Best 2 Messicani Alla Milanese Veal Rolls Milan Style Recipes

**Introducing Messicani alla Milanese: A Culinary Journey to Milan**

Embark on a culinary adventure to the heart of Milan with Messicani alla Milanese, a delightful dish that captures the essence of Milanese cuisine. These meticulously prepared veal rolls, lovingly enveloped in a crispy breadcrumb coating, are a testament to the region's rich culinary heritage. As you delve into this delectable dish, your taste buds will be tantalized by a symphony of flavors and textures, leaving you craving for more.

Accompanying this main course are three exceptional recipes that elevate the dining experience. Begin your culinary exploration with a refreshing Insalata di Spinaci e Mele, a vibrant salad featuring tender spinach, crisp apples, and a tangy dressing that awakens the senses. For a side dish that complements the veal rolls perfectly, try the Risotto alla Milanese, a classic Milanese rice dish infused with saffron and bone marrow, offering a creamy and flavorful accompaniment. And to conclude this delightful meal, indulge in the exquisite Torta della Nonna, a traditional Italian custard tart topped with pine nuts, providing a sweet and memorable ending to your culinary journey.

Check out the recipes below so you can choose the best recipe for yourself!

VEAL MILANESE

Veal Milanese image

Provided by Giada De Laurentiis

Categories main-dish

Time 31m

Yield 6 servings

Number Of Ingredients 9

Ingredients

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 MILANESA

Veal Milanesa image

Provided by Francis Mallman

Categories Egg Tomato Sauté Veal Arugula

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

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.

Tips:

For the best results, use thin slices of veal for the rolls. This will help them cook evenly and prevent them from becoming tough.
Pound the veal slices lightly with a meat mallet to help tenderize them and make them more receptive to the filling.
Use a variety of fillings for the veal rolls, such as prosciutto, cheese, vegetables, or herbs. This will add flavor and interest to the dish.
Be careful not to overcook the veal rolls, as they can become dry and tough. Cook them until they are just cooked through, about 2-3 minutes per side.
Serve the veal rolls immediately, with your favorite sides. They are also delicious served cold, as part of a buffet or antipasto platter.

Conclusion:

Veal rolls Milanese is a classic Italian dish that is sure to impress your guests. It is a delicious and versatile dish that can be made with a variety of fillings. With its crispy outer coating and tender, flavorful filling, veal rolls Milanese is a dish that is sure to become a favorite in your home.