Milanese Veal Chops Recipes

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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

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

VEAL MILANESE



Veal Milanese image

On a cold night in the winter of 2000, the formidable food reporter Amanda Hesser went with friends to Caffe Rosso in Greenwich Village. "I was in the mood for veal and red wine," she wrote in The Times a year later. "When the main courses came, the waiter set down my veal Milanese: a pounded chop as large as a frying pan, crusted with bread crumbs and smothered with a glistening mess of arugula and tomatoes. I squeezed lemon over the veal and set about carving. It was just what I was after: the tender meat was pounded paper-thin with fat on the edges and a thin, pebbly coating of bread crumbs. The peppery salad and lemon offered steady relief. But it left me with a single thought: to come back in the summer when arugula and tomatoes are in season." Then she gave us a recipe for the dish, perfect for summer, when arugula and tomatoes are in season. Go to!

Provided by Amanda Hesser

Categories     dinner, project, main course

Time 20m

Yield 4 servings

Number Of Ingredients 15

3 eggs
2 tablespoons finely grated Parmesan cheese
1 1/2 tablespoons chopped parsley
Salt
Freshly ground black pepper
1 cup flour
1 to 2 cups fine bread crumbs, made with stale, not toasted, country bread, crusts on
4 large handfuls arugula
2 small or 1 large very ripe tomatoes, roughly chopped
1/2 small red onion, very thinly sliced
Extra virgin olive oil
Juice of a lemon
4 veal chops with bones, pounded very thin, almost transparent (no thicker than a pie crust)
Corn oil
1 lemon, cut into wedges, for serving

Steps:

  • In a small bowl, whisk together eggs, cheese and parsley. Season generously with salt and pepper. Pour into a large, shallow bowl or tray. Spread flour in a second shallow bowl and bread crumbs in a third. Set aside near stove.
  • In a large mixing bowl, combine arugula, tomatoes and onion. Sprinkle with olive oil and lemon juice. Season with salt, and toss until leaves are coated. Dressing should be assertive and lemony. Set aside.
  • Working one at a time, press each veal chop into flour on each side, then pat it off so that there is just a fine dust on veal. Dip chop into egg, coating both sides, and letting as much drain off as possible. Lay chop in bread crumbs, tapping it gently to make sure it gets coated, but ever so thinly. Flip it over, and coat the other side. Layer chops between waxed paper or parchment as you go.
  • Heat oven to 175 degrees, and place a baking sheet on middle rack. Place a sauté pan large enough to fit 2 chops over medium-high heat. Pour in enough corn oil to generously cover base of pan. When oil shimmers (it should be very hot so the veal seizes immediately), add a chop and sauté until browned, 2 to 3 minutes. Turn and brown other side. Transfer to baking sheet, and keep warm in oven. Repeat with other chops.
  • To serve, place chops on each of four large plates. Place a large handful of salad on top of each, making sure each gets enough tomatoes and onion. Serve with a wedge of lemon, for squeezing over the meat.

VEAL MILANESE



Veal Milanese image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 21m

Yield 4 servings

Number Of Ingredients 14

4 boneless veal shoulder chops, no more than 1-inch thick
Salt and pepper
1/2 cup all-purpose flour
2 beaten eggs
1 cup bread crumbs
1/2 cup grated cheese, Parmigiano or Romano
1/2 teaspoon ground or grated nutmeg
Olive oil, for frying
3 vine ripe tomatoes, chopped
1/2 small to medium yellow skinned onion, chopped - about 1/2 cup
1 cup basil leaves, torn or shredded
A drizzle extra-virgin olive oil
Coarse salt
1/2 lemon, cut into wedges

Steps:

  • Pound chops between waxed paper with small heavy skillet to 1/4-inch thickness. Chops will be about 10 inches wide each. Season chops with salt and pepper. Set up an assembly line: a dish of flour, a shallow dish with beaten egg, a plate with bread crumbs combined with cheese and nutmeg.
  • Add a thin layer of oil to a very large skillet over medium to medium-high heat. When oil is hot, add the first 2 pieces of veal. Cook 3 minutes on each side until evenly golden. Transfer to a serving platter and repeat with remaining veal. This dish is fine served at room temperature. Do not put cooked veal in a warm oven or you will dry it out. Also, do not cover the platter with foil it will trap steam and make the cutlets soggy. The reason this dish is perfect for small dinner parties is because it is very tasty eaten at room temperature and because the sauce is raw and cold. You never have to rush your guests to their seats.
  • Combine tomatoes, onions, and basil and drizzle with extra-virgin olive oil. Season the raw sauce with coarse salt, to taste. Transfer to a small bowl and set on platter with veal. Garnish platter with lemon wedges.
  • Top veal with a little squeeze of lemon juice and raw sauce and enjoy.

VEAL CHOP MILANESE WITH TOMATO AND BASIL VINAIGRETTE



Veal Chop Milanese with Tomato and Basil Vinaigrette image

Provided by Food Network

Yield 4 to 6 portions

Number Of Ingredients 15

4 rib veal chops, pounded to a thin paillard or cutlet with bone still attached
1 cup flour
3 eggs
1/4 cup milk
2 tablespoons pure olive oil plus 1/3 cup for sauteing
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups bread crumbs
1/4 cup chopped Italian parsley
1/4 cup grated Parmesan cheese
1 large beefsteak tomato, about 3/4 to 1 pound, seeds removed and cut into 1/2-inch dice
8 to 10 basil leaves, hand shredded
3 tablespoons fresh lemon juice
1/2 cup extra virgin olive oil
Salt and fresh ground black pepper to taste

Steps:

  • Pound the veal (or have the butcher do this ahead of time) to a 1/4-inch thin and broad cutlet, leaving the bone still attached. Set aside while you prepare the breading setup. Put the flour on a dish large enough to dredge the veal on. Combine the eggs, milk, 2 tablespoons olive oil and salt and pepper in a large bowl or dish with sides high enough to hold the liquid and veal chops.
  • Next, combine the bread crumbs, parsley and Parmesan cheese in a large flat casserole so that the process of breading may be kept neat and tidy.
  • Make the tomato vinaigrette by combining the diced tomato with the shredded basil leaves in a bowl. Stir in the lemon juice, whisk in the oil and season with salt and pepper. Set aside.
  • Heat the 1/3 cup olive oil in a large saute pan over medium heat. Cook the veal cutlets one at a time, or if they are small enough and your pan is large enough, two at a time. As you saute the veal, brown one side and keep the veal warm in a 250 degree oven while the rest are cooked. Serve the veal with a generous spoonful of the Tomato Basil Vinaigrette over the top.

MILANESE VEAL CUTLETS



Milanese veal cutlets image

To perfect this Italian classic, dip the chops twice in egg and breadcrumbs to make them extra crisp - and if you can't get veal, use chicken or lean pork

Provided by Antonio Carluccio

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 7

6 veal cutlets (about 200g each), bones still attached
4 eggs
10 basil leaves , finely chopped
2 tbsp finely grated parmesan
200g dried breadcrumbs
olive oil , for shallow-frying
lemon wedges , fried courgettes and spring salad, to serve (optional)

Steps:

  • Use a tenderiser or rolling pin to flatten the chops, leaving the bone attached, then trim away the fat.
  • Beat the eggs, then mix in the basil, parmesan and some seasoning. Transfer the mixture to a plate or shallow bowl, then spread the breadcrumbs out on another plate. Dip each of the chops in the egg mixture, then immediately roll them in the breadcrumbs to thoroughly coat them. Repeat this process to give the chops a double layer of egg and breadcrumbs.
  • Heat enough oil to cover the base of a large frying pan. Working in batches, fry the chops over a gentle heat for 3-4 mins each side, until the breadcrumbs turn a deep gold (you may need to add more oil to the pan as you go). Serve with a lemon wedge, some fried courgettes and a spring salad, if you like.

Nutrition Facts : Calories 425 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Protein 37 grams protein, Sodium 0.7 milligram of sodium

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

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

BAKED VEAL MILANESE



Baked Veal Milanese image

This meal is great for a quick dinner after work. Veal comes out of oven moist and delicious! I paired with baked yams and broccoli. All ingredients are commonly found in the house and can be put together last minute.

Provided by DaniCook914

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 13

1 egg
1 tablespoon lemon juice
1 tablespoon milk
½ cup all-purpose flour
½ cup Italian seasoned bread crumbs
½ cup grated pecorino Romano cheese
½ teaspoon adobo seasoning, or to taste
1 teaspoon olive oil
4 (4 ounce) thinly-sliced veal cutlets
1 ½ cups arugula, divided
4 tablespoons golden raisins, divided
4 teaspoons balsamic vinegar, divided
4 teaspoons olive oil, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk egg, lemon juice, and milk in a small bowl. Place flour in a separate shallow bowl; mix Italian crumbs, pecorino Romano cheese, and adobo seasoning in a third bowl.
  • Heat 1 teaspoon olive oil in a skillet over medium heat. Dredge each veal piece in flour, dip in egg mixture, and press into bread crumb mixture to coat both sides. Pan-fry the breaded veal cutlets in the hot oil until crumbs are lightly browned and coating is set, about 1 minute per side. Transfer veal to a baking dish.
  • Bake cutlets in the preheated oven until juices run clear, 20 to 25 minutes. Transfer veal onto 4 serving plates and top each cutlet with 1/4 of the arugula; sprinkle raisins over the arugula. Drizzle a teaspoon of balsamic vinegar and 1 teaspoon olive oil over each serving.

Nutrition Facts : Calories 364.5 calories, Carbohydrate 32.5 g, Cholesterol 121.2 mg, Fat 15.7 g, Fiber 1.6 g, Protein 23.3 g, SaturatedFat 5.1 g, Sodium 468.2 mg, Sugar 8 g

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