Veal Cutlet Recipe
Breaded veal served either Milanese style with an arugula salad on top or parmigian with marinara & mozzarella cheese
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Ingredients
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Veal Cutlet
Milanese Style Topping
Parmigiana Style Topping
Method
Preparing Veal Cutlets
- 1
Prepare the Breading Station
Set up a breading station with three shallow dishes. In the first dish, place the all-purpose flour mixed with salt and black pepper. In the second dish, beat the eggs. In the third dish, add the breadcrumbs.
- 2
Bread the Veal
Dip each veal cutlet first into the flour, ensuring it’s coated evenly. Next, dip it into the beaten eggs, allowing excess to drip off. Finally, coat it well in breadcrumbs, pressing gently to adhere.
Cooking the Veal
- 3
Heat the Oil
In a large skillet, heat the olive oil over medium-high heat until shimmering.
- 4
Fry the Cutlets
Carefully place the breaded veal cutlets in the hot oil and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
Milanese Style Assembly
- 5
- 6
Plate the Milanese Style
Place the cooked veal cutlet on a serving plate, top with the arugula salad, and sprinkle with parmesan cheese.
Parmigiana Style Assembly
- 7
Add Marinara and Cheese
Place the cooked veal cutlet in a baking dish. Spoon marinara sauce over the cutlet and then sprinkle mozzarella cheese on top.
- 8
Broil the Dish
Place the baking dish under the broiler for 2-3 minutes until the cheese is melted and bubbly. Garnish with fresh basil before serving.
