Vealmilanese Recipes

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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



 image

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

2 slice veal rib
1 fresh eggs
2 cup breadcrumbs
3 leaves fresh basil leaves
1 tbsp freshly grated Parmesan
1/2 clove peeled garlic cloves
1/2 cup butter ((optional clarified butter))
1 tbsp extra virgin olive oil
salt
freshly grated nutmeg
1 tsp lemon juice

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



Veal Milanese image

Veal Milanese (or as the Italians call it 'Cotleta Alla Milanese') is a simple Italian dish of breaded veal cutlets, that are coated with flour, egg and breadcrumbs, then fried until golden brown. They can be served with just lemon wedges, or with your favorite topping, or with pasta.

Provided by Edyta

Categories     Main Course

Number Of Ingredients 7

1 lb Veal cutlets
1 cup Flour
2 Eggs
1 cup Breadcrumbs
Salt & Pepper
1/2 cup Clarified Butter or Cooking Oil (for frying)
1/2 Lemon (Quartered)

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.

Nutrition Facts : Calories 636 kcal, Carbohydrate 45 g, Protein 34 g, Fat 35 g, SaturatedFat 4 g, Cholesterol 170 mg, Sodium 301 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

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

Provided by Amanda Freitag

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 20

4 boneless veal chops or medallions
2 cups all-purpose flour
3 eggs, beaten
2 cups dry breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley leaves
Kosher salt and freshly ground black pepper
1/2 cup blended oil (canola oil and olive oil)
4 tablespoons unsalted butter
Juice of 2 lemons
1/4 cup olive oil, plus more for drizzling
1 to 2 cloves garlic, minced
1/2 cup white balsamic vinegar
Kosher salt and freshly ground black pepper
1/2 cup shaved fresh fennel (about 1/2 bulb)
1 cup shaved radishes (4 to 6 radishes)
1 cup kalamata olives, pitted and slivered
2 cups cherry tomatoes, halved or quartered if large
3 cups arugula
2 cups Parmesan cheese shavings

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



Veal Milanese image

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

4 large eggs
1 1/2 cups all-purpose flour
2 cups plain breadcrumbs
2 teaspoons dried basil
1 teaspoon dried thyme
2 lbs thinly sliced veal scallopini
kosher salt
fresh 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.

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

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.

THE VEAL MILANESE



The Veal Milanese image

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

4 veal cutlets
1/4 cup flour
1/4 cup breadcrumbs, seasoned
1 egg, beaten
1 teaspoon garlic oil
1 teaspoon butter

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

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.

MESSICANI ALLA MILANESE (VEAL ROLLS MILAN-STYLE)



Messicani alla milanese (Veal rolls Milan-style) image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 1h

Yield Six servings

Number Of Ingredients 16

12 thin slices veal, about one and one-half pounds, cut as for scaloppine
1/4 cup chopped prosciutto or cooked ham
1/2 pound ground lean pork
1 teaspoon, plus 3 tablespoons, butter
1/2 cup finely chopped onion
1/2 teaspoon finely minced garlic
1/2 cup fine fresh bread crumbs
1/8 teaspoon freshly grated nutmeg
Freshly ground pepper to taste
1/2 teaspoon grated lemon rind
1 egg, lightly beaten
1/4 cup freshly grated Parmesan cheese
Salt to taste, if desired
1/4 cup flour
1/2 cup dry white wine
1 cup fresh or canned chicken broth

Steps:

  • Put the slices of veal between sheets of plastic wrap and pound with a flat mallet without breaking the tissues. Set aside.
  • Combine the prosciutto and pork in a mixing bowl.
  • Heat one teaspoon of the butter in a small skillet and cook the onion, stirring, until it is wilted. Add this to the mixing bowl. Add the garlic, bread crumbs, nutmeg, pepper, lemon rind, egg and cheese. Blend well.
  • Lay out the pieces of veal in one layer on a flat surface. Sprinkle with salt and pepper. Spoon an equal portion of the filling on each slice. Wrap the meat around the filling, folding and tucking the ends in envelope fashion. Tie each bundle neatly in two places with string. Sprinkle with salt and pepper. Dredge the bundles all over in flour and shake off excess.
  • Select a heavy skillet large enough to hold the rolls, without crowding, in one layer. Heat the remaining three tablespoons of butter and, when it is quite hot but not browned, add the bundles. Cook, turning the bundles occasionally, until they are nicely browned all over, about three or four minutes. Reduce the heat and continue cooking over moderately low heat for about 15 minutes.
  • Add the wine and stir to dissolve the brown particles that cling to the bottom and sides of the pan. Add the chicken broth. Bring to the boil and let cook over high heat about five minutes. Remove the strings and serve.

Nutrition Facts : @context http, Calories 232, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 9 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 4 grams, Sodium 497 milligrams, Sugar 2 grams, TransFat 0 grams

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From recipes.net


VEAL MILANESE : RECIPES : COOKING CHANNEL RECIPE | GIADA DE …
Directions. 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.
From cookingchanneltv.com


EASY VEAL MILANESE - CATELLI BROTHERS
Ingredients. 1 pound veal leg cutlets, cut 1/8” – 1/4” thick; 1 egg; 2 tablespoons water; 2/3 cup seasoned dry bread crumbs; 3 tablespoons grated Parmesan cheese
From catellibrothers.com


PERFECT VEAL CUTLET MILANESE - 2 SISTERS RECIPES BY ANNA AND LIZ
In one bowl. Whisk together eggs and milk. Set aside. In a second bowl, mix together bread crumbs, pecorino cheese, garlic powder, and parsley. Set the bowls next to one another, side by side for easy prep. Dip each veal cutlet into the egg mixture and coat both sides. Then dip into the bread crumb mixture, one at a time and pat lightly to coat ...
From 2sistersrecipes.com


PAT LAFRIEDA’S VEAL MILANESE | RECIPE - RACHAEL RAY SHOW
Preparation. For the dressing: In a bowl, combine the shallot, lemon juice, vinegar, and salt and set aside for at least 10 minutes. Stir in the oil and pepper and refrigerate the vinaigrette until you’re ready to use it, or for up to 2 days. For the veal: Preheat the oven to 250°F. Line a baking sheet with paper towels.
From rachaelrayshow.com


VEAL MILANESE RECIPE: TIPS FOR MAKING VEAL MILANESE - 2022
2022-01-12 Veal Milanese Recipe: Tips for Making Veal Milanese. Written by the MasterClass staff. Last updated: Jan 12, 2022 • 2 min read. The simplicity of a crispy, tender veal Milanese is just one of its many attributes—learn how to make this Italian classic.
From masterclass.com


VEAL MILANESE SANDWICH MEXICAN-STYLE - ADRIANA'S BEST RECIPES
Instructions. In a mixing bowl, add one egg, milk, and salt. Whisk until the egg batter comes together. Add the veal cutlets to the egg-milk mixture, cover, and allow them to marinate for 15 minutes inside the fridge. Prepare the breadcrumbs by …
From adrianasbestrecipes.com


VEAL MILANESE | RECIPES | DELIA ONLINE
Then dip each escalope, first into the flour, then the beaten egg and then into the breadcrumbs, shaking off the excess breadcrumbs as you go, and transferring the escalopes to another clean plate. Now heat half the butter and oil in the frying pan and, when sizzling hot, add 3 escalopes to the pan. Cook them for 3-4 minutes on each side or ...
From deliaonline.com


VEAL MILANESE WITH ARUGULA, TOMATO, AND RED ONION SALAD
2017-09-06 Combine the arugula, frisée, tomato, and onion in a mixing bowl. Toss the salad with the olive oil, the juice of half the lemon, salt, and pepper. To serve: Place the veal in the center of two plates, top with the salad, drizzle with the remaining lemon juice, and serve.
From cookstr.com


VEAL MILANESE WITH ARUGULA SALAD RECIPE - SERIOUS EATS
2019-04-26 Transfer scallopini to a large plate. Add oil to a small skillet and heat over medium-high heat until shimmering and corner of veal dipped in oil immediately starts bubbling. Carefully add one piece of veal to hot oil. Cook, swirling pan occasionally until golden brown on first side, about 1 1/2 minutes. Carefully turn with tongs and cook until ...
From seriouseats.com


MILANESE VEAL CUTLET RECIPE - THE SPRUCE EATS
2019-08-15 Place the beaten eggs and the breadcrumbs in 2 large, shallow bowls or rimmed platters. Pat the meat dry with a paper towel, salt lightly, and then dip each scallop or chop first in the beaten egg, shaking gently to remove any excess, then in the breadcrumbs, turning to cover both sides and pressing down to make sure the crumbs adhere.
From thespruceeats.com


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