Cotoletta Alla Milanese Milanese Veal Chops Recipes

VEAL MILANESE RECIPE | COTOLETTA ALLA MILANESE

Veal Milanese Recipe | Cotoletta alla Milanese image

Veal Milanese is one of the most famous dishes of traditional Italian cuisine. A delicious veal loin with bone, pink and tender, breaded in plenty of homemade breadcrumbs and fried in butter

Provided by Recipes from Italy

Categories meat recipes

Time 25m

Yield 4

Number Of Ingredients 5

Ingredients

4 Veal cutlets with bone
2 medium eggs
200 g (1 1/3 cup) of bread crumbs
120 g (about 1/2 cup) of butter for frying
fine salt

Steps:

Whisk the eggs in a bowl with a fork and add a little bit of salt.
Dip the veal into the eggs one at a time, covering all the meat.
Bread the meat on both sides evenly pressing hard with your hands so that the breadcrumbs do not come off during cooking.
Fry the cutlets one at a time for about 5 minutes per side until golden and crispy.remove the excess butter on absorbent paper and season with salt.
Enjoy Veal Milanese hot with a few drops of lemon juice and a tomato and rocket salad.

Nutrition Facts : ServingSize 100 g, Calories 194 cal

COTOLETTA ALLA MILANESE

Cotoletta alla Milanese image

The following recipe is adapted from the Yes Milano website (www.yesmilano.it) and contains only the authentic ingredients. If you want to get as close as possible to the traditional way of preparing this dish, make fresh breadcrumbs, from the crumb of white stale (but not old) bread. Also, for the authentic version, try using clarified butter (you can find out how to make it in the Cooking tips section). And lastly, use milk-fed veal (find out more in the Cooking tips).

Provided by TasteAtlas

Categories Veal Dish

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 bone-in veal cutlets
2 eggs
large ground breadcrumbs
100 g butter
salt
1 lemon

Steps:

After removing the membranes of the cutlets, flatten them with a tenderizer.
Beat the eggs in a bowl and dip the cutlets in, one at a time. Keep the bone out.
Next, cover the cutlets in breadcrumbs, making sure they stick by pressing down with the palms of your hands.
In a shallow pan, heat the butter. When the butter begins to foam, add the cutlets. Cook for 7-8 minutes on each side, making sure the butter doesn't brown and the cutlets remain soft and slightly golden. Sprinkle some salt on the side that's cooked, then finish cooking the other side. Serve with some lemon slices.

COTOLETTA ALLA MILANESE (MILANESE VEAL CHOPS)

Cotoletta Alla Milanese (Milanese Veal Chops) image

Make and share this Cotoletta Alla Milanese (Milanese Veal Chops) recipe from Food.com.

Provided by Member 610488

Categories Lamb/Sheep

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

fresh ground black pepper, to taste
2 large eggs, lightly beaten
4 (8 ounce) veal chops or 4 (8 ounce) pork chops, pounded to 1/2-inch thickness
1 cup plain fine breadcrumbs
7 tablespoons unsalted butter
salt, to taste

Steps:

Add a pinch of pepper to eggs and lightly beat to combine. Dip chops into beaten egg mixture, avoiding the bone and allowing excess egg to drip off.
Dredge each chop in breadcrumbs and press between palms so that breadcrumbs adhere to meat.
Melt butter in a large skillet over medium heat. As soon as butter begins to brown, add chops; season lightly with salt. Cook until browned, 2 to 3 minutes per side for medium-rare.
Remove from the skillet and drain on paper towels. Serve immediately, or keep warm until serving.

Nutrition Facts : Calories 691.9, Fat 44.7, SaturatedFat 22.3, Cholesterol 346.6, Sodium 438.8, Carbohydrate 19.6, Fiber 1.2, Sugar 1.9, Protein 50.1

COSTOLETTE DI VITELLO ALLA CAPRICCIOSA (VEAL CHOP MILANESE)

Costolette Di Vitello alla Capricciosa (Veal Chop Milanese) image

Provided by Food Network

Categories main-dish

Yield 1 serving

Number Of Ingredients 15

Ingredients

3 large eggs, beaten
1 tablespoon chopped fresh parsley leaves
1 tablespoon grated Parmigiano
Pinch salt
Pinch pepper
1 cup all-purpose flour
1 cup plain bread crumbs
One 10-ounce bone-in veal chop, pounded to 1/4-inch thick
1/2 cup olive oil
3 Roma tomatoes, cored and cut into 6 slices
1/2 medium onion, julienned
6 fresh basil leaves, torn
1/2 lemon, juiced
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper

Steps:

Combine eggs, parsley, Parmigiano, salt and pepper in a shallow bowl. Place the flour and breadcrumbs in 2 more shallow bowls. Dredge the veal chop in the flour mixture, shaking off excess. Then dip into egg mixture and cover with bread crumbs.
Heat 1/2 cup olive oil in a saute pan over medium heat. When the oil is hot, fry the veal until golden brown, about 3 minutes on each side. Remove from pan onto paper towel to absorb any excess oil.
In a stainless steel or ceramic bowl toss tomatoes, onion, basil, lemon juice, oil, salt, and pepper. Plate veal and top with tomato salad.

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