Best 5 Veal Milanese With Arugula Salad And Roasted Maitake Mushrooms Recipes

Indulge in the exquisite flavors of Veal Milanese, a culinary masterpiece that combines the finest ingredients to create a symphony of tastes. This classic Italian dish features tender veal cutlets, expertly coated in a golden-brown breadcrumb crust and pan-fried to perfection. Served alongside a refreshing arugula salad, tossed with a tangy lemon-honey dressing, and roasted maitake mushrooms, this dish is a feast for the senses. The earthy, nutty flavor of the mushrooms complements the crispy veal, while the arugula salad adds a burst of freshness and acidity, balancing the richness of the meat. Discover the secrets behind crafting this delectable dish with our step-by-step recipe, including tips for achieving that perfect crispy crust and the secrets to roasting maitake mushrooms to bring out their umami flavor. Get ready to impress your friends and family with this showstopping dish that is sure to become a favorite in your culinary repertoire.

Here are our top 5 tried and tested recipes!

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

Ingredients

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

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 MILANESE WITH ARUGULA SALAD RECIPE

Veal Milanese with Arugula Salad Recipe image

The perfect summer dinner for two: crispy veal topped with a light, spicy summer salad and tons of lemon.

Provided by Kerry Saretsky

Categories Entree Mains Salads

Time 15m

Yield 2

Number Of Ingredients 12

Ingredients

1/2 cup flour
1 egg beaten with 2 tablespoons water
1/2 cup grated Parmigiano Reggiano, plus a little extra for shaving over the top
1 cup dry breadcrumbs
Kosher salt and freshly ground black pepper
2 veal scallopini, pounded to 1/4-inch thickness, about 6 ounces each
about 1 cup vegetable oil
2 big handfuls of baby arugula
6 cherry tomatoes, cut into sixths
Some fresh basil leaves, if you have them on hand
Extra-virgin olive oil
1/2 lemon, cut in half

Steps:

Place flour in one shallow bowl or pie plate and beaten egg in a second. Combine parmesan and breadcrumbs in third and season to taste with salt and pepper.
Dredge veal in flour, then egg. Allow excess egg to drip off, then transfer to breadcrumbs. Turn to coat evenly, pressing crumbs so they adhere. 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 second side is golden brown, about 1 minute longer. Adjust heat as necessary to prevent oil from burning-veal should bubble steadily. Transfer veal to paper towel-lined plate and season immediately with salt. Drain on a paper towel. Repeat with second veal scallopino
Toss arugula, tomatoes, basil and extra parmesan shavings in a medium bowl with olive oil and lemon juice. Season to taste with salt and pepper. Serve veal and salad immediately.

Nutrition Facts : Calories 1004 kcal, Carbohydrate 51 g, Cholesterol 208 mg, Fiber 4 g, Protein 31 g, SaturatedFat 19 g, Sodium 1284 mg, Sugar 7 g, Fat 75 g, ServingSize serves 2, UnsaturatedFat 0 g

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

Ingredients

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

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

Ingredients

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.

Tips:

For the best results, use high-quality veal cutlets that are at least 1/2-inch thick.
To ensure that the veal is cooked evenly, pound it to an even thickness before dredging and frying.
Use a light touch when dredging the veal in flour, eggs, and breadcrumbs to avoid creating a thick coating.
Fry the veal in batches in hot oil until golden brown and crispy on both sides.
Drain the veal on paper towels before serving to remove any excess oil.
Serve the veal Milanese with a simple arugula salad and roasted maitake mushrooms for a complete meal.

Conclusion:

Veal Milanese is a classic Italian dish that is easy to make at home. With a few simple ingredients and a little bit of time, you can create a delicious and impressive meal that is sure to please everyone at your table. The combination of tender veal, crispy breading, and flavorful toppings makes this dish a winner. So next time you're looking for a special meal to make, give veal Milanese a try. You won't be disappointed!