Veal Milanese Breaded veal cutlet is one of the most famous dishes of traditional Italian cuisine. It’s a tasty veal recipe born in Milan, in the northern region of Lombardy, home to other famous recipes such as saffron risotto, fried meatballs, and Ossobuco Milanese recipe.
Veal is rich in protein and iron and nutritionally per ounce is better than chicken or beef. However, it’s not the first thing you think of when it comes to choosing a cut of meat. No matter what cut you get veal is a flavorsome meat that lends itself to a wide variety of dishes.
The secret is all in the double breading: with a few added touches, and because it’s cooked in abundant clarified butter the breading will become crispy and will stay on the meat, without coming off during cooking.
Veal Milanese Breaded veal cutlet is a perennial favorite everyone loves, from children to adults.
We recommend eating the cutlet immediately. If you prefer to prepare it a few hours in advance, you will have to first put it in breadcrumbs before frying it. Freezing it is not recommended.
You need to use clarified butter to make Veal Milanese (Breaded veal cutlet), because of its sweeter taste and a higher smoking point than oil. If you prefer you can use extra virgin olive oil to cook the potatoes, but to cook the cutlet you will need to choose an oil with a delicate flavor.
If you prefer, instead of using whole eggs, use only yolks; this way the breadcrumbs will stick better to the meat. Egg whites tend to develop bubbles when cooked.
We do not recommend adding salt to the meat before breading it, otherwise it will release liquids that will make the breadcrumbs come off. If you prefer a thinner cutlet, cut slices of about 1/4″ (half a cm); if you prefer a thicker one, we recommend slices of 1 – 1 1/4″ ( 2-2.5 cm).
It is also possible to cut boneless ribs, but these will be less tasty; the part near the bone in fact, even if more fibrous, provides an interesting and more intense taste.
On the other hand, if you want to make the classic “elephant ear” cutlet, you just cut the cutlet and open it like a book before pounding it. Ratte potatoes are the best because they absorb very little seasoning and are consequently lighter; moreover they cook without breaking apart and in only a few minutes. If you can’t find them you can use new potatoes. If you prefer, you can also fry them.