Veal Milanese Recipe

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
- 1/2 cup vegetable oil
- Lemon wedges, for serving

Special equipment needed:
- Meat mallet
- Large skillet

Step-by-step instructions:

1. Preheat the oven to 200°F.

2. Place the flour in a shallow dish and season with salt and pepper.

3. In another shallow dish, beat the eggs.

4. In a third shallow dish, mix together the breadcrumbs and Parmesan cheese.

5. Dredge each veal cutlet in the flour, shaking off any excess.

6. Dip the cutlets in the beaten eggs, then coat them in the breadcrumb mixture, pressing the crumbs onto the meat to adhere.

7. Heat the vegetable oil in a large skillet over medium-high heat.

8. Add the breaded cutlets to the skillet and cook until golden brown and crispy, about 3-4 minutes per side.

9. Transfer the cutlets to a baking sheet and keep warm in the preheated oven.

10. Serve the Veal Milanese hot, garnished with lemon wedges.


- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Oven temperature: 200°F
- Skillet temperature: medium-high heat
Serving size:
- This recipe serves 4 people.

Nutritional information:
- Calories: 480
- Fat: 27g
- Carbohydrates: 28g
- Protein: 31g

Substitutions for ingredients:
- Chicken or pork cutlets can be substituted for the veal cutlets.
- Panko breadcrumbs can be used instead of regular breadcrumbs.

Variations:
- Add chopped fresh herbs, such as parsley or basil, to the breadcrumb mixture for extra flavor.
- Serve the Veal Milanese with a side of spaghetti tossed in tomato sauce.

Tips and tricks:
- Use a meat mallet to pound the veal cutlets to an even thickness.
- Don't overcrowd the skillet when cooking the cutlets, as this can cause them to steam instead of fry.
- Keep the cooked cutlets warm in the oven while you finish cooking the rest of the batch.

Storage instructions:
- Leftover Veal Milanese can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat the Veal Milanese, place it on a baking sheet and heat in a 350°F oven for 10-15 minutes, or until heated through.

Presentation ideas:
- Serve the Veal Milanese on a bed of arugula or mixed greens for a fresh, colorful presentation.

Garnishes:
- Lemon wedges are a classic garnish for Veal Milanese.
- Chopped fresh herbs, such as parsley or basil, can also be used as a garnish.

Pairings:
- Serve the Veal Milanese with a crisp green salad and a glass of white wine.

Suggested side dishes:
- Spaghetti with tomato sauce
- Roasted vegetables
- Garlic mashed potatoes

Troubleshooting advice:
- If the breadcrumb coating is not sticking to the meat, try pressing it on more firmly or dipping the cutlets in the egg mixture again.

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.

Flavor profiles:
- The Veal Milanese is crispy and crunchy on the outside, with tender and juicy meat inside. The Parmesan cheese adds a nutty, savory flavor to the breadcrumb coating.

Serving suggestions:
- Serve the Veal Milanese as a main course for a special dinner or celebration.

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Region: Italian

Taste: Crispy, Savory, Tangy, Herby, Aromatic