Veal Milanese is a fried breaded veal cutlet, a typical recipe from Milan usually served with an arugula salad and/or french fries.
Provided by Laura Tobin
Categories Main Course
Time 25m
Number Of Ingredients 11
Steps:
- Prepare the breadcrumbs by mixing them with the Parmesan, crushed garlic and finely chopped basil
Nutrition Facts : Calories 938 kcal, Carbohydrate 78 g, Protein 18 g, Fat 61 g, SaturatedFat 32 g, Cholesterol 206 mg, Sodium 1268 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
VEAL MILANESE RECIPE | COTOLETTA ALLA MILANESE
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
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
Provided by Rachael Ray : Food Network
Categories main-dish
Time 21m
Yield 4 servings
Number Of Ingredients 14
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 MILANESE
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
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
Steps:
- Preheat the oven to 375 degrees F.
- For the veal: To pound the veal chops, line a cutting board with plastic wrap and place a chop on top. Place another piece of plastic wrap over the chop making sure it's completely covered. Use a meat mallet to pound the veal evenly, making sure the middle and the edges are the same size, about 1/2 inch in thickness. Remove plastic from the top and set the pounded chop aside; repeat with the rest of the chops.
- Set up 3 shallow baking dishes, one with the flour, one with the beaten eggs, and the third with the breadcrumbs, parsley and Parmesan. Season the flour, eggs and breadcrumbs generously with salt and pepper. Season each veal chop with salt and pepper on both sides. Dredge a chop in the flour. Shake off any excess flour and then dip it into the egg mixture and then into the breadcrumbs. Once the chop is in the breadcrumbs, use your hand to scoop the crumbs up and over the meat and press to make sure it adheres and evenly coats the chop. Repeat the breading procedure with the remaining chops.
- Heat a 12-inch skillet over medium-high heat and add 1/4 cup blended oil. When the oil is hot, add two of the breaded chops to the pan. Cook for 3 minutes or until golden brown, then turn the chops gently with tongs and cook for another 3 to 5 minutes on the other side. Lower the heat and add 2 tablespoons of butter. When the butter is almost brown, drizzle the juice of 1 lemon into the pan and over the crisp veal. Remove the chops and place them on a sheet pan. Drizzle the pan drippings over the veal. Repeat with the remaining 1/4 cup oil, remaining veal chops, remaining 2 tablespoons butter and remaining lemon juice.
- For the vinaigrette: In a small bowl, whisk together the olive oil, garlic and vinegar. Season to taste with salt and pepper.
- For the salad: In a medium bowl, combine the fennel, radishes, olives and tomatoes. Toss with a few spoonfuls of vinaigrette. Add the arugula just before serving and toss again.
- To serve: Place a veal chop on a serving plate and add some salad on top. Finish with a drizzle of olive oil and some Parmesan shavings. Repeat with remaining veal, salad and Parmesan and serve.
VEAL MILANESE
Make and share this Veal Milanese recipe from Food.com.
Provided by seahorse73
Categories Veal
Time 31m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1019.3, Fat 81.3, SaturatedFat 12.4, Cholesterol 241.9, Sodium 212.8, Carbohydrate 31.2, Fiber 1.4, Sugar 0.8, Protein 40.5
BAKED VEAL MILANESE
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
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
THE VEAL MILANESE
A delicious classic, easy to prepare. Also it is a Low fat version. Serve with a lemon wedge, risotto and tender asparagus.
Provided by Sageca
Categories Veal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- With mallet, flatten veal cutlets to 1/4 in thickness.
- Dredge each cutlet in flour, dip in egg and coat with bread crumbs.
- Cover with wax paper and let sit in the refrigerator at least one hour.
- Heat skillet, add oil and butter.
- Cook cutlets 2 minutes per side.
Nutrition Facts : Calories 81.4, Fat 2.6, SaturatedFat 1.1, Cholesterol 49, Sodium 75.7, Carbohydrate 10.9, Fiber 0.5, Sugar 0.5, Protein 3.3
More about "the veal milanese recipes"
VEAL MILANESE RECIPE - FOOD NEWS
From foodnewsnews.com
VEAL MILANESE | DINNER IDEAS - CHARLOTTE FASHION PLATE
From charlottefashionplate.com
VEAL MILANESE - COOKING WITH COCKTAIL RINGS
From cookingwithcocktailrings.com
FRANK SINATRA'S FAVE VEAL MILANESE RECIPE BY NATALIE LOBEL
From thedailymeal.com
VEAL CUTLETS MILANESE RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
VEAL MILANESE RECIPE INA GARTEN - THERESCIPES.INFO
From therecipes.info
VEAL MILANESE (ITALIAN BREADED VEAL CUTLETS) - EATING …
From eatingeuropean.com
PERFECT VEAL CUTLET MILANESE - 2 SISTERS RECIPES BY ANNA AND LIZ
From 2sistersrecipes.com
EASY VEAL MILANESE RECIPE
From pinterest.com
EASY VEAL MILANESE RECIPE - A CEDAR SPOON
From acedarspoon.com
VEAL MILANESE (BREADED VEAL CUTLET) - ITALIAN RECIPES BY …
From giallozafferano.com
VEAL MILANESE RECIPE: TIPS FOR MAKING VEAL MILANESE - 2022
From masterclass.com
VEAL MILANESE WITH EGGPLANT AND ONIONS RECIPE - FOOD NEWS
From foodnewsnews.com
EASY VEAL MILANESE RECIPE - VEAL – DISCOVER DELICIOUS
From veal.org
VEAL MILANESE ORIGINAL RECIPE - FOOD NEWS
From foodnewsnews.com
CLASSIC VEAL MILANESE RECIPE - VITTORIA CATERINA GIACHI
From vittoriagiachi.com
VEAL MILANESE SANDWICH MEXICAN-STYLE - ADRIANA'S BEST RECIPES
From adrianasbestrecipes.com
VEAL MILANESE | RECIPES | DELIA ONLINE
From deliaonline.com
VEAL CHOP MILANESE - CATELLI BROTHERS
From catellibrothers.com
VEAL MILANESE – MARC EATS
From marceats.com
PAT LAFRIEDA'S VEAL MILANESE RECIPE - FOOD REPUBLIC
From foodrepublic.com
ITALIAN VEAL MILANESE RECIPE (COTOLETTE ALLA MILANESE)
From nonnabox.com
VEAL MILANESE RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
VEAL MILANESE WITH ARUGULA SALAD RECIPE - SERIOUS EATS
From seriouseats.com
LIDIA'S STUFFED VEAL CHOPS RECIPE - THERESCIPES.INFO
From therecipes.info
VEAL MILANESE RECIPE - RECIPES.NET
From recipes.net
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
VEAL MILANESE RECIPE - MARCO'S KITCHEN
From marcoskitchen.it
VEAL CHOP MILANESE RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
VEAL MILANESE ORIGINAL RECIPE | COTOLETTA ALLA MILANESE
From everybodylovesitalian.com
VEAL SCALLOPINI MILANESE STYLE - DISCOVER DELICIOUS
From veal.org
VEAL MILANESE SANDWICH MEXICAN STYLE - VEAL – DISCOVER DELICIOUS
From veal.org
OSSOBUCO ALLA MILANESE RECIPE | RECIPE | MILANESE RECIPE, VEAL …
From pinterest.ca
STANLEY TUCCI: SEARCHING FOR ITALY VEAL MILANESE & APEROL SPRITZ …
From parade.com
RECIPES VEAL SHANK "OSSOBUCO" MILANESE | SOSCUISINE
From soscuisine.com
HOW TO MAKE VEAL MILANESE - JAMES MARTIN FAST COOKING
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #main-dish #beef #easy #european #italian #veal #meat #4-hours-or-less
You'll also love