Pan-Fried Veal Cutlets Milanese
Yield
Serves 4
RECIPE Ingredients
- 4-6 medallions cut from Veal Top Round, about ½ inch thick
- Kosher salt & freshly ground black pepper
- 1 cup all-purpose flour
- 3 eggs
- ¼ cup finely grated Parmesan cheese
- 2 cups fine breadcrumbs
- Neutral oil (we used avocado oil)
- Lemon wedges, for serving
- Lightly dressed salad, for serving
Recipe notes
Schnitzel, tonkatsu, cotoletta - no matter the language, we love a pan-fried breaded cutlet. This veal version makes a wonderful light supper with a simply dressed salad. We added a bit of Parmesan to the egg wash for extra flavor.
RECIPE Preparation
- Preheat oven to 200 degrees F.
- Place each veal medallion between 2 sheets of plastic wrap and pound out very thin, until they’re less than ¼" thick.
- Place flour in a wide shallow dish, season with salt and pepper. In a second dish, beat together eggs and Parmesan. And in a third wide shallow dish, place breadcrumbs. Line them up, side-by-side. One by one, coat each piece of veal in flour mixture, shaking off excess, then egg, coating evenly. Lay each piece in the dish of breadcrumbs, pressing to coat. Set aside on a sheet tray.
- In a large skillet, over medium-high flame, heat enough oil to just cover the bottom of the pan. Working in batches, so as not to crowd the pan, cook the veal until golden, about 2 to 3 minutes per side. If errant breadcrumbs start burning, wipe out the pan between batches and repeat.
- Place finished veal on a sheet pan in the warm oven until all pieces are cooked. Season veal lightly with salt and pepper; serve with arugula salad and a wedge of lemon.
