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 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 CUTLETS ALLA MILANESE
Cotoletta alla Milanese is a classic dish from, you guessed it, Milan. The crisp and golden breaded veal chop owes its name to the cut of meat used, la costoletta, a thick bone-in chop. Pan fried in butter, it is simply decadent.
Provided by Redazione Web
Categories main course
Time 25m
Yield 4
Number Of Ingredients 5
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.
CHICKEN CUTLETS MILANESE
Make and share this Chicken Cutlets Milanese recipe from Food.com.
Provided by TATYANA NGAI
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
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 MILANESE
Cutlets being a staple of Italian cooking and the most well known preparation being this classic from Milan.
Provided by Timothy H.
Categories Lamb/Sheep
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 414.1, Fat 23.4, SaturatedFat 8.7, Cholesterol 214, Sodium 869.9, Carbohydrate 21, Fiber 0.8, Sugar 1, Protein 28.1
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