Crispy Oven-Baked Veal Milanese
Experience the delightful crunch and rich flavors of this classic Veal Milanese, now with a healthier twist! This oven-baked version is lower in fat while retaining the traditional taste you love. Serve alongside a zesty lemon wedge, a luscious risotto, and perfectly steamed tender asparagus for a complete meal that impresses at any dinner table. Easy to prepare, this dish is perfect for a weeknight family meal or a special occasion.
N/A
Servings
140
Calories
6
Ingredients
Ingredients
veal cutlets
4 (flattened to 1/4 inch thickness)
flour
1/4 cup (for dredging)
seasoned breadcrumbs
1/4 cup (for coating)
egg
1 (beaten)
garlic oil
1 teaspoon (for cooking)
butter
1 teaspoon (for cooking)
Instructions
1
Using a meat mallet, gently pound the veal cutlets until they are about 1/4 inch thick to ensure even cooking.
2
Set up a dredging station: in one shallow dish, place the flour. In a second dish, pour in the beaten egg. In a third dish, spread the seasoned breadcrumbs.
3
Dredge each flattened veal cutlet first in the flour, shaking off the excess. Next, dip it into the beaten egg, and finally coat it with the seasoned breadcrumbs, ensuring an even coating.
4
Once all cutlets are breaded, cover them with wax paper and refrigerate for at least one hour. This step helps the coating adhere better during cooking.
5
Preheat your oven to 400°F (200°C). On a baking sheet, combine garlic oil and butter, then place it in the oven to melt.
6
Once the butter has melted, gently place the breaded veal cutlets on the baking sheet in a single layer, turning them to coat lightly in the oil and butter mixture.
7
Bake in the preheated oven for about 12 minutes, flipping halfway through, until the cutlets are golden brown and cooked through, reaching an internal temperature of 145°F (63°C).
8
Serve hot with a wedge of lemon, alongside risotto and tender asparagus.
Nutrition Information
3.75g
Fat
15g
Carbs
11.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Oven-Baked Veal Milanese?
It is a healthier, oven-baked version of the classic Italian breaded veal dish that retains its traditional taste with less fat.
How many calories are in this Veal Milanese recipe?
Each serving contains approximately 140 calories.
What is the fat content of this dish?
This recipe contains 3.75g of fat per serving.
How much protein is in a serving of this veal?
There are 11.25g of protein per serving.
What are the main ingredients needed for the coating?
The coating requires flour, a beaten egg, and seasoned breadcrumbs.
How thick should the veal cutlets be?
The veal cutlets should be gently pounded until they are approximately 1/4 inch thick.
What is the purpose of the dredging station?
The dredging station ensures the veal is evenly coated with flour, then egg, and finally breadcrumbs for a crispy finish.
Why must the breaded veal be refrigerated before cooking?
Refrigerating the cutlets for at least one hour helps the breadcrumb coating adhere better to the meat during baking.
What is the recommended oven temperature?
The oven should be preheated to 400°F (200°C).
What fats are used for baking the veal?
A combination of one teaspoon of garlic oil and one teaspoon of butter is used.
How long does it take to bake the veal?
The veal takes approximately 12 minutes to bake in the oven.
Do I need to flip the veal while it is in the oven?
Yes, you should flip the cutlets halfway through the cooking time to ensure even browning.
What is the safe internal temperature for cooked veal?
The veal should reach a minimum internal temperature of 145°F (63°C).
What are the best side dishes for Veal Milanese?
It is traditionally served with a zesty lemon wedge, a luscious risotto, and steamed tender asparagus.
Is this recipe suitable for a weeknight dinner?
Yes, it is an easy-to-prepare dish that works well for both family weeknights and special occasions.
How many veal cutlets does this recipe prepare?
This recipe is designed for 4 veal cutlets.
What kind of oil provides extra flavor to this dish?
Garlic oil is used to add a rich, aromatic flavor to the veal.
What is the carbohydrate count per serving?
There are 15g of carbohydrates in each serving.
Can I use a meat mallet for this recipe?
Yes, a meat mallet is recommended to flatten the cutlets to an even 1/4 inch thickness.
Should I shake off the excess flour during dredging?
Yes, shaking off the excess flour ensures the coating is not too thick and stays crispy.
Is this recipe considered Italian cuisine?
Yes, Veal Milanese is a classic staple of Italian cuisine.
How many eggs are used for the dredging process?
One large beaten egg is used for this recipe.
What type of breadcrumbs should I use?
The recipe calls for seasoned breadcrumbs for maximum flavor.
Does this recipe require frying?
No, this is an oven-baked version which makes it lower in fat than traditional fried versions.
How do I prepare the baking sheet?
Combine garlic oil and butter on the sheet and place it in the oven to melt before adding the veal.
Is the veal covered while baking?
No, the veal is baked uncovered to allow the breadcrumbs to become golden and crispy.
What is the first step of the dredging process?
The first step is dredging the flattened veal cutlet in flour.
What is the texture of the finished dish?
The dish features a delightful crunch on the outside while the veal remains tender inside.
Can I use regular oil instead of garlic oil?
Yes, but garlic oil is recommended for the specific flavor profile mentioned in the recipe.
What is the serving size for this recipe?
The recipe yields 4 individual veal cutlets.