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Veal Milanese
Created by: Howcan Team
Ingredients
- 4 veal cutlets, pounded to 1/4-inch thickness
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 cup olive oil
- 1 lemon, cut into wedges
Instructions
- Season the veal cutlets with salt and pepper.
- Dredge the cutlets in the flour, shaking off any excess.
- Dip the cutlets into the beaten eggs, then coat with the breadcrumb and Parmesan mixture, pressing gently to adhere.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the breaded veal cutlets to the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through.
- Transfer the cooked cutlets to a paper towel-lined plate to drain any excess oil.
- Serve the veal Milanese hot, with lemon wedges on the side for squeezing over the cutlets.
Veal Milanese is a classic Italian dish originating from Milan, consisting of a breaded and fried veal cutlet. The dish is believed to have been inspired by the traditional Austrian Wiener Schnitzel, which was brought to Milan by Austrian rulers in the 19th century. The veal cutlet is pounded thin, coated in breadcrumbs, and then fried to golden perfection. It is often served with a wedge of lemon to add a burst of citrusy flavor. Renowned Milanese chefs, such as Gualtiero Marchesi, have elevated this dish to gourmet status. Today, the best Veal Milanese can be savored in the charming restaurants of Milan, where it is a beloved specialty. The key to a perfect Veal Milanese lies in the quality of the veal and the precise breading technique. For a delicious alternative, some chefs use chicken or pork instead of veal. This dish is a must-try for anyone visiting Milan or seeking an authentic taste of Italian cuisine.
25 min
4
450 calories
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