Milanesas Breaded Veal Recipes

Steps:

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

BAKED VEAL MILANESE

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.

VEAL MILANESE

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

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

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

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!

VEAL MILANESA

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

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.