Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Veal Milanese




Source of Recipe


WKRG
Veal Milanese

INGREDIENTS
8 veal cutlets about 2 ounces ea.
(or 4 chicken breasts flattened to about a quarter–inch and cut in half)
Salt & freshly ground black pepper
½ cup flour
2 eggs
1½ cups breadcrumbs
½ cup grated Parmesan cheese
2 tablespoons minced fresh Italian parsley
1 tablespoon olive oil
1 tablespoon butter
Wedge of Parmesan cheese
2 small lemons

DIRECTIONS
1. Put the flour in a shallow bowl or on a piece of waxed paper.
2. Break the eggs into a shallow bowl and beat lightly.
3. Combine the breadcrumbs, Parmesan cheese, parsley, salt and pepper in a small bowl or on a piece of waxed paper.
4. Unless the veal has been tenderized by the butcher, (usually it is called scaloppini then) pound the veal cutlets between sheets of plastic wrap to â…› thickness. Be careful not to tear the meat. Use a meat pounder or a rolling pin or something else, hard and unbreakable. Season them with salt & pepper.
5. Dip the cutlets in the flour, coating both sides and shaking off the excess. Then dip in the egg, letting any excess drip back in the bowl. Finally coat the cutlets on both sides with the seasoned breadcrumbs, pressing them in place.
6. As each cutlet is coated, place it on a tray. Cover the cutlets and refrigerate until you are ready to fry them. You could do this the day before or in the morning.
7. Pre-heat a heavy sauté pan on low heat. Add the oil and butter. When the foam subsides, turn up the heat to medium and add as many cutlets as the skillet will hold comfortably; do not crowd the pan.
8. Cook until the cutlets are gold on the bottom, about 2 minutes. Turn and cook on the second side about 30 seconds longer. With tongs, lift the cutlets as they are done, allowing any excess oil to drain back into the skillet, and transfer to several thicknesses of paper towels. Repeat with the remaining cutlets.
Serves 4