Milanesas Breaded Veal Recipes

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Veal Milanese is a fried breaded veal cutlet, a typical recipe from Milan usually served with an arugula salad and/or french fries.

Provided by Laura Tobin

Categories     Main Course

Time 25m

Number Of Ingredients 11

2 slice veal rib
1 fresh eggs
2 cup breadcrumbs
3 leaves fresh basil leaves
1 tbsp freshly grated Parmesan
1/2 clove peeled garlic cloves
1/2 cup butter ((optional clarified butter))
1 tbsp extra virgin olive oil
salt
freshly grated nutmeg
1 tsp lemon juice

Steps:

  • Prepare the breadcrumbs by mixing them with the Parmesan, crushed garlic and finely chopped basil

Nutrition Facts : Calories 938 kcal, Carbohydrate 78 g, Protein 18 g, Fat 61 g, SaturatedFat 32 g, Cholesterol 206 mg, Sodium 1268 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

BAKED VEAL MILANESE



Baked Veal Milanese image

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

1 egg
1 tablespoon lemon juice
1 tablespoon milk
½ cup all-purpose flour
½ cup Italian seasoned bread crumbs
½ cup grated pecorino Romano cheese
½ teaspoon adobo seasoning, or to taste
1 teaspoon olive oil
4 (4 ounce) thinly-sliced veal cutlets
1 ½ cups arugula, divided
4 tablespoons golden raisins, divided
4 teaspoons balsamic vinegar, divided
4 teaspoons olive oil, divided

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



Veal Milanese image

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

3 eggs
2 tablespoons finely grated Parmesan cheese
1 1/2 tablespoons chopped parsley
Salt
Freshly ground black pepper
1 cup flour
1 to 2 cups fine bread crumbs, made with stale, not toasted, country bread, crusts on
4 large handfuls arugula
2 small or 1 large very ripe tomatoes, roughly chopped
1/2 small red onion, very thinly sliced
Extra virgin olive oil
Juice of a lemon
4 veal chops with bones, pounded very thin, almost transparent (no thicker than a pie crust)
Corn oil
1 lemon, cut into wedges, for serving

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



Veal Milanese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 31m

Yield 6 servings

Number Of Ingredients 9

4 large eggs
1 1/2 cups all-purpose flour
2 cups plain dry bread crumbs
2 teaspoons dried basil
1 teaspoon dried thyme
2 pounds thinly sliced veal scallopine
Kosher salt and freshly ground black pepper
2 cups vegetable oil
1 lemon, cut into wedges

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.

MILANESAS: BREADED VEAL



Milanesas: Breaded Veal image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 3 servings

Number Of Ingredients 18

1 bunch Italian parsley, chopped fine
2 cloves garlic, minced
8 whole eggs
6 (6 ounce) veal cutlets, pounded thin
Salt
Pepper
2 cups flour
2 cups fine bread crumbs
2 cups canola oil
1 lemon, sliced thin
2 tablespoons chopped parsley, for garnish
1 recipe mashed potatoes, recipe follows
6 baking potatoes, like russets, peeled, chopped
Water
2 cups cream, scald
1/4 pound butter, diced
Salt
White pepper

Steps:

  • Combine the parsley with garlic and eggs. Season the veal with salt and pepper. Dust the veal in flour, drop in the egg batter, and finish in the bread crumbs. Heat 2 cups of blended oil on medium high in a fry skillet. Add the veal, cook until golden on both sides. Drain on paper towels. Serve with sliced lemon and parsley and mashed potatoes.
  • Boil potatoes in salted water until cooked. Put through food mill or masher. Add little amounts of cream and butter until desired creaminess. Season with salt and white pepper.

ARGENTINIAN ITALIAN-STYLE MILANESA NAPOLITANA



Argentinian Italian-Style Milanesa Napolitana image

Make milanesa napolitana, an Argentinian favorite. Breaded fried steak is topped with ham, tomato sauce, and cheese.

Provided by Marian Blazes

Categories     Dinner     Lunch     Entree

Time 25m

Yield 4

Number Of Ingredients 14

4 thinly sliced skillet steaks (such as top round)
3 large eggs
1 teaspoon oregano
Kosher salt, to taste
Freshly ground black pepper, to taste
2 cups fresh bread crumbs
1/4 cup grated parmesan cheese
2 cloves garlic, finely minced
1/3 cup olive oil or vegetable oil
1/2 cup tomato sauce
4 slices deli ham
1 cup grated mozzarella cheese
1 teaspoon Italian seasoning
French fries , for serving

Steps:

  • Gather the ingredients.
  • Place eggs in a shallow bowl or pan, and whisk together with oregano and salt and pepper.
  • Stir Parmesan cheese and garlic into bread crumbs and place in another shallow pan.
  • Dip steaks first in egg mixture, then in bread crumbs, coating well with crumbs.
  • Heat oil in a heavy skillet, and cook steaks for several minutes on each side, until golden brown and crispy. Drain steaks on paper towels.
  • Place steaks on a baking sheet. Turn on broiler.
  • Top each steak with a slice of ham, 2 to 3 tablespoons tomato sauce, and 1/4 cup grated mozzarella cheese. Sprinkle Italian seasoning over cheese, and place steaks under ​broiler until cheese melts.
  • Serve warm, with fries. Enjoy!

Nutrition Facts : Calories 939 kcal, Carbohydrate 56 g, Cholesterol 277 mg, Fiber 4 g, Protein 53 g, SaturatedFat 15 g, Sodium 1345 mg, Sugar 5 g, Fat 56 g, ServingSize 4 servings, UnsaturatedFat 0 g

VEAL MILANESA



Veal Milanesa image

Provided by Francis Mallman

Categories     Egg     Tomato     Sauté     Veal     Arugula

Yield Makes 6 servings

Number Of Ingredients 11

6 rib veal chops, trimmed, bones still attached
Salt and pepper
3 large eggs
2 large garlic cloves, minced
4 cups fresh breadcrumbs (from 8 slices firm white sandwich bread)
8 tablespoons olive oil
1/2 cup (1 stick) unsalted butter
1 bunch fresh arugula, torn into small pieces (about 1 cup)
6 medium tomatoes, cut into 1/2-inch-thick wedges, or 1 pint cherry tomatoes, halved
2 tablespoons red wine vinegar
Dijon mustard, for serving

Steps:

  • Gently pound cutlets to 1/8-inch thickness between 2 sheets of plastic wrap with flat side of meat pounder or with rolling pin. Pat dry and season with salt and pepper.
  • Beat together eggs and garlic in large shallow bowl. Place breadcrumbs in another large shallow bowl. Dip veal, 1 piece at a time, in egg mixture, letting excess drip off. Dredge in bread crumbs, pressing to coat completely. Repeat with remaining pieces of veal.
  • Heat butter and 2 tablespoons oil in large heavy skillet over moderately high heat, until foam subsides. Sauté chops in 2 batches (without crowding) until golden brown, about 2 minutes per side. Transfer to a paper-towel-lined platter and keep warm.
  • Toss arugula with vinegar in large bowl and season with salt and pepper. Add tomatoes and remaining 6 tablespoons oil and toss well. Serve chops with salad and mustard.

BREADED VEAL - MILANESAS



Breaded Veal - Milanesas image

Milanesas is a very common dish in Latin America, especially so in Argentina. The name comes from cotoletta alla milanese a dish from Milan, Italy, which makes sense...as most of Argentina is made up of Italian immigrants (an Argentinian accent is essentially Spanish spoken Italian-style). Very similar to Italian Milanese Veal Cutlet or Austrian Wienerschnitzel, milanesa is a nice long and flat piece of either chicken breast, beef, or veal, which has been sliced quite thin, pounded thinner, seasoned and then breaded. The milanesa is then fried or for a healthier version, baked. They are quick, easy and delicious.

Provided by @MakeItYours

Number Of Ingredients 19

-- Milanesas --
1 bunch Italian parsley
2 cloves garlic
8 whole EGGS
6 6-oz veal cutlets
Salt; to taste
fresh-ground black pepper; to taste
2 cups Flour
2 cups fine bread crumbs
2 cups Canola oil
1 lemon
2 tablespoons parsley
-- Mashed Potatoes --
6 baking potatoes
water; as needed
2 cups cream
1/4 pound butter
salt; to taste
fresh-ground white pepper; to taste

Steps:

  • Combine the parsley with garlic and eggs. Season the veal with salt and pepper. Dust the veal in flour, drop in the egg batter, and finish in the bread crumbs.
  • Heat 2 cups of blended oil on medium-high in a fry skillet. Add the veal, cook until golden on both sides. Drain on paper towels. Serve with sliced lemon and parsley and mashed potatoes.
  • Mashed Potatoes: Boil potatoes in salted water until cooked. Put through food mill, ricer or masher. Add little amounts of cream and butter until desired creaminess. Season with salt and white pepper.

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