Veal Milanese Recipe
Indulge in our Veal Milanese, a tender cutlet of veal, expertly breaded and pan-fried to a perfect golden crisp. Served with a side of zesty arugula salad and a squeeze of fresh lemon, this classic Italian dish promises a delightful balance of flavors and textures that will transport your taste buds to the heart of Italy.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Veal
Pound the veal cutlets with a meat mallet until they are about 1/4 inch thick. Season both sides with salt and black pepper.
- 2
Set Up Breading Station
In three separate shallow dishes, place the flour in the first, whisk the eggs in the second, and combine the breadcrumbs with Parmesan cheese in the third.
- 3
Bread the Cutlets
Dredge each veal cutlet in flour, shaking off the excess. Then dip it in the beaten eggs, and finally coat it with the breadcrumb mixture, pressing gently to adhere.
- 4
Fry the Cutlets
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the breaded veal cutlets in batches, being careful not to overcrowd the pan. Cook for about 3-4 minutes on each side until they are golden brown and cooked through.
- 5
