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 FORESTIERE
Breaded veal cutlets with a Marsala mushroom sauce - delicious!
Provided by Bobbi
Categories 100+ Everyday Cooking Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Lightly flour veal cutlets, and shake off the excess. Melt butter in a large skillet over medium-high heat. Place cutlets in pan, and cook 1 to 2 minutes per side, until browned and nearly cooked through. Remove veal from pan, and set aside.
- Saute garlic and shallots in skillet until shallots are tender. Stir in mushrooms, and continue to cook until mushrooms begin to sweat. Pour in the wine; cook 2 to 3 minutes more, stirring with a spoon to scrape the bottom of the pan. Pour in stock, and simmer 5 to 10 minutes, or until liquid begins to reduce.
- Return veal to pan with artichokes, and cook until heated through. Season with salt and pepper. To serve, arrange the veal on plates, and spoon the sauce over.
Nutrition Facts : Calories 260.6 calories, Carbohydrate 19 g, Cholesterol 70.8 mg, Fat 10.5 g, Fiber 2.9 g, Protein 18 g, SaturatedFat 5.2 g, Sodium 577.8 mg, Sugar 1.9 g
VEAL CHOP CUTLET FLORENTINE
Steps:
- For the risotto: Heat the olive oil in a pot over medium heat. Toast the rice, then add the chopped onion and cook until light brown with a nutty aroma. Keep stirring to prevent sticking during this process. Deglaze with the white wine and add the porcini broth. Bring to a simmer, then lower the heat and simmer for 20 minutes, stirring the whole time to prevent sticking. Add more liquid as needed. Fold in the porcini at the end.
- For the veal chop cutlet: Preheat the oven to 375 degrees F.
- Pound out the veal chop to about 3/8 inch thickness. Put the flour in one shallow bowl, the whisked eggs in another and the breadcrumbs in a third. Dust the veal in the flour first, then dip in the egg wash and finish in the breadcrumbs to coat.
- Pour the olive oil into an ovensafe pan. Add the veal chop to the pan and coat one side in the olive oil, then flip it over right away so there's olive oil on both sides. Transfer the pan to the oven and roast for about 15 minutes, flipping the cutlet halfway through.
- For the Marsala wine sauce: Meanwhile, heat the olive oil in a saute pan over medium-high heat. Add the mushrooms and saute for a few minutes. Sprinkle in the flour and add the Marsala and chicken stock. Bring to a simmer and cook, stirring, until the sauce reduces to the desired consistency, 3 to 5 minutes. Season with the salt and pepper, then finish with the butter and chopped parsley
- Remove the veal pan from the oven and place the prosciutto on top of the cutlet followed by the mozzarella. Return it to the oven until the cheese melts, 3 to 5 minutes
- For the spinach bed. Heat a saute pan over medium heat and add the olive oil. Add the garlic and cook until beginning to brown, then add the spinach, salt and pepper. Cook until the spinach is just wilted, then transfer to a serving plate; do not overcook.
- Top the spinach with a serving of the risotto, followed by the veal chop and Marsala sauce.
WIENERSCHNITZEL (BREADED VEAL CUTLETS)
This recipe is almost identical to what I had at an authentic German restaraunt. The recipe comes from "The German Cookbook" by Mimi Sheraton, which I altered slightly. I like to serve it with fried German potatoes and a melody of peas, carrots and corn.
Provided by Kim D.
Categories Veal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place veal cutlets, one piece at a time, between two pieces of plastic wrap and pound until thin, about 1/4 inch thick.
- Slice lemon in half and squeeze lemon juice over all four pieces of veal.
- Allow the veal to sit in lemon juice for 30 minutes.
- Allow excess lemon juice to drip off before breading the cutlets.
- Sprinkle a pinch of salt over each cutlet.
- Place flour in a large shallow plate.
- Beat eggs, water, and vegetable oil in a large shallow bowl. ~NOTE~ The vegetable oil helps to hold the breading on securely and to make the breading crisp.
- Place breadcrumbs in a large shallow plate.
- one at a time, dip salted cutlet into the flour and lightly cover each side with flour.
- Then dip the cutlet into the egg mixture, allowing the excess egg to drip off.
- Then dredge into the breadcrumb mixture to coat.
- Place breaded cutlets on a baking sheet and low to stand at room temperature for 30 minutes.
- Heat shortening in a large heavy skillet.
- There should be enough oil in the pan for the cutlets to "swim".
- When the oil is hot, place one or two cutlets in the skillet at a time, being careful not to crowd the cutlets.
- Fry first side slowly until golden brown, about 4-6 minutes.
- Turn cutlets over with a spatula, being careful not to splatter hot oil.
- Fry on second side for about 4-6 minutes, or until golden brown.
- Drain on paper towels.
- If you have more cutlets to fry, then place finished cutlets in a piece of foil and keep warm in the oven at 250°F while you continue to fry up the rest of the cutlets.
WIENER SCHNITZEL (BREADED VEAL CUTLETS)
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- In a food processor, pulse the bread into fine crumbs. Transfer the breadcrumbs to a shallow bowl or lipped plate.
- Put the flour in a shallow bowl or plate. Break the eggs into another shallow bowl and whisk with the milk, and season with salt, and pepper to taste.
- To bread the meat: Dredge a cutlet in the flour, shaking off the excess; then dip it into the eggs, and finally coat the meat evenly with the breadcrumbs. Set on a piece of waxed paper or baking sheet. Repeat with the remaining cutlet.
- Heat 2 tablespoons butter in a medium non-stick skillet over medium-high heat. While the butter is still foaming add the breaded cutlets and cook, swirling the skillet in a tight circle (this keeps the cutlets moving around the skillet), until golden brown and cooked through, about 1 1/2 minutes for the first side. Turn the meat and cook 1 minute on the second side to crisp the breading. Transfer to a plate and cover very loosely with foil while you cook the other cutlet. Serve with the lemon wedges.
VEAL CHOPS WITH CREAMY MUSHROOM SAUCE AND MASHED POTATOES
Pork chops can be substituted for the veal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon butter and the oil in a large saute pan over medium-high heat. Add veal chops, and sear until golden, 5 to 6 minutes per side. Transfer to a plate, and keep warm.
- Add the onion and garlic to the pan, and saute until softened, about 5 minutes. Add the mushrooms, and cook, tossing occasionally, until they have released all of their juices and most of the liquid has evaporated. Add the wine, and cook, scraping up any browned bits from the bottom of pan with a wooden spoon, until the liquid has evaporated, about 2 minutes. Stir in the stock and cream, return chops to pan, and bring to a boil. Reduce heat, cover, and simmer gently 30 minutes. Continue cooking, uncovered, until meat is very tender and sauce has thickened, 20 to 25 minutes. Season with salt and pepper.
- Meanwhile, place potatoes in a large saucepan of cold, salted water, and bring to a boil. Reduce heat, and simmer gently until tender, about 15 minutes. Drain; pass potatoes through a potato ricer, and return to saucepan. Stir in the remaining 2 tablespoons butter and the milk, and season with salt and pepper. Cover, and set aside until ready to serve.
- Pour warm sauce over the chops and mashed potatoes, and serve with greens on the side.
BREADED VEAL CUTLETS
A classic is scaled for two, ready in less than 30 minutes.
Provided by Pillsbury Kitchens
Categories Entree
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- In shallow bowl, beat egg with fork. In shallow dish, place bread crumbs. Dip each veal cutlet into egg; coat with bread crumbs.
- In 8-inch nonstick skillet, heat oil over medium-high heat. Add veal; cook on both sides until browned.
- Reduce heat to low; stir in tomato sauce and Italian seasoning. Cover; simmer 12 to 15 minutes or until veal is tender. Sprinkle with cheese; cover and cook 1 to 2 minutes longer or until cheese is melted.
Nutrition Facts : Calories 370, Carbohydrate 23 g, Cholesterol 175 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 6 g, TransFat 0 g
CLASSIC BREADED VEAL CUTLETS
Steps:
- Gather the ingredients.
- Pat dry the cutlets and set them aside.
- On a plate, combine the flour and salt.
- In a shallow bowl, whisk the eggs thoroughly with the water.
- Put the breadcrumbs or panko on another plate.
- Line the plates and bowl in order from left to right: flour, egg, breadcrumbs (right to left if you're left-handed). Set a platter or baking tray at the end of the line, after the breadcrumbs.
- Dredge the cutlet on both sides in the flour to coat it thoroughly; shake off any excess.
- Dip it in the egg so it is completely covered and lift it out so the excess egg can drip off.
- Lay the cutlet in the breadcrumbs, covering it on both sides, gently pressing the crumbs onto the surface of the cutlet.
- Set the cutlet on a baking sheet or platter and repeat with the remaining cutlets, placing in one layer without touching.
- Heat a shallow layer of oil in a wide, high-sided frying pan or similar vessel over medium-high heat. Add as many cutlets as fit in a single layer. If the cutlets get too dark, lower the heat as needed.
- Fry the cutlets until they're golden brown on the first side for 2 to 3 minutes.
- Turn them over and cook them until they're golden brown on the other side and cooked through. Cooking time should be 4 to 6 minutes total. Do not overcook.
- Repeat with any remaining cutlets, if necessary.
- Transfer to a paper-towel-lined plate or platter.
- Serve with lemon wedges and enjoy.
Nutrition Facts : Calories 844 kcal, Carbohydrate 101 g, Cholesterol 200 mg, Fiber 9 g, Protein 35 g, SaturatedFat 6 g, Sodium 1018 mg, Sugar 10 g, Fat 35 g, ServingSize 4 servings, UnsaturatedFat 0 g
BREADED VEAL CHOPS
Golden brown and crispy, this is eye catching. Besides looking good it is also a tasty meal. The mild seasonings just adds to the flavor.
Provided by Myrna Turek
Categories Main Dish
Time 20m
Number Of Ingredients 8
Steps:
- Put the beaten eggs into a deep dish. Set aside. In a large flat dish add the seasonings and the bread crumbs. Set aside. Pat the veal dry and dip into the egg mixture. Let the egg mixture drip off the excess. Put on flat dish and coat the veal on both sides. Put that on a large plate.
- Repeat these steps for the remaining veal. Let this rest for about 20 minutes so the crumbs will stick better to the meat. You can also refrigerate this now and fry when ready to use.
- Using a large skillet heat the oil on low to medium heat. When oil is hot place the chops in pan and fry for about 4 minutes on each side. Remove and let rest. If you are making more than the recipe calls for, place the chops in a preheated 225 degree oven, to keep warm.
- Serve with potatoes, rice, pasta and/or a salad or green vegetable.
VEAL MILANESE
Veal Milanese (or as the Italians call it 'Cotleta Alla Milanese') is a simple Italian dish of breaded veal cutlets, that are coated with flour, egg and breadcrumbs, then fried until golden brown. They can be served with just lemon wedges, or with your favorite topping, or with pasta.
Provided by Edyta
Categories Main Course
Number Of Ingredients 7
Steps:
- Prepare your dishes for breading - beat your eggs in a shallow bowl, add flour and bread crumbs to two separate plates.
- Season your veal cutlets with salt and pepper.
- Bread all your cutlets - start with flour (shake off the excess), then the egg, and then the breadcrumbs, then set aside.
- Preheat your oven to a very low temperature of 200F to keep your cooked veal cutlets warm until you finish up all frying.
- Preheat your cast-iron skillet until hot, add the clarified butter or oil and let it heat up until hot (about 375 F).
- Fry your veal cutlets in batches for about 3-4 minutes per side (don't overcrowd the pan as the oil will lose its temperature and the cutlets can get soggy).
- Remove cooked cutlets onto a rack with baking sheet and place in the oven to keep them warm.
- Once all your veal cutlets are fried, place them on a serving plate with lemon wedges and serve.
Nutrition Facts : Calories 636 kcal, Carbohydrate 45 g, Protein 34 g, Fat 35 g, SaturatedFat 4 g, Cholesterol 170 mg, Sodium 301 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
BREADED VEAL CHOP WITH SALAD OF YOUNG GREENS
Provided by Molly O'Neill
Categories dinner, main course
Time 30m
Yield Four servings
Number Of Ingredients 15
Steps:
- To make the veal, preheat the oven to 450 degrees. Combine the bread crumbs, parsley, Parmesan, salt and pepper in a medium-size bowl. Dip the veal chops into the buttermilk and then coat on both sides with the crumb mixture. Spray a large cast-iron skillet with the olive oil and heat over medium-high heat. Add the veal chops, in batches if necessary, and cook until the crumbs begin to brown, about 3 minutes on each side. Place the chops on a baking sheet, as far apart as possible. Bake until the veal is just cooked through, about 15 to 20 minutes.
- Meanwhile, to make the salad, whisk together the garlic, shallots, mustard and vinegar. Whisk in the olive oil and season with salt and pepper. Place the greens in a large bowl. Add the vinaigrette and toss to coat. Divide the veal chops and salad among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 455, UnsaturatedFat 12 grams, Carbohydrate 30 grams, Fat 21 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 716 milligrams, Sugar 7 grams, TransFat 1 gram
SIMPLE BAKED ROSEMARY AND OLIVE OIL VEAL CHOPS
Make and share this Simple Baked Rosemary and Olive Oil Veal Chops recipe from Food.com.
Provided by petlover
Categories Veal
Time 1h
Yield 2 chops, 1-2 serving(s)
Number Of Ingredients 4
Steps:
- 1. Place veal chops in a foil lined baking pan ( i use and 8x8 Pyrex).
- 2. Mix olive oil and rosemary together then pour over veal chops. Sprinkle with salt and pepper on both sides. Turn chops over to coat both sides and let sit , to marinate a bit,for about 30 minutes.
- 3. Bake in a 375 degree F preheated oven for about 20 minutes for medium.
- ( you should check after about 15 minutes since everyone likes their meat differently). When done to nearly your liking ( don't overdo it since the meat will cook more after removing from the oven)place under for about 30-60 seconds or until a light crust forms.
- 5. Let sit 5 minutes before serving.
Nutrition Facts : Calories 586.9, Fat 54.5, SaturatedFat 11, Cholesterol 110, Sodium 93, Carbohydrate 0.1, Fiber 0.1, Protein 24
CLASSIC BREADED VEAL CUTLETS
There Really Is Nothing Fancy to My Recipe for Classic Breaded Veal Cutlets. A Simple Batter Made from Dipping Veal Cutlets into Salted...
Provided by Lilly Mathuse
Categories Classic Recipes, Dinner Recipes, Main Dishes, Veal Recipes
Time 32m
Yield 3
Number Of Ingredients 8
Steps:
- In a shallow dish, combine flour and salt.
- In a medium bowl, whisk eggs with about 1 tablespoon water.
- In a third dish, place breadcrumbs for dipping and coating.
- Working one by one, or in batches, carefully dip the veal cutlets into the prepared dishes. First, coat in flour, then shake off any excess. Next, dip in the egg and allow excess to drip back into the bowl. Finally, coat in breadcrumbs evenly and gently press crumbs into the surface of the meat. Transfer to a baking sheet until ready to cook.
- In a wide, high-sided frying pan over high heat, heat oil. Working in batches again, add a single layer of cutlets to the hot oil and cook for about 4-5 minutes on each side until golden brown and crispy. Repeat with remaining cutlets.
- Transfer cooked cutlets to a plate lined with kitchen towel to drain off excess oil.
- Sprinkle some lemon juice from the wedges, garnish with remaining wedges and serve!
Nutrition Facts : Calories 912, Fat 42.3g, Carbohydrate 68g, Protein 61g, Cholesterol 281mg, Sodium 1012mg
More about "breaded veal chops food"
BREADED VEAL CHOPS WITH CHEESE SAUCE AND VEGETABLES RECIPE ...
From eatsmarter.com
Servings 4Total Time 40 minsCholesterol 433.75 mgCalories 755 per serving
BREADED VEAL CHOPS RECIPE | EAT SMARTER USA
From eatsmarter.com
Cuisine European, ItalianTotal Time 25 minsServings 4
10 BEST BAKED VEAL CHOPS RECIPES - YUMMLY
From yummly.com
STUFFED VEAL CUTLETS WITH PROSCIUTTO AND ... - KITCHEN DIVAS
From kitchendivas.com
Ratings 3Servings 4Cuisine ItalianCategory Main Course
- Using a plate or platter that will hold all of your veal cutlets, and line with a few layers of paper towel. Set aside.
- Place 1 teaspoon of sage and 1 teaspoon rosemary inside 2 tablespoons of wine or water to soak until needed.
PANKO-CRUSTED VEAL CHOPS WITH SORREL CREAM RECIPE | FOOD ...
From foodandwine.com
Servings 4Total Time 1 hr
- Preheat the oven to 350°. In a small saucepan, simmer the crème fraîche over moderately low heat until reduced to 1/2 cup, about 15 minutes. Stir in the sorrel leaves and lemon juice and simmer until the sorrel melts into the sauce, about 5 minutes. Season the sauce with salt and pepper and remove from the heat.
- Put the flour in a shallow bowl. In another shallow bowl, beat the eggs with the milk. In a third shallow bowl, toss the panko with the lemon zest. Season the veal chops with salt and pepper, dredge them in the flour and shake off the excess. Dip the veal chops in the egg mixture and let the excess drip off. Coat the veal chops with panko, pressing to help the crumbs adhere.
- In a large skillet, heat the olive oil with the vegetable oil until shimmering. Add 2 of the veal chops to the skillet and cook over moderately high heat until they are browned and crisp on the bottom, about 2 minutes. Reduce the heat to moderate, turn the veal chops over and cook until they are browned and crisp on the other side, about 2 minutes longer. Transfer the veal chops to a large rimmed baking sheet. Repeat with the remaining chops.
- Bake the veal chops for about 15 minutes, turning them once, until an instant-read thermometer inserted in the meat near the bone registers 140°. Gently rewarm the sorrel cream over moderately low heat. Place the veal chops on four plates, spoon the sorrel cream on top and serve.
BAKED VEAL CHOPS RECIPE | MYRECIPES
From myrecipes.com
Servings 4
- Brown chops in bacon drippings in a large skillet over medium heat. Transfer chops to a 12- x 8- x 2-inch baking dish. Pour hot water around chops. Bake at 350° for 45 minutes or until chops are tender.
FRIED VEAL CHOPS PARMESAN RECIPE - MAGIC SKILLET
From magicskillet.com
Cuisine AmericanCategory VealServings 4Total Time 50 mins
- Sprinkle veal chops on both sides with lemon juice and rub with the salt and black pepper. Brush with 2 tablespoons melted butter and sprinkle with all-purpose flour. Sprinkle meat liberally with parmesan cheese. Allow standing for a few minutes then turn the chops over and coat the second side in the same way.
- Remove marinated veal chops from refrigerator. Saute quickly in a heavy skillet in the remaining butter until browned on both sides.
VEAL CHOPS MILANESE WITH SAGE - ITALIAN RECIPES - VEAL RIB ...
From delish.com
Cuisine ItalianCategory Dinner, Lunch, Main DishServings 4Estimated Reading Time 2 mins
- Dip the veal chops (including the rib bone if the chop has one) into the beaten egg and then into the bread crumbs.
- Shake off the excess bread crumbs. In a large nonstick frying pan, melt the butter over moderately low heat.
BREADED VEAL CHOPS RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Servings 4
- Sprinkle chops on both sides with salt and pepper. Combine egg and water. Dip chops in egg mixture, and dredge in breadcrumbs, coating well.
- Heat oil in a heavy skillet over medium heat. Add chops, and cook 5 minutes on each side or until golden brown. Garnish with lemon slices, if desired.
VEAL WITH LEMON AND MUSHROOMS RECIPE - THE SPRUCE EATS
From thespruceeats.com
4/5 (44)Total Time 22 minsCategory Entree, DinnerCalories 615 per serving
BREADED VEAL CHOPS | AMERICA'S TEST KITCHEN
From americastestkitchen.com
Servings 4-6Category Main Courses
COTOLETTA DI VITELLO ALLA MILANESE - BREADED MILANESE BONE ...
From thepolentadiaries.com
Estimated Reading Time 3 mins
PAN-FRIED VEAL RIB CHOPS - HOW TO COOK MEAT
From howtocookmeat.com
Cuisine AmericanTotal Time 17 minsCategory EntreeCalories 267 per serving
WHAT TO SERVE WITH BREADED VEAL CUTLETS - ALL INFORMATION ...
From therecipes.info
VEAL RETAIL PRODUCTS - CATELLI BROTHERS
From catellibrothers.com
BREADED VEAL SHOULDER CHOP RECIPE | DEPORECIPE.CO
From deporecipe.co
BREADED BONELESS PORK CHOPS BAKED - ALL INFORMATION ABOUT ...
From therecipes.info
BREADED VEAL CHOPS - RECIPE - COOKS.COM
From cooks.com
BREADED VEAL CHOPS RECIPE
From crecipe.com
BREADED VEAL CHOPS - COOKEATSHARE
From cookeatshare.com
BREADED AND FRIED VEAL CHOPS - THE ITALIAN TASTE
From theitaliantaste.com
VEAL CHOPS | RECIPES FOR COOKING, BAKING, GRILLING
From foodtempel.com
BREADED VEAL CHOPS | RECIPES FOR COOKING, BAKING, GRILLING
From foodtempel.com
BREADED VEAL CHOPS RECIPE BY CHEF.AT.HOME | IFOOD.TV
From ifood.tv
VEAL CHOPS BREADED WITH TARRAGON - READER'S DIGEST CANADA
From readersdigest.ca
BREADED VEAL CHOPS BAKED - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
BREADED VEAL CHOPS - ANTONIO'S RESTAURANTS
From antoniosonline.com
RECIPES ARCHIVES - PAGE 2 OF 11 - VEAL – DISCOVER DELICIOUS
From veal.org
BREADED VEAL CHOPS - RECIPES | COOKS.COM
From cooks.com
BREADED VEAL CHOPS RECIPE - FOOD NEWS
From foodnewsnews.com
ITALIAN VEAL CHOPS RECIPE - FOOD NEWS
From foodnewsnews.com
OVEN BAKED VEAL CHOP RECIPES
From tfrecipes.com
BREADED VEAL CHOPS RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love