Veal Milanese

Veal Milanese is a coated veal thin boneless scallopine style or can be made with a bone-in veal chop form coated and sauteed in butter..


The veal is seasoned in a flour and eggs batter coating then sauteed perfectly.


Of course, if you aren't fond of veal, you can use pork or chicken in its place to substitute and still get these delicious flavors.


This fork-tender veal is so tender and melts in your mouth in every bite.


ALthough can serve with a light side dish of sliced tomato Caprese Salad, we prefer a side of Pasta Aioli with Broccoli with our meal.


I loved the addition of red pepper flakes on top to give this dish a little heat also, not in the authentic recipe.


If you love easy stovetop meals like this one, check out our 15 One Pan Easy Meal Recipes.


Scroll down to get this easily printable recipe!

Some Veal Milanese History

This dish is very similar to the Weiner Schnitzel, its Austrian counterpart. .


The main difference is that Veal Milanese is made using a bone-in cutlet while Weiner Schnitzel is made from a boneless cutlet that has been pounded flat, however, I adapted the recipe for either style.


There have been many stories along the way about who first created this marvelous meal including some time in 1134 a royal disagreement between two branches of the Hapsburg dynasty that included the Austrians and Italians, made both claims they invented the dish.

That was the first recorded mention of Veal Milanese in European history.


Sometime in the 19th century, a cook from Milanese went to Vienna and it has been written introduced veal to the country of Austria so maybe that solves the mystery.

Tools

• deep fry pan
• measuring spoons
• measuring cup
• pie plate or plastic shaking bag
• serving bowl
• pasta serving spoon
• lemon extractor
• knife
• cutting board

Tips

1. after coating the veal first pat it down firming to hold the coating on
2. use only fresh lemon
3. do not overcook the veal
4. refer to a meat thermometer for bone-in veal chops for internal temperature
5. add more red pepper and spices to taste
6. chicken, pork tenderloin, thin pound steaks, or venison can be substituted

Serving Suggestions

• roasted garlic mashed potatoes
• twice-baked potatoes
• rice
• favorite pasta
• Tuscan garlic bread
• roasted vegetables

Ingredients You Will Need(scroll down to the printable recipe card for exact measurements)

• veal thin sliced or veal chops bone-in
• butter
• garlic, minced
• red pepper flakes
• salt and freshly ground pepper
• fresh basil
• lemon, juiced
• chopped fresh parsley
• 1 lemon sliced for garnish is optional
• breadcrumbs
• Pecorino Romano cheese
• all-purpose flour
• eggs
• salt, pepper, or more to taste

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Fast and Easy Recipe

If you love easy recipes this Veal Milanese is a delicious meal made in less than 30 minutes.


Served with just about anything else on the side you prefer and leftovers if boneless are great in an Italian sandwich covered in tomato sauce and mozzarella melted cheese.


This is a wonderful recipe to add to your collection as a basic coating for any meat!

Veal Milanese

Yield: 4

Author: Claudia Lamascolo

Prep time: 23 MinCook time: 12 MinTotal time: 35 Min

This is a bone-in veal chop dipped in a flour breaded batter then fried and drizzled in fresh lemon.

Ingredients

• 4 boneless or bone-in veal chops about 1 inch thick, trimmed if you use the chops) if you can't find veal in your area you can do this with pork or chicken ( not the same experience, however)
• 2 eggs beaten
• 2 cups breadcrumbs
• 1 cup clarified butter instructions below
• 1 cup flour with 4 tablespoons of Pecorino Romano cheese and 4 cloves of finely minced fresh garlic, 1 tablespoon freshly chopped parsley or dried
• salt and pepper to taste
• 1 lemon cut in slices then in half 
• Garnish Suggestions: Serve with slices of lemon drizzled over the top, chopped fresh Italian parsley, fresh basil, more grated cheese, and red pepper flakes.

Instructions

1. Prepare a baking dish with oil spray.
2. Preheat the oven to 170 degrees.
3. Note: To keep the meat from curling up make cuts on the edges slightly before proceeding.
4. Make a dipping station:
5. Place the beaten eggs into a pie plate.
6. Place the flour with herbs, garlic, and cheese into another pie plate.
7. Add the breadcrumbs and finely minced garlic with Pecorino Romano grated cheese to the last pie plate.
8. Place each cutlet into the flour, then the egg, and then the breadcrumbs pressing the crumbs down firmly.
9. Note: if breading isn't sticking dip in egg again then crumbs.
10. Heat the butter over medium heat and saute' on both sides until lightly browned and crispy around 12 minutes.
11. Place the cutlets on paper towels to drain.
12. Add to your oil sprayed baking dish at the lowest temperature (170 to 175) to keep warm while preparing side dishes.
13. Garnish Suggestions: Serve with slices of lemon drizzled over the top, chopped fresh Italian parsley, and fresh basil,  more grated cheese, and red pepper flakes.
14. We like to serve this veal dish with Pasta and Broccoli Aioli

Calories

1187.01

Fat (grams)

76.05

Sat. Fat (grams)

40.52

Carbs (grams)

66.72

Fiber (grams)

4.61

Net carbs

62.11

Sugar (grams)

4.14

Protein (grams)

58.40

Sodium (milligrams)

703.96

Cholesterol (grams)

389.20

https://www.whatscookinitalianstylecuisine.com/2021/03/veal-milanese.html

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