Veal Milanese
Experience the flavors of Italy with this classic Veal Milanese recipe, a true testament to simple yet sophisticated cooking. Tender veal cutlets are pounded thin, coated in a golden Parmesan-infused breadcrumb crust, and pan-fried to perfection in a luscious blend of olive oil and butter. Paired with a vibrant arugula salad tossed in a light balsamic dressing and topped with juicy cherry tomatoes, this dish strikes the perfect balance between crispy, savory, and fresh. Ready in just 35 minutes, Veal Milanese is an elegant meal ideal for weeknight dinners or special gatherings. Serve it with a squeeze of fresh lemon for a burst of brightness that enhances every bite. Indulge in this timeless Italian favorite for an unforgettable dining experience.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 4 pieces Veal cutlets
- 1 cup All-purpose flour
- 2 Eggs
- 2 tablespoons Milk
- 1.5 cups Breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 0.5 cup Olive oil
- 2 tablespoons Unsalted butter
- 4 Lemon wedges
- 4 cups Arugula
- 1 cup Cherry tomatoes
- 2 tablespoons Extra-virgin olive oil
- 1 tablespoon Balsamic vinegar
Instructions
Prepare the veal cutlets by placing each one between two sheets of plastic wrap. Use a meat mallet to pound them to an even thickness of about 1/4 inch.
Set up a breading station with three shallow bowls. In the first bowl, place the flour. In the second bowl, beat the eggs and milk together. In the third bowl, combine the breadcrumbs, grated Parmesan cheese, salt, and pepper.
Dredge each veal cutlet first in the flour, shaking off any excess. Then dip it into the egg mixture, letting the excess drip off. Finally, coat it evenly in the breadcrumb mixture. Set aside on a plate.
In a large skillet, heat the olive oil and butter over medium heat until shimmering. Cook the breaded veal cutlets in batches for about 3-4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
While the cutlets rest, prepare the arugula salad by combining the arugula and halved cherry tomatoes in a large bowl. Drizzle with extra-virgin olive oil and balsamic vinegar, then toss to coat evenly. Season with salt and pepper to taste.
Serve the veal cutlets hot with the arugula salad on the side. Garnish each plate with a lemon wedge for squeezing over the veal right before eating.
Nutrition Facts
Calories |
3484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.9 g | 277% | |
| Saturated Fat | 54.9 g | 274% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 737 mg | 246% | |
| Sodium | 3930 mg | 171% | |
| Total Carbohydrate | 242.1 g | 88% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 26.3 g | ||
| Protein | 150.1 g | 300% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 699 mg | 54% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2802 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
