| Status Approved |
| Name |  Veal Milanese(Cotoletta Alla Milanese ) |
| Category | Meats, Quick meals, European, Italian |
| Serves/Yields | 4 main dish servings |
| Source | Kate |
| Difficulty | Easy |
| Prep. Time | 20 minutes |
| Cook Time | 8 minutes for each cutlet |
| Introduction |
| Much lighter than its famous northern relative from Vienna, this breaded veal is the basis of a delicious meal or can be served warm as part of a buffet. I am told it is the most famous dish from Milan.To prepare this you should use veal, though you can, if you prefer, substitute thinly sliced beef. The outcome will still be tasty,provided that you use good, high quality meat from animals not fed growth hormones (whose use is, incidentally, illegal in Europe): Hormone-laced meats give off great amounts of water when cooked briefly at high heat, reducing to postage stamp size and becoming tough as shoe leather.
This dish is easily cut down for 1 to 2 servings.
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| Ingredients |
| About 1 1/2 cups fine dry breadcrumbs (unseasoned)
2 Beaten egg
8 thin veal cutlets (not the veal patties sold as cutlets) (thin preferably)
Salt and freshly ground black pepper
Butter for frying the veal ( or a mixture of olive oil and butter)
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| Directions |
| Step: 1 | To get the crispiness you want, you need to pound the veal cutlets to make them as thin as possible. Trim off any fat and salt VERY lightly ( too much salt and the veal will be dry) and then coat them first in egg (with a little salt added) and then once in breadcrumbs.
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| Step: 2 | When you have coated all your veal, heat the butte/ oil in frying pan to a high heat. Turn the heat down to about medium high and add the first cutlets. These should be fried on each side for a few minutes until golden brown. Place on a plate with paper towel to drain the oil as you cook your way through the cutlets.
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| Step: 3 | If you are doing a lot, you might need to consider changing the oil if it gets too full of crumbs. Otherwise that is it. Serve with lemon wedges to squeeze over the cutlets.Enjoy!
Another way to serve this dish is to melt a little butter in a skillet and add some brined capers that have been lightly rinsed. Cook mixture for 1 minute over medium heat. Pour butter and capers over the cuttlets just before serving. |
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