This is a simple recipe for veal cutlet, there's not much to say about this Italian staple. In Italy we eat a lot of veal. Prepared in many different styles, this just happens to be my favorite. I don't fry many things anymore but I will not compromise Veal Milanese it should only be fried any other preparation method will yield a chewy dry cutlet!! This recipe can be used for chicken cutlet as well.
2 Eggs beaten
Salt
Pepper
1/4 cup Grated Romano Cheese
Parsley (fresh or dried) if fresh chop up
1 cup Seasoned breadcrumbs (Italian style) for Gluten free use GF breadcrumbs (panko is best)
Olive oil for frying
Place your olive oil in a fry pan, you want the pan filled about 1/2 inch with oil, preheat your oil while you prepare veal, medium heat. Pound out each cutlet, beat your eggs and season with salt, pepper and parsley. Mix your breadcrumbs with the grated cheese in a bowl where you will be able to coat veal.
Now dip veal in egg,
Then place in hot oil, make sure your oil is hot enough, fry and do not flip until you see the red juice puddle on top of veal piece when this happens its ready to flip, cook for another few minutes. Then remove from the oil and place on a plate lined with paper towel to absorb excess oil.
See my recipe post for breadcrumbs, I never purchase pre seasoned I like to make my own.
These can be topped with tomato sauce and mozzarella cheese to make veal parmigiana.
Enjoy
Lucia🍅
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