Milanese Veal Cutlets Recipe

Name: Milanese Veal Cutlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tomatoes, coarsely chopped; 3 tablespoons extra-virgin olive oil; Salt and freshly ground pepper; 2 pounds boneless veal loin, sliced crosswise 1/2 inch thick; 4 large eggs, lightly beaten; 1 1/2 cups crushed plain breadsticks or fine dry bread crumbs, preferably homemade; About 1/2 cup pure olive oil; 2 heads Bibb or Boston lettuce, torn into bite-size pieces (6 cups); 1/4 cup shredded basil leaves; Lemon wedges, for serving

Servings: persons

2 tomatoes, coarsely chopped
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
2 pounds boneless veal loin, sliced crosswise 1/2 inch thick
4 large eggs, lightly beaten
1 1/2 cups crushed plain breadsticks or fine dry bread crumbs, preferably homemade
About 1/2 cup pure olive oil
2 heads Bibb or Boston lettuce, torn into bite-size pieces (6 cups)
1/4 cup shredded basil leaves
Lemon wedges, for serving

1
In a large bowl, toss the tomatoes with the extra-virgin olive oil and season with salt and pepper.
2
Pound the veal 3/8 inch thick.
3
Put the eggs and bread crumbs in 2 separate shallow bowls.
4
Dip the veal cutlets in the egg and then in the bread crumbs.
5
In each of 2 large skillets, heat 1/4 cup of the pure olive oil until shimmering.
6
Add the breaded veal cutlets to the skillets without crowding the pans and cook over moderately high heat, turning once, until golden and crisp, about 5 minutes.
7
Transfer the cutlets to a platter and keep warm.
8
Fry the remaining veal, adding more oil to the skillet as necessary.
9
Lightly season the meat with salt.
10
Add the lettuce and basil to the tomatoes and toss well; season with salt and pepper.
11
Transfer the salad to a platter leaving most of the liquid behind.
12
Arrange the cutlets on the salad and serve immediately with lemon wedges.

315

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tomatoes, coarsely chopped, 3 tablespoons extra-virgin olive oil, Salt and freshly ground pepper, 2 pounds boneless veal loin, sliced crosswise 1/2 inch thick, and more.

Yes, Milanese Veal Cutlets falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Milanese Veal Cutlets

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