MILANESE VEAL STEW
Make and share this Milanese Veal Stew recipe from Food.com.
Provided by franrobson
Categories Stew
Time 2m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- I plastic bag toss flour with pepper.
- Add veal and shake to coat.
- In large skillet heat oil over high heat and brown veal in batches.
- Transfer to bowl with slotted spoon.
- Add wine to pan, cook scraping up brown bits from the bottom of pan for 4 minutes or until reduced by half.
- Add stock and simmer for 5 minutes.
- Add garlic, celery,carrots, leeks, onions, tomatoes, basil, thyme, italian seasoning and veal.
- Reduce heat to medium-low.
- Cover and cook stirring occasionally for about 1 hour or until the veal is tender.
- Stir in parsley, salt, lemon rind and lemon juice.
Nutrition Facts : Calories 417.1, Fat 17.9, SaturatedFat 5.2, Cholesterol 118.9, Sodium 804.2, Carbohydrate 26, Fiber 3.8, Sugar 9.1, Protein 32.5
VEAL MILANESE
Provided by Giada De Laurentiis
Categories main-dish
Time 31m
Yield 6 servings
Number Of Ingredients 9
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.
VEAL MILANESE
Steps:
- Preheat the oven to 375 degrees F.
- For the veal: To pound the veal chops, line a cutting board with plastic wrap and place a chop on top. Place another piece of plastic wrap over the chop making sure it's completely covered. Use a meat mallet to pound the veal evenly, making sure the middle and the edges are the same size, about 1/2 inch in thickness. Remove plastic from the top and set the pounded chop aside; repeat with the rest of the chops.
- Set up 3 shallow baking dishes, one with the flour, one with the beaten eggs, and the third with the breadcrumbs, parsley and Parmesan. Season the flour, eggs and breadcrumbs generously with salt and pepper. Season each veal chop with salt and pepper on both sides. Dredge a chop in the flour. Shake off any excess flour and then dip it into the egg mixture and then into the breadcrumbs. Once the chop is in the breadcrumbs, use your hand to scoop the crumbs up and over the meat and press to make sure it adheres and evenly coats the chop. Repeat the breading procedure with the remaining chops.
- Heat a 12-inch skillet over medium-high heat and add 1/4 cup blended oil. When the oil is hot, add two of the breaded chops to the pan. Cook for 3 minutes or until golden brown, then turn the chops gently with tongs and cook for another 3 to 5 minutes on the other side. Lower the heat and add 2 tablespoons of butter. When the butter is almost brown, drizzle the juice of 1 lemon into the pan and over the crisp veal. Remove the chops and place them on a sheet pan. Drizzle the pan drippings over the veal. Repeat with the remaining 1/4 cup oil, remaining veal chops, remaining 2 tablespoons butter and remaining lemon juice.
- For the vinaigrette: In a small bowl, whisk together the olive oil, garlic and vinegar. Season to taste with salt and pepper.
- For the salad: In a medium bowl, combine the fennel, radishes, olives and tomatoes. Toss with a few spoonfuls of vinaigrette. Add the arugula just before serving and toss again.
- To serve: Place a veal chop on a serving plate and add some salad on top. Finish with a drizzle of olive oil and some Parmesan shavings. Repeat with remaining veal, salad and Parmesan and serve.
More about "milanese veal stew recipes"
MILANESE VEAL STEW – RECIPE WISE
From recipewise.net
COTOLETTA MILANESE RECIPE FOR ORIGINAL BREADED VEAL CHOP
From thomassixt.com
ITALIAN VEAL MILANESE RECIPE (COTOLETTE ALLA MILANESE)
From nonnabox.com
THE CLASSIC VEAL MILANESE (COTOLETTA ALLA MILANESE)
From yourguardianchef.com
MILANESE VEAL STEW - COOKING RECIPE - EN.MOJIFOODS.COM
From en.mojifoods.com
CASSOEULA, STEW, TRADITIONAL FOOD, MILAN, PORK, CABBAGE
From italoamericano.org
VEAL STEW MILANESE - CATHERINE CHRISTIANO PAINTINGS
From catherinechristiano.com
VEAL MILANESE RECIPE | COTOLETTA ALLA MILANESE
From recipesfromitaly.com
OSSOBUCO MILANESE (BRAISED VEAL SHANKS) - INSIDE THE …
From insidetherustickitchen.com
VEAL MILANESE (COTOLETTA ALLA MILANESE) - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
OSSO BUCCO ALLA MILANESE RECIPE - CHEF'S RESOURCE RECIPES
From chefsresource.com
OSSOBUCO ALLA MILANESE RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
VEAL MILANESA RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
OSSO BUCO WITH RISOTTO MILANESE RECIPE - CHEF'S RESOURCE
From chefsresource.com
VEAL MILANESE RECIPE | DELIA SMITH
From deliaonline.com
VEAL MILANESE IN 30 MINUTES {EXTRA CRISPY} - IT IS A KEEPER
From itisakeeper.com
VEAL MILANESE RECIPE - CHEF'S RESOURCE RECIPES
From chefsresource.com
50+ SAVOR THE FLAVORS MUST-TRY EUROPEAN DINNER RECIPES FOR EVERY …
From chefsbliss.com
MILANESE VEAL STEW - CANADIAN LIVING
From canadianliving.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