Veal Milanese is an easy recipe to prepare and great for a casual dinner. You may serve it hot out of the pan or at room temperature. Serve plain or topped with a small arugula salad. If you don’t want to use veal then by all means use chicken breasts.
2 Veal Cutlets Pounded Thin (5 Ounces Each)
1/2 Cup Unbleached Flour
2 Large Eggs
2 Tablespoons Water
1 Cup Seasoned Bread Crumbs
1/2 Cup Olive Oil
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Preheat medium-size frying pan to a medium-high heat.
Pound out veal until thin. Dredge each cutlet in flour, salt and pepper.
In pie plate whisk eggs and 2 tablespoons water. Dip floured veal into egg wash.
Dredge in seasoned breadcrumbs.
Add olive oil to heated pan. When oil is hot, fry veal 3 minutes per side until crisp golden brown. Remove veal from pan and transfer to serving plate.
Prep Time: 35 Minutes
Cook Time: 15 Minutes
Total Time: 50 Minutes
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved