Milanese Veal Cutlets Recipes

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VEAL CUTLETS MILANESE RECIPE



Veal Cutlets Milanese Recipe image

Provided by Phil Torre

Time 25m

Yield 4

Number Of Ingredients 7

1 pound veal cutlets, pounded thin
2 eggs
1 teaspoon salt
1/2 cup flour
2 cups bread crumbs
2 tablespoons butter
2 tablespoons olive oil

Steps:

  • Lightly beat the eggs with the salt in a deep dish and spread the flour and the breadcrumbs out on separate plates. Dredge veal slices in flour shaking off any excess. Then dip in the egg and the bread crumbs making sure both sides are well coated with bread crumbs.
  • Heat olive oil and butter in large saute pan over medium heat. Add the breaded cutlets to the pan without crowding (if you have to you can work in batches). Cook, turning once for about 6 minutes until golden brown and crispy. Transfer to warm plates and serve.

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

VEAL CUTLETS ALLA MILANESE



Veal Cutlets alla Milanese image

Cotoletta alla Milanese is a classic dish from, you guessed it, Milan. The crisp and golden breaded veal chop owes its name to the cut of meat used, la costoletta, a thick bone-in chop. Pan fried in butter, it is simply decadent.

Provided by Redazione Web

Categories     main course

Time 25m

Yield 4

Number Of Ingredients 5

2/3CUP unsalted butter
4 veal chops, cut as thick as the bone
2 large eggs
coarse bread crumbs
salt

Steps:

  • With the point of a knife, remove any connective tissue from the chop edges and optional: flatten with a meat tenderizer.
  • Beat eggs with a whisk or fork in a shallow bowl and add ground pepper if you like, but no salt. Place breadcrumbs in another bowl. Dip chops in the egg (keep the bone dry) and let any excess egg drip off. Dredge in breadcrumbs to coat entirely. Pat down the breadcrumbs well to ensure they stick to both sides.
  • Melt butter in a skillet over medium heat until foamy. The pan should be large enough to hold the chops without overlap. Fry until golden brown. Cook for about 2-3 minutes on each side: baste them with butter, including the bone. Remove from the pan and drain on paper towels. Seaon with salt to taste and serve.

VEAL MILANESE



Veal Milanese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 31m

Yield 6 servings

Number Of Ingredients 9

4 large eggs
1 1/2 cups all-purpose flour
2 cups plain dry bread crumbs
2 teaspoons dried basil
1 teaspoon dried thyme
2 pounds thinly sliced veal scallopine
Kosher salt and freshly ground black pepper
2 cups vegetable oil
1 lemon, cut into wedges

Steps:

  • Preheat oven to 175 degrees F.
  • In a shallow dish, beat eggs and season with salt and pepper. Pour flour into another shallow dish. Mix together the bread crumbs, basil and thyme in a third shallow dish. Have ready one large plate.
  • Season the veal with salt and pepper. Working with 1 piece of veal at a time, dip it first in the flour, shaking off excess. Next, place the floured veal into the beaten eggs, coating completely. Place the veal into the bread crumb mixture and gently press crumbs into the veal. Set aside on large plate and continue with remaining veal slices.
  • In a large skillet with high sides, heat the oil to 375 degrees F. Have ready a baking sheet fitted with a rack. Carefully place 2 pieces of breaded veal in the hot oil and fry until golden brown on both sides, about 6 to 8 minutes total. Place cooked veal on rack, season with salt and place in oven to keep warm. Continue with remaining veal.
  • Serve with lemon wedges.

VEAL SCALLOPINI MILANESE



Veal Scallopini Milanese image

This lightened-up version of the Italian classic substitutes spaghetti squash for pasta but still packs all the flavor and texture of the traditional.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Spaghetti Squash Recipes

Number Of Ingredients 12

1 small spaghetti squash (about 4 pounds), halved lengthwise
1 pound veal scallopini, pounded thin
1/2 cup plain breadcrumbs
1/4 cup finely shredded Parmesan cheese
1/4 teaspoon freshly ground pepper
1 1/2 teaspoons plus 1 tablespoon extra-virgin olive oil
1 garlic clove, peeled and halved
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon coarse salt
1 cup grape or cherry tomatoes, halved
3 ounces sunflower sprouts (2 cups packed)
2 ounces pea shoots (3 cups packed)

Steps:

  • Preheat oven to 400 degrees. Place squash cut side down in baking dish; add 1/4 inch water. Cover with foil, and bake in oven until fork-tender, about 1 hour. Scoop out and discard seeds. Scrape strands from the flesh with a fork. Transfer to a bowl; cover with foil to keep warm.
  • Preheat broiler. In a shallow bowl, combine breadcrumbs, Parmesan, and 1/8 teaspoon pepper. Place veal in another bowl, and coat with 1 1/2 teaspoons oil. Dredge veal in breadcrumb mixture; turn to coat well. Transfer to baking sheet.
  • Rub inside of large wooden salad bowl with garlic. Add lemon juice, salt, and remaining tablespoon oil. Add tomatoes, sprouts, and shoots to bowl; set aside.
  • Place veal about 5 inches under broiler, and cook until golden and browned in spots, 2 to 3 minutes, rotating pan every minute. Turn over; cook 2 to 3 minutes more. Transfer veal to serving plates.
  • Toss sprout mixture; season with remaining 1/8 teaspoon pepper. Serve on top of veal, with spaghetti squash on the side.

Nutrition Facts : Calories 443 g, Cholesterol 171 g, Fat 14 g, Fiber 6 g, Protein 50 g, Sodium 344 g

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

VEAL MILANESA



Veal Milanesa image

Provided by Francis Mallman

Categories     Egg     Tomato     Sauté     Veal     Arugula

Yield Makes 6 servings

Number Of Ingredients 11

6 rib veal chops, trimmed, bones still attached
Salt and pepper
3 large eggs
2 large garlic cloves, minced
4 cups fresh breadcrumbs (from 8 slices firm white sandwich bread)
8 tablespoons olive oil
1/2 cup (1 stick) unsalted butter
1 bunch fresh arugula, torn into small pieces (about 1 cup)
6 medium tomatoes, cut into 1/2-inch-thick wedges, or 1 pint cherry tomatoes, halved
2 tablespoons red wine vinegar
Dijon mustard, for serving

Steps:

  • Gently pound cutlets to 1/8-inch thickness between 2 sheets of plastic wrap with flat side of meat pounder or with rolling pin. Pat dry and season with salt and pepper.
  • Beat together eggs and garlic in large shallow bowl. Place breadcrumbs in another large shallow bowl. Dip veal, 1 piece at a time, in egg mixture, letting excess drip off. Dredge in bread crumbs, pressing to coat completely. Repeat with remaining pieces of veal.
  • Heat butter and 2 tablespoons oil in large heavy skillet over moderately high heat, until foam subsides. Sauté chops in 2 batches (without crowding) until golden brown, about 2 minutes per side. Transfer to a paper-towel-lined platter and keep warm.
  • Toss arugula with vinegar in large bowl and season with salt and pepper. Add tomatoes and remaining 6 tablespoons oil and toss well. Serve chops with salad and mustard.

CHICKEN CUTLETS MILANESE



Chicken Cutlets Milanese image

Make and share this Chicken Cutlets Milanese recipe from Food.com.

Provided by TATYANA NGAI

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

2 large eggs
1 tablespoon milk
1 cup parmesan cheese, freshly grated
3/4 cup plain breadcrumbs
2 teaspoons dried oregano
1/2 teaspoon salt
8 chicken breasts, tenderized to 1/4 in. thick
4 tablespoons olive oil
4 lemon wedges (optional)

Steps:

  • In a shallow bowl or pie plate, lightly beat the eggs with the milk.
  • In a separate bowl or on a sheet of waxed paper, combine the Parmesan cheese, bread crumbs, oregano and salt.
  • Dip the chicken first in the egg mixture, then in the Parmesan mixture, until well coated. (You can do this up to 4 hours ahead of cooking, then place the coated chicken on a plate, cover loosely, and refrigerate).
  • In a 10-inch skillet, heat 1 tbs. of the oil over MEDIUM heat until hot but not smoking.
  • Add 2 pieces of chicken and saute until golden brown and just cooked through, about 1 1/2 mins per side.
  • With tongs or a kitchen fork, transfer the cooked chicken to a platter. Repeat, using 1 tbs. of oil for every 2 pieces of chicken.
  • Divide evenly among 4 dinner plates and serve with lemon wedges, if you like.

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