Indulge in the irresistible flavors of Italy with our Veal Milanese Breaded Cutlets! This classic dish is a culinary delight that transforms simple ingredients into an extraordinary meal. Imagine perfectly tender veal, coated in a crispy golden crust, and served with a zesty squeeze of lemon. Whether you're hosting a dinner party or simply treating yourself to a gourmet experience at home, this recipe is sure to impress. Get ready to elevate your cooking game and discover the secrets to creating this mouthwatering dish that will leave your taste buds dancing!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 veal cutlets
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 eggs, beaten
- Salt and pepper to taste
- Oil for frying
- Lemon wedges for serving
Instructions
- Start by preparing all your ingredients. Gather 4 veal cutlets, 1 cup of breadcrumbs, 1/2 cup of grated Parmesan cheese, 2 beaten eggs, salt, pepper, oil for frying, and lemon wedges for serving.
- Place the veal cutlets between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the cutlets to an even thickness of about 1/4 inch. This will help them cook evenly and become tender.
- In a shallow dish, combine the breadcrumbs and grated Parmesan cheese. Mix well to ensure the cheese is evenly distributed throughout the breadcrumbs.
- In another shallow dish, beat the 2 eggs and season with a pinch of salt and pepper. This will create the egg wash for the cutlets.
- Season both sides of the pounded veal cutlets with salt and pepper to taste.
- Dip each veal cutlet first into the beaten eggs, allowing any excess to drip off, and then coat them in the breadcrumb and Parmesan mixture. Press the breadcrumbs onto the cutlets to ensure an even and thorough coating.
- Heat a generous amount of oil in a large skillet over medium-high heat. You want enough oil to cover the bottom of the pan, approximately 1/4 inch deep.
- Once the oil is hot (you can test it by dropping in a breadcrumb; it should sizzle), carefully add the breaded veal cutlets to the skillet. Cook in batches if necessary to avoid overcrowding the pan.
- Fry the cutlets for about 3-4 minutes on each side, or until they are golden brown and cooked through. The internal temperature should reach 145°F (63°C).
- Once cooked, transfer the veal cutlets to a plate lined with paper towels to drain any excess oil.
- Serve the Veal Milanese hot, garnished with lemon wedges on the side for squeezing over the cutlets. Enjoy your delicious Italian dish!
Tips
- Pound the Cutlets Evenly: To ensure your veal cooks evenly and remains tender, use a meat mallet to pound the cutlets to about 1/4 inch thick. This step is crucial for achieving that perfect texture.
- Use Fresh Breadcrumbs: For the best flavor and crunch, consider making your own breadcrumbs from stale bread. Simply pulse it in a food processor for a fresher taste and better texture.
- Season Generously: Don’t skimp on seasoning! Make sure to season both the veal and the egg wash well with salt and pepper to enhance the overall flavor of the dish.
- Monitor Oil Temperature: The oil should be hot enough to sizzle when you add the breadcrumbs. If it’s too cool, the cutlets will absorb excess oil and become greasy. A simple test is to drop in a piece of breadcrumb; it should sizzle immediately.
- Fry in Batches: Avoid overcrowding the pan, as this can lower the oil temperature and result in soggy cutlets. Fry in batches to maintain that crispy coating.
- Drain Properly: After frying, place the cutlets on a plate lined with paper towels to absorb any excess oil, ensuring they stay crispy and not greasy.
- Serve Fresh: Enjoy your Veal Milanese immediately after cooking for the best flavor and texture. Pair it with a fresh salad or pasta for a complete Italian feast!
Nutrition Facts
Calories: 360kcal
Carbohydrates: 20g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 125mg
