Classic Veal Milanese

Looking for a show veal recipe? Our Milanese recipe in veal He raises the classic with bones ribs, hammered and covered in a crunchy pan-piercrine crust.

A wooden table with two plates of Milanese golden brown calfskin, vegetables and sliced tomatoes.

The Milanese in veal is an extraordinary Italian classic dish that has bone calfs, breaded and fried to golden perfection. We wanted to recreate this dish of restaurant restaurant (Without the price), so we have perfected this method to obtain the perfect balance between tender and crunchy exterior veal. Our step-by-step recipe assures you that you create an impressive quality dish from a restaurant at home, with options if you are maintaining it with a low carbohydrate content. And trust us, It is easier than it seems.

Served with a light rocket salad and a creamy mounted ricotta, this meal affects a perfect balance between forfeiture and simplicity.

Ingredients for cooking: raw veal ribs on paper, a bowl of flour, a bowl with breadcrumbs and grated cheese, lemon, salt, pepper, two eggs on a black tiled surface.

Ingredients for the Milanese recipe in Vitello

For the Milanese calf:
- Bone veal caves (o Vitello cutlets for easier management)
- Flour
- Salt and pepper
- egg
- Pork breadcrumbs or pork panko (we use pork panko to keep it low in carbohydrates)
- Grated Parmesan
- Grated Parmesan
- avocado oil or other neutral oil
For the outline:
- Lemon range
- Shakes and freshly ground black pepper
- Fresh, chopped parsley
- Limone wedges
Serve with:
- Rocket, thrown in lemon infusion olive oil with a wire of balsamic vinegar
- Fresh tomatoes sliced
- Mounted ricotta (ricotta mixed with Mediterranean olive oil, salt and pepper)

How to prepare the Milanese in veal

Prepare the calf:
- Using a hammer of meat, slam the thin calf around the bone with a uniform thickness from ¼ to ½ inch without tearing from the bone.
Set the dragage station:
- Arrange three shallow bowls: one with flour mixed with salt and pepper, one with beaten eggs and one with a mixture of panko and both types of Parmesan.
Bread the calf:
- Immerse every veal chop in the flour, immerse yourself in the egg, then carefully cover with the Panko-Parmesan mixture. Post on a grill on a pan and cool the refrigerator for 30 minutes at an hour to set the mixture of bread crumbs.
Fry the calf:
- Heat the oil in a large pan or in the Dutch oven over medium-high heat until it is sparkled. Fry each chop for about 2 minutes per side until golden and crunchy. Rest on a clean grill.
Rest and serve:
- Let the calf rest while preparing the plates. Serve on a bed of rocket thrown in lemon infusion olive oil, accompanied by whipped ricotta and fresh slices of tomato. Garnish with lemon zest, chopped parsley, flakey salt and black pepper. Squeeze the fresh lemon juice on the top and serve immediately.

The bone in the veal ribs with the meat is thin to show how it will be while it was still on the bone.

Girl Carnivore Tips for Cotletta alla Milanese

Thickness also: Ensure that the calf is uniformly thin helps to cook quickly and uniformly.
Chilling: Let the cold of the breaded veal helps the coating better during frying.
Oil temperature: Keep the oil hot enough to fry the calf quickly without absorbing the excess oil, but not so hot as to burn the coating.

Because you will love this Milanese recipe in calfskin

Colletta alla Milanese offers a delicious contrast of plots and flavors. The only difference between it and Schnitzel are pork cutlets vs veal. The sharpness of the breaded veal combined with the creaminess of the ricotta mounted and the freshness of the rocket -lungeard offers a satisfying and balanced meal that is perfect for every occasion.

A plate of crunchy breaded veal coast served with vegetables, cherry tomatoes, lemon wedge and garnished with grated cheese on a wooden table.

How to serve the Milanese of perfect veal with contours

Abbina Milanese with a light rocket salad dressed with lemon olive oil and balsamic vinegar to balance the richness of the meat. Whipped ricotta and fresh tomato slices add creaminess and freshness to the dish.

For more full options, consider the creamy polenta or the simple risotto. A small dish of pasta is always welcomed, even for anyone who is not low in carbohydrates.

Pairing of the recommended wine

A black pinot or chardonnay slightly drafted the calfspel, the rich flavors of the dish with their fruity and acid profiles.

Avanzi and heating of the Milanese chop veal

Keep any leftovers wrapped with plastic casing on a plate in the refrigerator for a maximum of 3 days. Employment can become a soil.

Heat: Preheat a pan over medium heat and quickly slop the calfskin to heat and help add the croccaria to the coating.

A meal plated with a Milanese of calfs caught with a lemon wedge, sliced tomatoes, leafy vegetables and a glass of red wine on a wooden table.

More timeless veal recipes

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Create an impressive Milanese in calf using the bone ribs hammered and covered in a crunchy crust of Pando-Parmer. It is an Italian classic that makes you feel the show that will make you feel a next level chef.

Cooking methodsPrevent the screen from going to sleep

Prepare the calf:

Using a hammer of meat, a thin lips of veal (working around the bone) trying to obtain the meat as thin as possible, ¼ – ½ “often from an edge on board, without tearing from the bone.
Organize your dredging station
Put the flour in a large shallow bowl. Mix salt and pepper.
In another large shallow bowl, beat the 2 eggs with a splash of water or oil
In a third shallow bowl, mix the panko, the grated Parmesan and the razor’s Parmesan together.
Prevent the veal chop in the flour, shaking gently to drop the excess
Cover the egg and let the excess egg drips
Cover in the mixture of Panko, ensuring that he uniformly cover both sides (don’t worry about the bone).
Place on a grid set on a circled pan and repeat with the other chop.
Put in the fridge for 30 minutes to 1 hour.

Fry the calf:

When it is ready to cook, heat the oil in a large pan or a Dutch oven over medium-high heat until the glitter oil is just starting to smoke. You should be able to keep your hand, 3 to 4 inches on it for a few seconds before it becomes hot.
Put one of the veal chops in the oil and fry for 2 minutes, until the coating has formed a golden brown crust and the exposed bone is golden brown.
Endovolgi and cook on the other side, another 2 minutes. It may be necessary to use a long thin spatula to turn the meat upside down to make it Easiy and safe. The cooking time will vary depending on how thick the cotoraggio is, but it should be fast to prevent the coating from soaking or the calf too cooked.
Rest the calf on a clean grill positioned on a pan, to help the coating to remain crunchy.
The veal should reach an internal temperature of 145 degrees F with a meat thermometer According to the USDA, even if with such thin pieces, it can be difficult to obtain accurate reading.
Repeat with the other cut.
Leave both to the wire rack while you have the plates.

Serve

Serve the Milanese of fried veal above the fresh rocket thrown with oil with whipped ricotta, sliced tomatoes and lemon wedges.
Garnish with fresh lemon zest, chopped parsley, flakey salt and just ground black pepper and serve immediately.

Course: Main plan

Kitchen: Italian