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
- 4 cups arugula
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup balsamic vinegar
- 1/4 cup extra-virgin olive oil
Special equipment needed:
- Meat mallet
- Large skillet
- Mixing bowls
- Salad bowl
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.
4. Beat the eggs in another shallow dish.
5. Mix the breadcrumbs and Parmesan cheese in a third shallow dish.
6. Dredge each veal cutlet in the flour, shaking off any excess.
7. Dip the cutlets in the beaten eggs, then coat them in the breadcrumb mixture.
8. Heat the olive oil in a large skillet over medium-high heat.
9. Add the breaded veal cutlets to the skillet and cook for 2-3 minutes on each side, until golden brown and crispy.
10. Transfer the cutlets to a baking sheet and bake in the oven for 5-7 minutes, until cooked through.
11. In a salad bowl, combine the arugula, cherry tomatoes, and red onion.
12. In a small bowl, whisk together the balsamic vinegar and extra-virgin olive oil to make the dressing.
13. Drizzle the dressing over the salad and toss to coat.
14. Serve the crispy veal cutlets with the arugula salad on the side.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
5. Temperature:
Preheat the oven to 375°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 570
Fat: 36g
Saturated Fat: 9g
Cholesterol: 182mg
Sodium: 607mg
Carbohydrates: 26g
Fiber: 2g
Sugar: 4g
Protein: 36g
Substitutions for ingredients:
- Chicken or pork cutlets can be substituted for veal cutlets.
- Baby spinach or mixed greens can be substituted for arugula.
- Red wine vinegar or lemon juice can be substituted for balsamic vinegar.
Variations:
- Add a squeeze of lemon juice to the arugula salad for extra flavor.
- Top the crispy veal cutlets with a dollop of ricotta cheese and a sprinkle of chopped fresh herbs.
- Serve the cutlets with a side of roasted potatoes or grilled vegetables.
Tips and tricks:
- Use a meat mallet to pound the veal cutlets thin for even cooking.
- Make sure the oil in the skillet is hot before adding the breaded cutlets to ensure a crispy crust.
- Let the cutlets rest for a few minutes before slicing to keep them juicy.
Storage instructions:
Leftover veal cutlets can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the veal cutlets, place them on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, until heated through.
Presentation ideas:
Arrange the crispy veal cutlets on a platter and top with the arugula salad for a beautiful presentation.
Garnishes:
Garnish the dish with a sprinkle of chopped fresh parsley or basil.
Pairings:
Pair the crispy veal Milanese with a glass of Chianti or Pinot Noir.
Suggested side dishes:
Serve the crispy veal Milanese with a side of roasted potatoes or grilled vegetables.
Troubleshooting advice:
If the breadcrumb coating is not sticking to the veal cutlets, try pressing the breadcrumbs onto the cutlets firmly before cooking.
Food safety advice:
Make sure the veal cutlets are cooked 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:
The crispy veal Milanese is savory and crunchy, while the arugula salad is tangy and refreshing.
Serving suggestions:
Serve the crispy veal Milanese with a side of roasted potatoes or grilled vegetables for a complete meal.
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Region: Italian