Milanese Veal Stew Recipes

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MILANESE VEAL STEW



Milanese Veal Stew image

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

1/2 cup all-purpose flour
3/4 teaspoon pepper
2 1/2 lbs boneless veal, cubed
1/4 cup olive oil
1 cup dry white wine
3 cups chicken stock
4 garlic cloves, minced
6 stalks celery, chopped
4 carrots, chopped
2 small leeks, chopped
2 small onions, chopped
28 ounces diced tomatoes
2 teaspoons basil
2 teaspoons thyme
2 teaspoons Italian herb seasoning
1/4 cup fresh parsley, chopped
1 teaspoon salt
1 teaspoon finely grated lemon rind
2 tablespoons lemon juice

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



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.

VEAL MILANESE



Veal Milanese image

Provided by Amanda Freitag

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 20

4 boneless veal chops or medallions
2 cups all-purpose flour
3 eggs, beaten
2 cups dry breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley leaves
Kosher salt and freshly ground black pepper
1/2 cup blended oil (canola oil and olive oil)
4 tablespoons unsalted butter
Juice of 2 lemons
1/4 cup olive oil, plus more for drizzling
1 to 2 cloves garlic, minced
1/2 cup white balsamic vinegar
Kosher salt and freshly ground black pepper
1/2 cup shaved fresh fennel (about 1/2 bulb)
1 cup shaved radishes (4 to 6 radishes)
1 cup kalamata olives, pitted and slivered
2 cups cherry tomatoes, halved or quartered if large
3 cups arugula
2 cups Parmesan cheese shavings

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.

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