Veal Milanese Recipe
Recipe information
Make Veal Milanese in just 1h . Veal on the bone pounded and breaded, topped with arugula, cherry tomatoes, red onion, shaved Parmigiano, EVOO, complemented with Parmigiano risotto
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Ingredients
Veal Milanese
Parmigiano Risotto
Veal Milanese
1. Prepare the Veal
Pound the veal chops to about 1/2 inch thick using a meat mallet. Season with salt and pepper.
2. Bread the Veal
Dredge each veal chop in flour, shaking off the excess. Dip into beaten eggs, then coat with breadcrumbs, pressing gently to adhere.
3. Fry the Veal
In a large skillet, heat the olive oil over medium-high heat. Fry the breaded veal chops until golden brown and cooked through, about 3-4 minutes on each side. Drain on paper towels.
4. Prepare the Salad
In a bowl, combine arugula, halved cherry tomatoes, and thinly sliced red onion. Drizzle with EVOO and season with salt and pepper. Toss to combine.
5. Plate the Dish
Top the veal with the arugula salad and shaved Parmigiano. Serve immediately with Parmigiano risotto.
Parmigiano Risotto
6. Sauté Onions
In a saucepan, melt butter over medium heat. Add finely chopped onion and sauté until soft and translucent.
7. Cook the Rice
Add arborio rice to the onions, stirring to coat the grains. Pour in white wine and cook until absorbed.
8. Add Broth Gradually
Begin adding warm chicken broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 18-20 minutes.
9. Finish the Risotto
Stir in the grated Parmigiano-Reggiano, and season with salt and black pepper to taste. Remove from heat and let sit for a couple of minutes before serving.
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