VEAL MILANESE
Steps:
- Preheat the oven to 375 degrees F.
- For the veal: To pound the veal chops, line a cutting board with plastic wrap and place a chop on top. Place another piece of plastic wrap over the chop making sure it's completely covered. Use a meat mallet to pound the veal evenly, making sure the middle and the edges are the same size, about 1/2 inch in thickness. Remove plastic from the top and set the pounded chop aside; repeat with the rest of the chops.
- Set up 3 shallow baking dishes, one with the flour, one with the beaten eggs, and the third with the breadcrumbs, parsley and Parmesan. Season the flour, eggs and breadcrumbs generously with salt and pepper. Season each veal chop with salt and pepper on both sides. Dredge a chop in the flour. Shake off any excess flour and then dip it into the egg mixture and then into the breadcrumbs. Once the chop is in the breadcrumbs, use your hand to scoop the crumbs up and over the meat and press to make sure it adheres and evenly coats the chop. Repeat the breading procedure with the remaining chops.
- Heat a 12-inch skillet over medium-high heat and add 1/4 cup blended oil. When the oil is hot, add two of the breaded chops to the pan. Cook for 3 minutes or until golden brown, then turn the chops gently with tongs and cook for another 3 to 5 minutes on the other side. Lower the heat and add 2 tablespoons of butter. When the butter is almost brown, drizzle the juice of 1 lemon into the pan and over the crisp veal. Remove the chops and place them on a sheet pan. Drizzle the pan drippings over the veal. Repeat with the remaining 1/4 cup oil, remaining veal chops, remaining 2 tablespoons butter and remaining lemon juice.
- For the vinaigrette: In a small bowl, whisk together the olive oil, garlic and vinegar. Season to taste with salt and pepper.
- For the salad: In a medium bowl, combine the fennel, radishes, olives and tomatoes. Toss with a few spoonfuls of vinaigrette. Add the arugula just before serving and toss again.
- To serve: Place a veal chop on a serving plate and add some salad on top. Finish with a drizzle of olive oil and some Parmesan shavings. Repeat with remaining veal, salad and Parmesan and serve.
BAKED VEAL MILANESE
This meal is great for a quick dinner after work. Veal comes out of oven moist and delicious! I paired with baked yams and broccoli. All ingredients are commonly found in the house and can be put together last minute.
Provided by DaniCook914
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk egg, lemon juice, and milk in a small bowl. Place flour in a separate shallow bowl; mix Italian crumbs, pecorino Romano cheese, and adobo seasoning in a third bowl.
- Heat 1 teaspoon olive oil in a skillet over medium heat. Dredge each veal piece in flour, dip in egg mixture, and press into bread crumb mixture to coat both sides. Pan-fry the breaded veal cutlets in the hot oil until crumbs are lightly browned and coating is set, about 1 minute per side. Transfer veal to a baking dish.
- Bake cutlets in the preheated oven until juices run clear, 20 to 25 minutes. Transfer veal onto 4 serving plates and top each cutlet with 1/4 of the arugula; sprinkle raisins over the arugula. Drizzle a teaspoon of balsamic vinegar and 1 teaspoon olive oil over each serving.
Nutrition Facts : Calories 364.5 calories, Carbohydrate 32.5 g, Cholesterol 121.2 mg, Fat 15.7 g, Fiber 1.6 g, Protein 23.3 g, SaturatedFat 5.1 g, Sodium 468.2 mg, Sugar 8 g
VEAL MILANESE
Make and share this Veal Milanese recipe from Food.com.
Provided by seahorse73
Categories Veal
Time 31m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1019.3, Fat 81.3, SaturatedFat 12.4, Cholesterol 241.9, Sodium 212.8, Carbohydrate 31.2, Fiber 1.4, Sugar 0.8, Protein 40.5
VEAL MILANESE
On a cold night in the winter of 2000, the formidable food reporter Amanda Hesser went with friends to Caffe Rosso in Greenwich Village. "I was in the mood for veal and red wine," she wrote in The Times a year later. "When the main courses came, the waiter set down my veal Milanese: a pounded chop as large as a frying pan, crusted with bread crumbs and smothered with a glistening mess of arugula and tomatoes. I squeezed lemon over the veal and set about carving. It was just what I was after: the tender meat was pounded paper-thin with fat on the edges and a thin, pebbly coating of bread crumbs. The peppery salad and lemon offered steady relief. But it left me with a single thought: to come back in the summer when arugula and tomatoes are in season." Then she gave us a recipe for the dish, perfect for summer, when arugula and tomatoes are in season. Go to!
Provided by Amanda Hesser
Categories dinner, project, main course
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a small bowl, whisk together eggs, cheese and parsley. Season generously with salt and pepper. Pour into a large, shallow bowl or tray. Spread flour in a second shallow bowl and bread crumbs in a third. Set aside near stove.
- In a large mixing bowl, combine arugula, tomatoes and onion. Sprinkle with olive oil and lemon juice. Season with salt, and toss until leaves are coated. Dressing should be assertive and lemony. Set aside.
- Working one at a time, press each veal chop into flour on each side, then pat it off so that there is just a fine dust on veal. Dip chop into egg, coating both sides, and letting as much drain off as possible. Lay chop in bread crumbs, tapping it gently to make sure it gets coated, but ever so thinly. Flip it over, and coat the other side. Layer chops between waxed paper or parchment as you go.
- Heat oven to 175 degrees, and place a baking sheet on middle rack. Place a sauté pan large enough to fit 2 chops over medium-high heat. Pour in enough corn oil to generously cover base of pan. When oil shimmers (it should be very hot so the veal seizes immediately), add a chop and sauté until browned, 2 to 3 minutes. Turn and brown other side. Transfer to baking sheet, and keep warm in oven. Repeat with other chops.
- To serve, place chops on each of four large plates. Place a large handful of salad on top of each, making sure each gets enough tomatoes and onion. Serve with a wedge of lemon, for squeezing over the meat.
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.
VEAL MILANESE WITH ARUGULA SALAD AND ROASTED MAITAKE MUSHROOMS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 400 degrees F.
- Place the separated pieces of maitake mushrooms onto a baking sheet and toss with a little olive oil and salt and pepper. Roast until crispy, 15 to 20 minutes.
- Meanwhile, set a chop upright on a cutting board with the meaty side facing up. Using a thin sharp knife, cut into the meat and cut through the center, toward the bone. Stop short of the bone, then open up the meat like a book. Do not remove the meat from the bone; the bone itself will be at the center of the butterflied chop. Place the meat between sheets of parchment or plastic with a dab of water and gently and evenly pound the meat out with a meat mallet, flipping the meat a couple of times, until it's 1/4 to 1/8 inch thick. Season with salt and pepper.
- Set up a dredging station: Line up 3 shallow bowls on the counter. Spread flour in one, beat the eggs in the second, and mix the fine bread crumbs, panko, Parm, nutmeg, and salt and pepper to taste in the third.
- When the mushrooms are done, lower the oven temperature to 250 degrees F (leave the mushrooms in the oven). Place a wire rack over a rimmed baking sheet and set in the oven.
- In large cast-iron skillet, heat about 1/4 inch oil over medium-high heat.
- Coat the veal in flour and shake off the excess. Turn a chop in the egg, shaking off the excess, then press into the bread crumb mixture. Fry the chops, one at a time, until deep golden, about 3 minutes on each side. Keep the cutlets warm on the prepared baking sheet in the oven.
- Serve the veal with lemon for squeezing and a side of mushrooms. Place the Arugula Salad with Sage and White Balsamic Vinaigrette under or on top of each cutlet.
- In a small bowl, whisk the garlic, sage, shallot, lemon juice, vinegar, and honey. Still whisking, stream in the EVOO to emulsify. Season with salt and pepper. Put the greens and tomatoes in a large serving bowl, add the dressing, and toss to coat.
VEAL MILANESE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 21m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Pound chops between waxed paper with small heavy skillet to 1/4-inch thickness. Chops will be about 10 inches wide each. Season chops with salt and pepper. Set up an assembly line: a dish of flour, a shallow dish with beaten egg, a plate with bread crumbs combined with cheese and nutmeg.
- Add a thin layer of oil to a very large skillet over medium to medium-high heat. When oil is hot, add the first 2 pieces of veal. Cook 3 minutes on each side until evenly golden. Transfer to a serving platter and repeat with remaining veal. This dish is fine served at room temperature. Do not put cooked veal in a warm oven or you will dry it out. Also, do not cover the platter with foil it will trap steam and make the cutlets soggy. The reason this dish is perfect for small dinner parties is because it is very tasty eaten at room temperature and because the sauce is raw and cold. You never have to rush your guests to their seats.
- Combine tomatoes, onions, and basil and drizzle with extra-virgin olive oil. Season the raw sauce with coarse salt, to taste. Transfer to a small bowl and set on platter with veal. Garnish platter with lemon wedges.
- Top veal with a little squeeze of lemon juice and raw sauce and enjoy.
THE VEAL MILANESE
A delicious classic, easy to prepare. Also it is a Low fat version. Serve with a lemon wedge, risotto and tender asparagus.
Provided by Sageca
Categories Veal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- With mallet, flatten veal cutlets to 1/4 in thickness.
- Dredge each cutlet in flour, dip in egg and coat with bread crumbs.
- Cover with wax paper and let sit in the refrigerator at least one hour.
- Heat skillet, add oil and butter.
- Cook cutlets 2 minutes per side.
Nutrition Facts : Calories 81.4, Fat 2.6, SaturatedFat 1.1, Cholesterol 49, Sodium 75.7, Carbohydrate 10.9, Fiber 0.5, Sugar 0.5, Protein 3.3
VEAL MILANESE
Coat the meat in a Parmesan-saltine cracker crumb crust to give this Veal Milanese dish its crispy, crunchy exterior and seal in the juicy flavor.
Provided by My Food and Family
Categories Beef
Time 31m
Yield Makes 4 servings.
Number Of Ingredients 10
Steps:
- Mix cracker crumbs, Parmesan cheese, parsley, garlic and pepper in shallow dish or pie plate; set aside. Beat eggs in separate shallow dish.
- Dip cutlets in egg mixture, then in crumb mixture, turning to evenly coat both sides of each cutlet with the crumb mixture.
- Heat 2 Tbsp. of the oil in medium nonstick skillet. Cook cutlets, in batches, 4 min. on each side or until medium doneness (160°F), adding remaining oil to skillet as needed. Top each cutlet with 1/4 cup of the mozzarella cheese. Serve with the lemon wedges.
Nutrition Facts : Calories 410, Fat 24 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 185 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g
VEAL SCALLOPINI MILANESE
This lightened-up version of the Italian classic substitutes spaghetti squash for pasta but still packs all the flavor and texture of the traditional.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Spaghetti Squash Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Place squash cut side down in baking dish; add 1/4 inch water. Cover with foil, and bake in oven until fork-tender, about 1 hour. Scoop out and discard seeds. Scrape strands from the flesh with a fork. Transfer to a bowl; cover with foil to keep warm.
- Preheat broiler. In a shallow bowl, combine breadcrumbs, Parmesan, and 1/8 teaspoon pepper. Place veal in another bowl, and coat with 1 1/2 teaspoons oil. Dredge veal in breadcrumb mixture; turn to coat well. Transfer to baking sheet.
- Rub inside of large wooden salad bowl with garlic. Add lemon juice, salt, and remaining tablespoon oil. Add tomatoes, sprouts, and shoots to bowl; set aside.
- Place veal about 5 inches under broiler, and cook until golden and browned in spots, 2 to 3 minutes, rotating pan every minute. Turn over; cook 2 to 3 minutes more. Transfer veal to serving plates.
- Toss sprout mixture; season with remaining 1/8 teaspoon pepper. Serve on top of veal, with spaghetti squash on the side.
Nutrition Facts : Calories 443 g, Cholesterol 171 g, Fat 14 g, Fiber 6 g, Protein 50 g, Sodium 344 g
MILANESE VEAL STEW
Make and share this Milanese Veal Stew recipe from Food.com.
Provided by franrobson
Categories Stew
Time 2m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- I plastic bag toss flour with pepper.
- Add veal and shake to coat.
- In large skillet heat oil over high heat and brown veal in batches.
- Transfer to bowl with slotted spoon.
- Add wine to pan, cook scraping up brown bits from the bottom of pan for 4 minutes or until reduced by half.
- Add stock and simmer for 5 minutes.
- Add garlic, celery,carrots, leeks, onions, tomatoes, basil, thyme, italian seasoning and veal.
- Reduce heat to medium-low.
- Cover and cook stirring occasionally for about 1 hour or until the veal is tender.
- Stir in parsley, salt, lemon rind and lemon juice.
Nutrition Facts : Calories 417.1, Fat 17.9, SaturatedFat 5.2, Cholesterol 118.9, Sodium 804.2, Carbohydrate 26, Fiber 3.8, Sugar 9.1, Protein 32.5
BAKED VEAL MILANESE
This meal is great for a quick dinner after work. Veal comes out of oven moist and delicious! I paired with baked yams and broccoli. All ingredients are commonly found in the house and can be put together last minute.
Provided by DaniCook914
Categories Italian Recipes
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk egg, lemon juice, and milk in a small bowl. Place flour in a separate shallow bowl; mix Italian crumbs, pecorino Romano cheese, and adobo seasoning in a third bowl.
- Heat 1 teaspoon olive oil in a skillet over medium heat. Dredge each veal piece in flour, dip in egg mixture, and press into bread crumb mixture to coat both sides. Pan-fry the breaded veal cutlets in the hot oil until crumbs are lightly browned and coating is set, about 1 minute per side. Transfer veal to a baking dish.
- Bake cutlets in the preheated oven until juices run clear, 20 to 25 minutes. Transfer veal onto 4 serving plates and top each cutlet with 1/4 of the arugula; sprinkle raisins over the arugula. Drizzle a teaspoon of balsamic vinegar and 1 teaspoon olive oil over each serving.
Nutrition Facts : Calories 364.5 calories, Carbohydrate 32.5 g, Cholesterol 121.2 mg, Fat 15.7 g, Fiber 1.6 g, Protein 23.3 g, SaturatedFat 5.1 g, Sodium 468.2 mg, Sugar 8 g
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