Summer Milanese Veal

24 Reviews
86% would make this recipe again

Veal cutlet in bread crumbs.

A colourful version of the classic Italian dish, that can be served either warm, or cold in a sandwich.

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Preparation : 10 min Cooking : 10 min
240 calories/serving

Ingredients

200 g veal cutlets, thinly sliced
1 eggs size large
2 tbsp bread crumbs 16 g
1 tsp butter, unsalted 5 g
1 tbsp canola oil 15 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
2 tomatoes, Roma type, deseeded and diced 140 g

Before you start

If possible, choose «milk-fed veal» which is much younger and more tender than the grain-fed one.

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Tenderize the veal by flattening the cutlets using a meat pounder. Make a few shallow cuts around the outside edge to avoid curling during cooking.
  2. Prepare 2 shallow dishes: beat the egg in one, and put the bread crumbs in the other. Dip one cutlet at the time in the egg, let the excess egg drip off before coating the cutlet with the bread crumbs. Turn the cutlets to coat both sides, then set them aside.
  3. Heat the butter and oil in a skillet over medium-high heat, taking care not to let them burn. Add the cutlets and sauté until golden, about 4 min on each side. Add salt and pepper.
  4. Meanwhile, dice the tomatoes discarding the seeds.
  5. Transfer the cutlets to the warmed plates, arrange the tomatoes on top, then serve.

Observations

The remaining beaten egg may be cooked as an omelet and served along side the cutlets.

Nutrition Facts Table

per 1 serving (160 g)

Amount

% Daily Value

Calories

240

Fat

11 g

17 %

Saturated 2.6 g
+ Trans 0.2 g

14 %

Cholesterol

160 mg

Sodium

140 mg

6 %

Carbohydrate

8 g

3 %

Fibre

1 g

5 %

Sugars

2 g

Net Carbs

7 g

Protein

25 g

Vitamin A

24 %

Vitamin C

14 %

Calcium

4 %

Iron

9 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables ½
Meat and Alternatives 3
Fats 1 ½
More info
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Reviews

24 Reviews (23 with rating only) 86% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

Simple and delish except that there were no cutlets that weren't already pre-breaded available in my super markets...I ended up with a veal shank as they really had nothing else! Needless to say, the bone gets in the way of pounding so I ended up treating them like pork chops. I cooked them at 325 for 45 minutes turning them in the middle of cooking time. They came out tender and really nicely done. I'll do my best to find some cutlets next time.

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