Meats > Italian

Veal Milanese with Lemon-Caper Sauce 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
- 1/2 cup unsalted butter
- 1/2 cup chicken broth
- 1/4 cup capers, drained
- 1/4 cup freshly squeezed lemon juice
- Lemon wedges, for serving

Special equipment needed:
- Meat mallet
- 3 shallow bowls
- Large skillet
- Tongs
- Whisk

Step-by-step instructions:

1. Preheat the oven to 200°F.

2. Place the veal cutlets between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.

3. In a shallow bowl, place the flour. In another shallow bowl, beat the eggs. In a third shallow bowl, mix together the breadcrumbs, Parmesan cheese, salt, and pepper.

4. Dredge each veal cutlet in the flour, shaking off any excess. Dip it in the beaten eggs, then coat it in the breadcrumb mixture, pressing the breadcrumbs onto the veal to make sure they adhere.

5. In a large skillet, heat the vegetable oil and butter over medium-high heat. Once the butter has melted and the oil is hot, add the veal cutlets to the skillet. Cook for about 3-4 minutes per side, until golden brown and crispy.

6. Remove the veal cutlets from the skillet and place them on a baking sheet lined with paper towels to drain any excess oil.

7. In the same skillet, add the chicken broth, capers, and lemon juice. Whisk to combine, scraping up any browned bits from the bottom of the skillet. Cook for about 2-3 minutes, until the sauce has thickened slightly.

8. To serve, place the veal cutlets on a serving platter and spoon the lemon-caper sauce over them. Garnish with lemon wedges.


Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Oven temperature: 200°F
Skillet temperature: medium-high heat
Serving size:
4 servings

Nutritional information:
Calories per serving: 670
Fat per serving: 47g
Saturated fat per serving: 17g
Cholesterol per serving: 225mg
Sodium per serving: 1050mg
Carbohydrates per serving: 22g
Fiber per serving: 1g
Sugar per serving: 1g
Protein per serving: 41g

Substitutions for ingredients:
- Chicken cutlets or pork cutlets can be substituted for veal cutlets.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Vegetable oil can be substituted with canola oil or peanut oil.
- Butter can be substituted with margarine or olive oil.
- Chicken broth can be substituted with vegetable broth or beef broth.

Variations:
- Add chopped fresh parsley or basil to the breadcrumb mixture for added flavor.
- Serve with a side of roasted vegetables or a simple green salad.
- Use a different type of sauce, such as mushroom sauce or tomato sauce.
- Top the veal cutlets with a fried egg for a twist on the classic dish.

Tips and tricks:
- Make sure to pound the veal cutlets thin and evenly so that they cook evenly.
- Use a meat thermometer to ensure that the internal temperature of the veal reaches 145°F.
- Don't overcrowd the skillet when cooking the veal cutlets, as this can cause them to steam instead of fry.
- Use a splatter screen to prevent oil from splattering while cooking the veal cutlets.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, place the veal cutlets 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 with Lemon-Caper Sauce on a large platter with lemon wedges for garnish.

Garnishes:
Lemon wedges

Pairings:
- A crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
- Garlic mashed potatoes or risotto.
- Grilled asparagus or roasted Brussels sprouts.

Suggested side dishes:
- Roasted vegetables
- Simple green salad
- Garlic mashed potatoes
- Risotto
- Grilled asparagus
- Roasted Brussels sprouts

Troubleshooting advice:
- If the breadcrumb mixture is not sticking to the veal cutlets, try pressing the breadcrumbs onto the veal more firmly.
- If the sauce is too thin, cook it for a few more minutes until it thickens to your desired consistency.
- If the veal cutlets are not browning evenly, make sure the skillet is hot enough before adding the cutlets.

Food safety advice:
- Make sure to cook the veal cutlets to an internal temperature of 145°F to ensure they are safe to eat.
- Always wash your hands and any surfaces that come into contact with raw meat to prevent cross-contamination.

Food history:
Veal Milanese is a classic Italian dish that originated in Milan. It is traditionally made with veal cutlets that are pounded thin, breaded, and fried until crispy. The dish is typically served with a lemon wedge and a simple green salad.

Flavor profiles:
The Veal Milanese with Lemon-Caper Sauce is a savory and tangy dish with crispy breaded veal cutlets and a zesty lemon-caper sauce.

Serving suggestions:
Serve the Veal Milanese with Lemon-Caper Sauce as a main course for a special occasion or dinner party.

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Region: Italian

Taste: Tangy, Savory, Zesty, Citrusy, Aromatic