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 large tomatoes, sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Fresh basil leaves, for garnish
Special equipment needed:
- Baking sheet
- Parchment paper
- Meat mallet
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Season the veal cutlets with salt and pepper.
3. Place the flour in a shallow dish.
4. Beat the eggs in another shallow dish.
5. In a third shallow dish, combine the breadcrumbs and Parmesan cheese.
6. Dredge each veal cutlet in the flour, shaking off any excess.
7. Dip the cutlets in the beaten eggs, then coat them in the breadcrumb mixture.
8. Place the cutlets on a baking sheet lined with parchment paper.
9. In a bowl, toss the sliced tomatoes with minced garlic, olive oil, salt, and pepper.
10. Arrange the tomato slices around the veal cutlets on the baking sheet.
11. Roast the veal and tomatoes in the preheated oven for 20-25 minutes, or until the veal is golden brown and cooked through.
12. Garnish with fresh basil leaves and serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 450
Fat per serving: 20g
Carbohydrates per serving: 30g
Protein per serving: 35g
Substitutions for ingredients:
- Chicken cutlets can be substituted for veal cutlets.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Romano cheese can be used instead of Parmesan cheese.
Variations:
- Add sliced onions and bell peppers to the roasted tomatoes for a more flavorful side dish.
- Serve the veal Milanese with a side of spaghetti tossed in tomato sauce.
- Top the veal Milanese with a fried egg for a twist on the classic dish.
Tips and tricks:
- Use a meat mallet to pound the veal cutlets to an even thickness.
- Make sure to shake off any excess flour and breadcrumb mixture before baking to prevent clumping.
- For a crispier coating, use a mixture of breadcrumbs and panko breadcrumbs.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, preheat the oven to 350°F and bake for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the veal Milanese on a bed of arugula or mixed greens for a colorful presentation.
Garnishes:
Fresh basil leaves make a great garnish for this dish.
Pairings:
Pair this dish with a glass of Chianti or Pinot Noir.
Suggested side dishes:
Roasted potatoes or garlic bread make great side dishes for this meal.
Troubleshooting advice:
- If the coating is not sticking to the veal cutlets, try pressing the breadcrumbs onto the cutlets more firmly.
- If the tomatoes are not roasting evenly, try slicing them more thinly or adjusting the oven temperature.
Food safety advice:
Make sure to cook the veal cutlets to an internal temperature of 160°F to ensure they are fully cooked.
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.
Flavor profiles:
This dish is savory and crispy, with a hint of tanginess from the roasted tomatoes.
Serving suggestions:
Serve the veal Milanese with a side of roasted vegetables or a simple green salad.
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Region: Italian