Crispy Veal Cutlets alla Milanese
Crispy Veal Cutlets alla Milanese is a quintessential dish from the Lombardy region of Italy that perfectly showcases the flavors of tender veal, hand-breaded and fried to golden perfection. This classic Italian preparation features thinly pounded cutlets floured, dipped in a rich egg wash, and coated in crunchy breadcrumbs. Traditionally served with a wedge of lemon and accompanied by arugula or a light salad, this dish is perfect for a special occasion or a delightful weeknight dinner. Experience the heart of Italian culinary tradition with every delicious bite.
4
Servings
N/A
Calories
7
Ingredients
Ingredients
Veal Cutlet
1 lb (pounded thin)
Eggs
2 (lightly beaten with salt)
Salt
1 teaspoon (for seasoning)
Flour
1/2 cup (for dredging)
Breadcrumbs
2 cups (for coating)
Butter
2 tablespoons (for frying)
Olive Oil
2 tablespoons (for frying)
Instructions
1
Begin by lightly beating the eggs in a deep dish, mixing in the salt to enhance flavor.
2
Prepare two separate plates: one for the flour and one for the breadcrumbs.
3
Take each veal cutlet and dredge it in flour, making sure to shake off any excess flour.
4
Next, dip the floured cutlet into the egg mixture, allowing the excess to drip off.
5
Immediately coat the cutlet with breadcrumbs, ensuring both sides are fully covered.
6
In a large sauté pan, heat the butter and olive oil over medium heat; the mixture should be hot but not smoking.
7
Carefully add the breaded cutlets to the pan, ensuring not to overcrowd them. If necessary, cook them in batches.
8
Fry the cutlets for approximately 3 minutes on each side, or until they achieve a golden brown and crispy exterior.
9
Once cooked, transfer the cutlets to a warm plate lined with paper towels to drain excess oil.
10
Serve immediately with lemon wedges and a fresh salad, or your choice of sides.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Veal Cutlets alla Milanese?
It is a quintessential Italian dish from the Lombardy region featuring thinly pounded veal cutlets that are floured, egg-washed, breaded, and fried to golden perfection.
How many servings does this recipe make?
This recipe is designed to serve 4 people.
What type of meat is required for this dish?
The recipe requires 1 lb of veal cutlet, which should be pounded thin.
What are the main ingredients for the breading process?
The breading process requires flour, eggs, and breadcrumbs.
How many eggs are used in the egg wash?
The recipe calls for 2 eggs, lightly beaten with salt.
What is the correct order for coating the veal?
First dredge the veal in flour, then dip it into the egg mixture, and finally coat it with breadcrumbs.
What should I do with excess flour after dredging?
You should always shake off any excess flour before moving the cutlet to the egg wash.
What fats are used for frying the cutlets?
The recipe uses a combination of 2 tablespoons of butter and 2 tablespoons of olive oil.
What heat setting should be used for frying?
The cutlets should be fried over medium heat so that the oil and butter mixture is hot but not smoking.
How long do you cook each veal cutlet?
Fry the cutlets for approximately 3 minutes on each side until they are golden brown and crispy.
What should I do if my pan is too small for all the cutlets?
It is important not to overcrowd the pan; you should cook the cutlets in batches if necessary.
How do I remove excess oil after frying?
Transfer the cooked cutlets to a warm plate lined with paper towels to drain any excess oil.
What are traditional side dishes for Veal Milanese?
It is traditionally served with lemon wedges and a fresh salad, such as arugula.
Is this recipe considered a main course?
Yes, it is categorized as a main course and is suitable for dinner.
Where does the Milanese style of cooking originate?
This style of preparation originates from the Lombardy region of Italy.
How much salt is included in the recipe?
The recipe uses 1 teaspoon of salt, primarily mixed into the beaten eggs for seasoning.
How much flour is needed for the recipe?
You will need 1/2 cup of flour for dredging the cutlets.
How many cups of breadcrumbs are required?
The recipe specifies 2 cups of breadcrumbs for the final coating.
What is the first step of the instructions?
The first step is to lightly beat the eggs in a deep dish and mix in the salt.
What tags describe this recipe?
Tags include italian, veal, milanese, fried, breaded, cutlets, dinner, main course, traditional, and comfort food.
Does the recipe provide nutritional information like calories?
No, the provided data does not include specific values for calories, fat, or carbohydrates.
Can I serve this dish immediately?
Yes, the instructions recommend serving the cutlets immediately after cooking.
How is the veal prepared before the breading process?
The veal cutlets should be pounded thin to ensure even and quick cooking.
Is it necessary to use both oil and butter?
Yes, the recipe uses both to achieve the traditional flavor and desired frying temperature.
What is the total count of ingredients?
There are 7 distinct ingredients listed for this recipe.
How should the egg mixture be prepared?
The eggs should be lightly beaten in a deep dish with salt to enhance the flavor.
What should the exterior of the cutlet look like?
The exterior should achieve a golden brown color and a crispy texture.
Is this a good recipe for a weeknight dinner?
Yes, it is described as being perfect for both special occasions and delightful weeknight dinners.
When do I coat the cutlet with breadcrumbs?
Immediately after dipping the floured cutlet into the egg mixture.
How is the flavor profile described?
It is described as showcasing the flavors of tender veal with a crunchy, golden breading.