If you are having a dinner party and stuck for time or inspiration, then Veal Milanese is a simple dish. It won’t cause a sweat in the kitchen, but will definitely impress your friends.
If you don’t like the idea of cooking veal, then you can use an alternative such as chicken or pork, but really veal is the authentic ingredient and definitely the most delicious meat for this recipe. If you do enjoy veal, then you could also try Brian Turner’s rib of rose veal with honey and soy glaze.
3 sprigs of rosemary, discard the stalks and very finely chop the leaves
Handful of basil leaves, chopped very finely
50g butter
1 tablespoon olive oil
1 lemon, quartered to serve
salt and freshly ground black pepper
Handful of finely grated Parmesan cheese
Instructions
You need to flatten the veal escalopes, so place them in clingfilm, and using a rolling pin, gently pound them, being careful not to tear the meat - it just needs to be a little thinner and stretched.
Crack the eggs into a dish and beat them lightly together with some salt and black pepper. Mix the finely chopped rosemary and basil into the breadcrumbs and spread on a plate. Now season the flour with salt and black pepper and spread on to another plate.
Dip each escalope, first into the flour, then the beaten egg and finally into the breadcrumbs, shaking off any excess breadcrumbs. Then place the escalopes onto a clean plate.
Heat half the butter and oil in a frying pan over a medium-high heat; when sizzling hot, add the escalopes to the pan. Cook them for 4-5 minutes on each side or till crisp and golden brown.
Sprinkle with a little salt and serve with the lemons to squeeze over, grated Parmesan and your choice of side dish.
Buon' giorno! Welcome to my Italian food blog.
I am Italian, and proud of it! Italy has so much going for it: with one foot quite literally in the beautiful Mediterranean, my
country’s climate and location give us an amazing cornucopia of ingredients, which is why our culture is steeped in a hearty
romantic culinary tradition. My wife and I love our food, so all my recipes are designed for two. If you're cooking for an average
sized modern family - perhaps not the traditional extended Italian family - just double the quantities.
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Is it dry? Would you recommend some type of sauce or dressing to pour over it?
My husband loves this.