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
- 4 medium-sized potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
Special equipment needed:
- Meat mallet
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Prepare the veal cutlets by pounding them thin with a meat mallet.
3. Set up a breading station with three shallow dishes. In the first dish, add the flour. In the second dish, beat the eggs. In the third dish, mix together the breadcrumbs, Parmesan cheese, salt, and pepper.
4. Dredge each veal cutlet in the flour, shaking off any excess. Then dip it in the beaten eggs, and finally coat it in the breadcrumb mixture. Press the breadcrumbs onto the veal to ensure they stick.
5. Place the breaded veal cutlets on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until golden brown and cooked through.
6. While the veal is baking, prepare the roasted potatoes. In a bowl, toss the diced potatoes with olive oil, rosemary, thyme, salt, and pepper.
7. Spread the potatoes out on a separate baking sheet and roast in the oven for 25-30 minutes, or until tender and crispy.
8. Serve the veal cutlets with the roasted potatoes on the side.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
Bake the veal cutlets at 400°F and roast the potatoes at 400°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 550
Fat: 22g
Protein: 48g
Carbohydrates: 39g
Fiber: 4g
Sugar: 2g
Substitutions for ingredients:
- Chicken or pork cutlets can be substituted for the veal cutlets.
- Gluten-free breadcrumbs can be used instead of regular breadcrumbs.
- Pecorino Romano cheese can be used instead of Parmesan cheese.
Variations:
- Add lemon zest to the breadcrumb mixture for a citrusy flavor.
- Top the veal cutlets with arugula and cherry tomatoes for a fresh salad-like twist.
- Serve the roasted potatoes with a garlic aioli dipping sauce.
Tips and tricks:
- Make sure to pound the veal cutlets thin and evenly for even cooking.
- Use a meat thermometer to ensure the veal is cooked to an internal temperature of 145°F.
- For extra crispy potatoes, toss them with cornstarch before roasting.
Storage instructions:
Leftover veal and potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the veal and potatoes in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the veal cutlets on a bed of arugula with the roasted potatoes on the side. Garnish with a lemon wedge and fresh herbs.
Garnishes:
- Lemon wedges
- Fresh herbs (rosemary, thyme, parsley)
Pairings:
- A crisp white wine, such as Pinot Grigio or Sauvignon Blanc, pairs well with this dish.
- A side salad with a light vinaigrette dressing would complement the flavors of the veal and potatoes.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Sautéed spinach
Troubleshooting advice:
- If the breadcrumbs are not sticking to the veal, try pressing them on more firmly or using a little bit of water to help them adhere.
- If the potatoes are not getting crispy, try increasing the oven temperature or leaving them in the oven for a few extra minutes.
Food safety advice:
- Make sure to cook the veal to an internal temperature of 145°F to ensure it is safe to eat.
- 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 typically made with breaded and fried veal cutlets and served with a side of arugula salad.
Flavor profiles:
This dish is savory and crispy, with the Parmesan cheese adding a nutty and salty flavor to the breadcrumbs. The roasted potatoes are seasoned with rosemary and thyme, adding an earthy and herbaceous flavor.
Serving suggestions:
Serve this dish with a side salad and a glass of white wine for a complete meal.
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Region: Italian