Veal > Italian > Veal Milanese

Veal Milanese with Arugula and Tomato Salad 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
- 1/4 cup olive oil
- 4 cups arugula
- 2 cups 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
- Whisk
- Baking sheet

Step-by-step instructions:

1. Preheat oven to 375°F.

2. Season the veal cutlets with salt and pepper.

3. Place the flour in a shallow dish. In another shallow dish, beat the eggs. In a third shallow dish, mix together the breadcrumbs and Parmesan cheese.

4. Dredge each veal cutlet in the flour, shaking off any excess. Dip the cutlet into the egg mixture, then coat with the breadcrumb mixture.

5. Heat the olive oil in a large skillet over medium-high heat. Add the veal cutlets and cook until golden brown, about 3 minutes per side.

6. Transfer the veal cutlets to a baking sheet and bake for 10-12 minutes, until cooked through.

7. In a large bowl, toss together the arugula, cherry tomatoes, and red onion.

8. In a small bowl, whisk together the balsamic vinegar and extra-virgin olive oil. Season with salt and pepper to taste.

9. Drizzle the dressing over the arugula and tomato salad and toss to combine.

10. Serve the veal cutlets with the arugula and tomato salad on the side.


Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
375°F
Serving size:
4 servings

Nutritional information:
Calories: 590
Fat: 36g
Saturated Fat: 9g
Cholesterol: 181mg
Sodium: 742mg
Carbohydrates: 27g
Fiber: 3g
Sugar: 5g
Protein: 41g

Substitutions for ingredients:
- Chicken 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 sliced avocado to the arugula and tomato salad.
- Top the veal cutlets with a fried egg.
- Serve the veal cutlets with a side of roasted potatoes.

Tips and tricks:
- Use a meat mallet to pound the veal cutlets to an even thickness.
- Make sure the oil in the skillet is hot before adding the veal cutlets to ensure a crispy crust.
- Let the veal 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 350°F oven for 10-15 minutes, until heated through.

Presentation ideas:
Arrange the veal cutlets on a platter and serve the arugula and tomato salad in a separate bowl on the side.

Garnishes:
Garnish the arugula and tomato salad with shaved Parmesan cheese.

Pairings:
Serve with a glass of Chianti or Pinot Noir.

Suggested side dishes:
Roasted potatoes or garlic bread.

Troubleshooting advice:
If the breadcrumb coating is not sticking to the veal cutlets, try pressing the breadcrumbs onto the cutlets with your hands.

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 traditional Italian dish that originated in Milan. It is typically made with veal cutlets that are pounded thin, breaded, and fried.

Flavor profiles:
The veal cutlets are crispy and savory, while the arugula and tomato salad is fresh and tangy.

Serving suggestions:
Serve with a side of roasted potatoes and a glass of Chianti for a classic Italian meal.

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Region: Italian

Taste: Crispy, Savory, Tangy, Herbal, Nutty