MILANESE VEAL CUTLETS
To perfect this Italian classic, dip the chops twice in egg and breadcrumbs to make them extra crisp - and if you can't get veal, use chicken or lean pork
Provided by Antonio Carluccio
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 7
Steps:
- Use a tenderiser or rolling pin to flatten the chops, leaving the bone attached, then trim away the fat.
- Beat the eggs, then mix in the basil, parmesan and some seasoning. Transfer the mixture to a plate or shallow bowl, then spread the breadcrumbs out on another plate. Dip each of the chops in the egg mixture, then immediately roll them in the breadcrumbs to thoroughly coat them. Repeat this process to give the chops a double layer of egg and breadcrumbs.
- Heat enough oil to cover the base of a large frying pan. Working in batches, fry the chops over a gentle heat for 3-4 mins each side, until the breadcrumbs turn a deep gold (you may need to add more oil to the pan as you go). Serve with a lemon wedge, some fried courgettes and a spring salad, if you like.
Nutrition Facts : Calories 425 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Protein 37 grams protein, Sodium 0.7 milligram of sodium
VEAL MILANESE
Provided by Giada De Laurentiis
Categories main-dish
Time 31m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 175 degrees F.
- In a shallow dish, beat eggs and season with salt and pepper. Pour flour into another shallow dish. Mix together the bread crumbs, basil and thyme in a third shallow dish. Have ready one large plate.
- Season the veal with salt and pepper. Working with 1 piece of veal at a time, dip it first in the flour, shaking off excess. Next, place the floured veal into the beaten eggs, coating completely. Place the veal into the bread crumb mixture and gently press crumbs into the veal. Set aside on large plate and continue with remaining veal slices.
- In a large skillet with high sides, heat the oil to 375 degrees F. Have ready a baking sheet fitted with a rack. Carefully place 2 pieces of breaded veal in the hot oil and fry until golden brown on both sides, about 6 to 8 minutes total. Place cooked veal on rack, season with salt and place in oven to keep warm. Continue with remaining veal.
- Serve with lemon wedges.
CHICKEN CUTLETS MILANESE
Make and share this Chicken Cutlets Milanese recipe from Food.com.
Provided by TATYANA NGAI
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a shallow bowl or pie plate, lightly beat the eggs with the milk.
- In a separate bowl or on a sheet of waxed paper, combine the Parmesan cheese, bread crumbs, oregano and salt.
- Dip the chicken first in the egg mixture, then in the Parmesan mixture, until well coated. (You can do this up to 4 hours ahead of cooking, then place the coated chicken on a plate, cover loosely, and refrigerate).
- In a 10-inch skillet, heat 1 tbs. of the oil over MEDIUM heat until hot but not smoking.
- Add 2 pieces of chicken and saute until golden brown and just cooked through, about 1 1/2 mins per side.
- With tongs or a kitchen fork, transfer the cooked chicken to a platter. Repeat, using 1 tbs. of oil for every 2 pieces of chicken.
- Divide evenly among 4 dinner plates and serve with lemon wedges, if you like.
VEAL CUTLETS MILANESE
Cutlets being a staple of Italian cooking and the most well known preparation being this classic from Milan.
Provided by Timothy H.
Categories Lamb/Sheep
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Lightly beat the eggs with the salt in a deep dish and spread the flour and the breadcrumbs out on separate plates. Dredge veal slices in flour shaking off any excess. Then dip in the egg and the bread crumbs making sure both sides are well coated with bread crumbs.
- Heat olive oil and butter in large saute pan over medium heat. Add the breaded cutlets to the pan without crowding (if you have to you can work in batches). Cook, turning once for about 6 minutes until golden brown and crispy. Transfer to warm plates and serve.
Nutrition Facts : Calories 414.1, Fat 23.4, SaturatedFat 8.7, Cholesterol 214, Sodium 869.9, Carbohydrate 21, Fiber 0.8, Sugar 1, Protein 28.1
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