Milanese Di Vitello Recipe
French Veal Milanese breaded and fried. Topped with Arugula and Fresh Tomatoes
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Ingredients
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Milanese di Vitello Ingredients
Method
Cooking Directions
- 1
Prepare the Veal
Pound the veal cutlets to about 1/2 inch thickness using a meat mallet. Season both sides with salt and black pepper.
- 2
Set Up Breading Station
Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- 3
Bread the Veal
Dredge each veal cutlet in flour, shaking off excess. Dip into the beaten eggs, then coat with breadcrumbs, pressing lightly.
- 4
Fry the Cutlets
Heat olive oil in a large skillet over medium heat. Fry the breaded veal cutlets for about 4-5 minutes on each side or until golden brown. Remove and drain on paper towels.
- 5
Prepare the Topping
Slice the fresh tomatoes and toss them with arugula. Season with a little salt and pepper.
- 6
