Milanese Veal Stew Recipes

VEAL STEW

Steps:

• In a large pot, heat oil over medium heat. Add onions and garlic; cook and stir until onion is tender.
• Add meat to the pot, and brown evenly.
• Stir in tomato sauce and white wine. Season with salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 hours, or until tender.

VEAL MILANESE RECIPE | COTOLETTA ALLA MILANESE

Steps:

• Whisk the eggs in a bowl with a fork and add a little bit of salt.
• Dip the veal into the eggs one at a time, covering all the meat.
• Bread the meat on both sides evenly pressing hard with your hands so that the breadcrumbs do not come off during cooking.
• Fry the cutlets one at a time for about 5 minutes per side until golden and crispy.remove the excess butter on absorbent paper and season with salt.
• Enjoy Veal Milanese hot with a few drops of lemon juice and a tomato and rocket salad.

MILANESE VEAL STEW

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.

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.

VEAL STEW

Steps:

• In 5-quart Dutch oven, over medium heat, heat butter and oil. Add veal cubes (half at a time); cook over medium heat until cubes are well browned on all sides.
• As they brown, remove to a bowl. Takes about 15-20 minutes in all.
• Return meat to Dutch oven. Add garlic, marjoram, salt, and pepper, stirring until well blended with meat.
• Sprinkle flour over meat, stirring until well blended.
• Gradually stir in chicken broth; bring to boiling, stirring. Reduce heat; simmer, covered, stirring occasionally, 1 hour.
• Add carrot, celery, and potato; simmer, covered, about 20 to 25 minutes, or until vegetables are almost tender.
• Add frozen peas; simmer, covered, 10 minutes, or until meat and vegetables are tender. Sprinkle with parsley.

ITALIAN VEAL STEW

Steps:

• In a large sauce pan, brown veal cubes in olive oil over medium high heat.
• Reduce heat to medium and add parsley, rosemary, garlic, salt, and pepper.
• Saute until garlic is tender but not brown, about 5 minutes.
• Add tomatoes.
• Simmer for about 15 minutes.
• Add potatoes and simmer for about 30 minutes or until potatoes are tender.