Veal Milanese Recipe

Name: Veal Milanese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless veal shoulder chops, no more than 1-inch thick; Salt and pepper; 1/2 cup all-purpose flour; 2 beaten eggs; 1 cup bread crumbs; 1/2 cup grated cheese, Parmigiano or Romano; 1/2 teaspoon ground or grated nutmeg; Olive oil, for frying; 3 vine ripe tomatoes, chopped; 1/2 small to medium yellow skinned onion, chopped about 1/2 cup; 1 cup basil leaves, torn or shredded; A drizzle extra-virgin olive oil; Coarse salt; 1/2 lemon, cut into wedges

Servings: persons

4 boneless veal shoulder chops, no more than 1-inch thick
Salt and pepper
1/2 cup all-purpose flour
2 beaten eggs
1 cup bread crumbs
1/2 cup grated cheese, Parmigiano or Romano
1/2 teaspoon ground or grated nutmeg
Olive oil, for frying
3 vine ripe tomatoes, chopped
1/2 small to medium yellow skinned onion, chopped about 1/2 cup
1 cup basil leaves, torn or shredded
A drizzle extra-virgin olive oil
Coarse salt
1/2 lemon, cut into wedges

1
Pound chops between waxed paper with small heavy skillet to 1/4-inch thickness.
2
Chops will be about 10 inches wide each.
3
Season chops with salt and pepper.
4
Set up an assembly line: a dish of flour, a shallow dish with beaten egg, a plate with bread crumbs combined with cheese and nutmeg.
5
Add a thin layer of oil to a very large skillet over medium to medium-high heat.
6
When oil is hot, add the first 2 pieces of veal.
7
Cook 3 minutes on each side until evenly golden.
8
Transfer to a serving platter and repeat with remaining veal.
9
This dish is fine served at room temperature.
10
Do not put cooked veal in a warm oven or you will dry it out.
11
Also, do not cover the platter with foil it will trap steam and make the cutlets soggy.
12
The reason this dish is perfect for small dinner parties is because it is very tasty eaten at room temperature and because the sauce is raw and cold.
13
You never have to rush your guests to their seats.
14
Combine tomatoes, onions, and basil and drizzle with extra-virgin olive oil.
15
Season the raw sauce with coarse salt, to taste.
16
Transfer to a small bowl and set on platter with veal.
17
Garnish platter with lemon wedges.
18
Top veal with a little squeeze of lemon juice and raw sauce and enjoy.

216

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 14 ingredients. The key ingredients include: 4 boneless veal shoulder chops, no more than 1-inch thick, Salt and pepper, 1/2 cup all-purpose flour, 2 beaten eggs, and more.

Yes, Veal Milanese 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.

Veal Milanese

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