked cutlets with a fresh arugula salad dressed with lemon juice and olive oil.
- Serve the veal Milanese with a side of spaghetti tossed with tomato sauce.
Tips and tricks:
- Pound the veal cutlets thin and evenly to ensure they cook evenly.
- Use one hand for the wet ingredients and one hand for the dry ingredients to avoid clumping.
- Don't overcrowd the skillet when cooking the cutlets to ensure they cook evenly and get crispy.
Storage instructions:
Store any leftover veal Milanese in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the cutlets on a baking sheet and bake in a preheated 350°F oven for 10-12 minutes, until heated through.
Presentation ideas:
Serve the veal Milanese on a platter with lemon wedges and a sprinkle of chopped parsley.
Garnishes:
Garnish the veal Milanese with a sprinkle of chopped parsley or basil.
Pairings:
Pair the veal Milanese with a crisp green salad and a glass of white wine.
Suggested side dishes:
Serve the veal Milanese with a side of roasted vegetables or a simple green salad.
Troubleshooting advice:
- If the breadcrumbs aren't sticking to the meat, try pressing them on more firmly or adding a little more beaten egg to the mixture.
- If the cutlets are cooking too quickly or burning, reduce the heat slightly.
Food safety advice:
Make sure to cook the veal cutlets to an internal temperature of 160°F to ensure they are safe to eat.
Food history:
Veal Milanese is a classic Italian dish that originated in Milan. It is traditionally made with veal cutlets that are breaded and fried until crispy.
Flavor profiles:
Veal Milanese is crispy and savory, with a nutty flavor from the Parmesan cheese.
Serving suggestions:
Serve the veal Milanese with lemon wedges on the side for squeezing over the top.
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Region: Italian