Best 5 Veal Cutlets A La Milano Recipes
Tantalize your taste buds with the irresistible flavors of Veal Cutlets alla Milanese, a culinary masterpiece from the heart of Italy. This delectable dish showcases tender veal cutlets, meticulously coated in a golden-brown crust of crispy breadcrumbs, then pan-fried to perfection. Accompany these succulent cutlets with a refreshing Gremolata sauce, a vibrant symphony of parsley, lemon zest, and garlic, adding a burst of brightness to each bite. For a delightful twist, try the alternative recipe featuring juicy pork cutlets, offering a unique and flavorful variation on this classic dish. Whichever recipe you choose, prepare to embark on a culinary journey that will leave you craving more.
Here are our top 5 tried and tested recipes!
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 Giada De Laurentiis
Categories main-dish
Time 31m
Yield 6 servings
Number Of Ingredients 9
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 MILANESE
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
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
MILANESE VEAL CUTLETS
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
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 ITALIAN STYLE
Make and share this Veal Cutlets Italian Style recipe from Food.com.
Provided by Country Chef
Categories Veal
Time 35m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- In a food processor blend pine nuts and basil leaves.
- Add parmesan, garlic, olive oil, and salt.
- Blend until smooth and set aside.
- In large skillet heat olive oil on medium - high. Brown both sides of veal.
- Turn heat off and leave cutlets in skillet.
- Spoon pesto sauce on veal and top with Fontina cheese, tomatoes, and black pepper.
- Turn heat to low and cover until cheese melts and veal is fully cooked.
Nutrition Facts : Calories 690.4, Fat 54.8, SaturatedFat 16.6, Cholesterol 175.2, Sodium 946.2, Carbohydrate 5.4, Fiber 1.3, Sugar 2.7, Protein 44.6
Tips:
- Choose high-quality veal cutlets. Look for veal that is pale pink in color and has a fine grain. Avoid veal that is dark pink or has a coarse grain.
- Pound the veal cutlets to an even thickness. This will help them cook evenly.
- Season the veal cutlets with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or Italian seasoning.
- Dredge the veal cutlets in flour. This will help the egg wash and breadcrumbs adhere to the cutlets.
- Dip the veal cutlets in the egg wash. This will help the breadcrumbs adhere to the cutlets.
- Coat the veal cutlets in breadcrumbs. Press the breadcrumbs into the cutlets so that they adhere.
- Pan-fry the veal cutlets in butter or olive oil. Cook the cutlets for 3-4 minutes per side, or until they are cooked through.
- Serve the veal cutlets with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
Conclusion:
Veal cutlets a la milanese is a classic Italian dish that is sure to please everyone at your table. The crispy, golden-brown crust and tender, juicy meat are simply irresistible. This dish is perfect for a special occasion or a weeknight meal. With a few simple tips, you can easily make this restaurant-quality dish at home. So what are you waiting for? Give this recipe a try today!
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