Milk Fed Veal Scallopini (milanese Or Parmigiana) Recipe
Make Milk Fed Veal Scallopini (milanese Or Parmigiana) Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat
Breading
Seasoning
Cooking
Method
Preparation of Meat
- 1
Tenderize the Veal
Gently pound the milk-fed veal cutlets between two sheets of plastic wrap until they are about 1/4 inch thick. This will help them cook evenly and become tender.
- 2
Season the Veal
Sprinkle both sides of the veal cutlets with salt and black pepper and set aside for a few minutes to allow the seasoning to penetrate.
Breading Process
- 3
Set Up Breading Station
In three separate shallow dishes, place the flour, beaten eggs, and a mixture of bread crumbs and grated Parmesan cheese.
- 4
Bread the Veal
Dredge each veal cutlet in flour, shaking off excess. Dip it in the beaten eggs, allowing any excess to drip off, then coat it with the breadcrumb and Parmesan mixture, pressing lightly to adhere.
Cooking
- 5
Heat the Oil and Butter
In a large skillet, heat the olive oil and butter over medium-high heat until hot but not smoking.
- 6
- 7
Serving
- 8
Garnish and Serve
Sprinkle the cooked veal cutlets with fresh chopped parsley before serving. Serve immediately with a side of pasta or salad.