Veal Milanese Recipe
heirloom tomato, red onion, arugula, parmesan
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Ingredients
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Meat
Breading
Salad
Cooking
Method
Preparation of Veal
- 1
Pound the Veal
Place the veal cutlets between two sheets of plastic wrap. Use a meat mallet to pound the cutlets to about 1/4 inch thickness.
- 2
Season the Cutlets
Sprinkle both sides of the veal cutlets with salt and black pepper.
Breading Process
- 3
Prepare Breading Stations
Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and grated Parmesan cheese.
- 4
Bread the Veal
Dredge each veal cutlet in flour, shaking off excess. Dip into the beaten eggs, allowing excess to drip off, then coat with the breadcrumb and Parmesan mixture.
Cooking the Veal
- 5
Heat Oil
In a large skillet, heat vegetable oil over medium-high heat until hot.
- 6
Fry Cutlets
Fry the breaded veal cutlets in the hot oil for about 3-4 minutes on each side, or until golden brown and cooked through. Remove and drain on a paper towel.
Salad Preparation
- 7
Prepare Salad Ingredients
In a large bowl, combine the sliced heirloom tomatoes, red onion, and arugula.
- 8
Dress the Salad
Drizzle the salad with olive oil and balsamic vinegar. Season with salt and black pepper to taste. Toss gently to combine.
Serving
- 9
Plate the Dish
Serve the crispy veal cutlets on a plate alongside the dressed salad. Enjoy your Veal Milanese!