Veal Cutlets A La Milano Food

VEAL MILANESE

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.

MILANESE VEAL CUTLETS

Steps:

• Use a tenderiser or rolling pin to flatten the chops, leaving the bone attached, then trim away the fat.
• Beat the eggs, then mix in the basil, parmesan and some seasoning. Transfer the mixture to a plate or shallow bowl, then spread the breadcrumbs out on another plate. Dip each of the chops in the egg mixture, then immediately roll them in the breadcrumbs to thoroughly coat them. Repeat this process to give the chops a double layer of egg and breadcrumbs.
• Heat enough oil to cover the base of a large frying pan. Working in batches, fry the chops over a gentle heat for 3-4 mins each side, until the breadcrumbs turn a deep gold (you may need to add more oil to the pan as you go). Serve with a lemon wedge, some fried courgettes and a spring salad, if you like.

VEAL CUTLETS A LA MILANO

Steps:

• Season cutlets with salt and pepper. Mix garlic and parsley with bread crumbs. Dredge cutlets in flour and dip in eggs and then into bread crumb mixture. Fry cutlets in hot olive oil over medium fire until golden color and tender. Serve with lemon slices to squeeze on cutlets.

VEAL CUTLETS MAGNIFICO

Steps:

• DAY BEFORE: Peel and boil potatoes with 1 1/2 teaspoons salt until tender.
• Drain, mash and add 1/8 teaspoon pepper, 1/4 cup milk, 2 tablespoons butter and all but 2 tablespoons of the beaten egg.
• Beat fluffy.
• Half each cutlet, season and brown in 3 tablespoons butter.
• Put in an oven proof platter with sloaping sides, arranging side by side.
• Scrape skillet well and add water, wine, cream, cognac and seasoned salt.
• Bring to a boil and set aside.
• Put potatoes in a pastry tube and press out in a circular design along edge of platter.
• Brush with 2 tablespoons egg.
• Pour sauce over cutlets.
• Cut cheese into 10 1/4" slices.
• Put on each cutlet and cover with bacon.
• Cover with Saran wrap and refrigerate.
• ONE HOUR BEFORE SERVING: Take out of refrigerator and preheat oven to 375 degrees.
• Bake for 35-40 minutes or until tender and potatoes are golden.
• Slice cucumber slices once from the outer edge to the center and make a twist.
• Put twists of cucumber down center of platter.
• Decorate potato with thin wedges of tomato and freshly minced parsley.
• Garnish can be made ahead and refrigerated until needed.

VEAL CUTLETS MILANESE

Steps:

• Lightly beat the eggs with the salt in a deep dish and spread the flour and the breadcrumbs out on separate plates. Dredge veal slices in flour shaking off any excess. Then dip in the egg and the bread crumbs making sure both sides are well coated with bread crumbs.
• Heat olive oil and butter in large saute pan over medium heat. Add the breaded cutlets to the pan without crowding (if you have to you can work in batches). Cook, turning once for about 6 minutes until golden brown and crispy. Transfer to warm plates and serve.