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 water
- 1 cup polenta
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
Special equipment needed:
- Meat mallet
- Large skillet
- Medium saucepan
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. In another shallow dish, beat the eggs. In a third shallow dish, mix together the breadcrumbs and grated Parmesan cheese.
4. Dredge the veal cutlets in the flour, shaking off any excess. Dip them in the beaten eggs, then coat them in the breadcrumb mixture.
5. Heat the olive oil in a large skillet over medium-high heat. Add the breaded veal cutlets and cook for 2-3 minutes on each side, until golden brown.
6. Transfer the veal cutlets to a baking sheet and bake in the preheated oven for 10-12 minutes, until cooked through.
7. While the veal is baking, bring the water to a boil in a medium saucepan. Gradually whisk in the polenta, stirring constantly to prevent lumps.
8. Reduce the heat to low and simmer the polenta for 20-25 minutes, stirring occasionally, until thick and creamy.
9. Stir in the heavy cream, grated Parmesan cheese, and butter until well combined.
10. Serve the veal Milanese with the creamy polenta.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories: 650
Fat: 37g
Saturated Fat: 15g
Cholesterol: 225mg
Sodium: 840mg
Carbohydrates: 36g
Fiber: 2g
Sugar: 1g
Protein: 42g
Substitutions for ingredients:
- Chicken or pork cutlets can be substituted for the veal cutlets.
- Cornmeal can be substituted for the polenta.
Variations:
- Add chopped fresh herbs, such as parsley or basil, to the breadcrumb mixture for extra flavor.
- Top the veal Milanese with a simple tomato sauce and mozzarella cheese for a twist on chicken Parmesan.
- Use the creamy polenta as a base for sautéed mushrooms or roasted vegetables.
Tips and tricks:
- Be sure to pound the veal cutlets thin so they cook evenly.
- Use a meat thermometer to ensure the veal is cooked to an internal temperature of 145°F.
- To make the polenta extra creamy, stir in a dollop of mascarpone cheese.
Storage instructions:
Leftover veal Milanese and polenta can be stored in separate airtight containers 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, until heated through. To reheat the polenta, place it in a saucepan with a splash of milk or cream and heat over low heat, stirring constantly, until heated through.
Presentation ideas:
Serve the veal Milanese on a bed of creamy polenta, garnished with chopped fresh parsley or basil.
Garnishes:
Chopped fresh herbs, grated Parmesan cheese, or a drizzle of balsamic glaze.
Pairings:
A crisp green salad or roasted vegetables make a great side dish for this meal.
Suggested side dishes:
Green salad, roasted vegetables, or garlic bread.
Troubleshooting advice:
If the breadcrumb coating is not sticking to the veal cutlets, try pressing it on firmly with your hands or using a rolling pin to help it adhere.
Food safety advice:
Be sure to cook the veal to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Veal Milanese is a traditional Italian dish that originated in Milan. It is typically made with breaded and fried veal cutlets, served with a side of arugula salad.
Flavor profiles:
The veal Milanese is crispy and savory, while the creamy polenta is rich and comforting.
Serving suggestions:
Serve this dish with a glass of red wine, such as Chianti or Barbera.
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Region: Italian