Veal Cutlets Milanese Recipes

BAKED VEAL MILANESE

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.

VEAL MILANESE RECIPE | COTOLETTA ALLA MILANESE

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.

MILANESE VEAL CUTLETS

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.

VEAL MILANESE

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 CUTLETS MILANESE RECIPE

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.

VEAL MILANESE

Steps:

• Prepare your dishes for breading - beat your eggs in a shallow bowl, add flour and bread crumbs to two separate plates.
• Season your veal cutlets with salt and pepper.
• Bread all your cutlets - start with flour (shake off the excess), then the egg, and then the breadcrumbs, then set aside.
• Preheat your oven to a very low temperature of 200F to keep your cooked veal cutlets warm until you finish up all frying.
• Preheat your cast-iron skillet until hot, add the clarified butter or oil and let it heat up until hot (about 375 F).
• Fry your veal cutlets in batches for about 3-4 minutes per side (don't overcrowd the pan as the oil will lose its temperature and the cutlets can get soggy).
• Remove cooked cutlets onto a rack with baking sheet and place in the oven to keep them warm.
• Once all your veal cutlets are fried, place them on a serving plate with lemon wedges and serve.

CLASSIC BREADED VEAL CUTLETS

Steps:

• Gather the ingredients.
• Pat dry the cutlets and set them aside.
• On a plate, combine the flour and salt.
• In a shallow bowl, whisk the eggs thoroughly with the water.
• Put the breadcrumbs or panko on another plate.
• Line the plates and bowl in order from left to right: flour, egg, breadcrumbs (right to left if you're left-handed). Set a platter or baking tray at the end of the line, after the breadcrumbs.
• Dredge the cutlet on both sides in the flour to coat it thoroughly; shake off any excess.
• Dip it in the egg so it is completely covered and lift it out so the excess egg can drip off.
• Lay the cutlet in the breadcrumbs, covering it on both sides, gently pressing the crumbs onto the surface of the cutlet.
• Set the cutlet on a baking sheet or platter and repeat with the remaining cutlets, placing in one layer without touching.
• Heat a shallow layer of oil in a wide, high-sided frying pan or similar vessel over medium-high heat. Add as many cutlets as fit in a single layer. If the cutlets get too dark, lower the heat as needed.
• Fry the cutlets until they're golden brown on the first side for 2 to 3 minutes.
• Turn them over and cook them until they're golden brown on the other side and cooked through. Cooking time should be 4 to 6 minutes total. Do not overcook.
• Repeat with any remaining cutlets, if necessary.
• Transfer to a paper-towel-lined plate or platter.
• Serve with lemon wedges and enjoy.

CHICKEN CUTLETS MILANESE

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.

VEAL CUTLETS ALLA MILANESE

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.