This Easy Veal Milanese Recipe uses veal scaloppine and breads it with a mixture of egg, flour, breadcrumbs, spices and Parmesan cheese. The veal is then sautéed until it forms a crisp layer on the outside. This is a healthy, easy way to enjoy veal!
EASY VEAL MILANESE RECIPE
This recipe will make you feel like you are ordering this dish in a restaurant.
You might be wondering What is Veal Milanese?
If you haven’t had it before it is a delicious way to cook different cuts of meat, especially veal scaloppine.
By preparing something milanese (or milanesa) style means that you will dredge a thin slice of meat, in this case veal, in eggs and seasoned bread crumbs and then fry them.
The Ohio Beef Council and I are teaming up to bring this delicious, easy and protein packed recipe to your table!
WHAT INGREDIENTS ARE IN VEAL MILANESE?
VEAL: The veal is the star of the show. This recipe uses 2 pounds of thinly sliced veal scaloppine.
If you can’t find scaloppine you can use veal cutlets. I suggest making sure they are thin or pound them into thin cutlets.
EGGS: The 4 eggs in this recipe helps to bring the flour and breadcrumbs together to create the crust on the veal.
FLOUR: I used all-purpose flour for this recipe- you could use whole wheat flour if you would like or half of each.
BREAD CRUMBS: Regular breadcrumbs work nicely to create the crust or you can buy seasoned breadcrumbs.
PARMESAN CHEESE: I added in shredded parmesan cheese to the breadcrumb mixture to coat on the veal. This is an optional step and you can leave this out if you want.
SPICES: The spices add a nice flavor to the veal. I used basil, oregano and thyme. You could also use Italian seasoning, paprika or rosemary as additional spices.
OIL: The vegetable oil helps to cook the veal milanese and create the perfect crust.
I like to use vegetable oil because it can reach a higher heat point and help to fry the veal to create the crispy outside.
HOW DO YOU MAKE VEAL MILANESE?
Set out three shallow dishes.
In one shallow dish, beat eggs and add the salt and pepper.
Add the flour into another shallow dish.
Mix together the bread crumbs, Parmesan cheese, lemon zest, basil, oregano and thyme in a third shallow dish.
Pat the veal dry with a paper towel. Season both sides of the veal with salt and pepper.
Set the three bowls in the following order: flour, eggs and then the breadcrumbs. Set a large plate at the end.
Start with 1 piece of veal and dip it first in the flour. Shake off the excess flour.
Then place the veal into the eggs making sure to completely coat both sides.
Lastly, place the veal into the bread crumb mixture and press crumbs into the veal.
Set the piece of veal aside on large plate and continue with remaining veal.
Add the vegetable oil to a large skillet over medium-high heat and heat until shimmering.
Add one piece of veal to the oil and cook for about 1 -2 minutes on the first side.
Use tongs to carefully turn over the veal and cok until the veal is golden brown on the second side, about 1-2 minutes.
Add more oil as needed and work in batches depending on how many pieces of veal fit in your skillet.
Remove the cooked veal when the temperature reaches 145 degrees F and set on a paper towel lined plate.
Sprinkle salt over finished veal and top with arugula. Serve with a lemon wedge and extra Parmesan cheese for garnish.
IS VEAL NUTRITIOUS FOR ME?
Veal is rich in essential nutrients like vitamins B-6 and B-12, niacin, riboflavin, zinc, selenium and choline. It is also extremely lean, with a 3 oz. serving containing 27 grams of protein for about 170 calories.
WHAT IS VEAL FARMING LIKE?
Veal farmers purchase dairy calves when they weigh 100 pounds and raise them until they are about 6 months old.
Veal calves live in indoor group pens where they are protected from the weather, can socialize with other calves, and have constant access to veterinary care and fresh food and water.
Veal is generally raised near dairy farms, which are primarily located in Midwestern states, including Ohio. Each farm family raises about 200 calves per year.
Veal calves are fed nutritionally balanced milk and grain-based diets.
These specially controlled diets are managed for proper protein, iron and fat levels depending on the age and size of the calf.
VEAL COOKING TIPS
- For optimal flavor, juiciness and tenderness, cook veal to 160°F – don’t overcook! The most accurate way to determine when your veal is fully cooked is by using a meat thermometer.
- Savor the flavor: Veal chops, roasts and steaks can be marinated in the refrigerator for up to five days with mixtures of oils, herbs and acidic ingredients, such as juices, vinegar or wine.
- Add additional flavor to your veal by applying a dry rub, marinade, breading or sauce. Bring out the best flavors with garlic, lemon peel, black pepper, fresh or dried herbs, or Italian seasoning.
- For the best braised dishes, slowly brown the veal in a pan with oil to develop rich flavor, then cover tightly and simmer gently over low heat until fork tender.
- Trim the fat after cooking! To preserve juiciness, leave a thin layer of fat on roasts, chops and steaks.
- Pro tip: Pat veal cutlets dry with a paper towel before cooking to promote browning.
- You don’t have to be an expert chef to create a delicious meal using veal. It can be sautéed, stir-fried, braised, stewed, grilled or broiled. Choosing the right method of preparation is important, but no matter how you choose to prepare veal, just remember: “The key to veal is not to overcook.” – Executive Chef, Ritz-Carlton Dining Room, Boston
OTHER TIPS WHEN CHOOSING AND COOKING WITH VEAL:
- When buying veal, look for a cut that is creamy pink in color with a fine-grained texture. If there is fat covering, it should be milky white.
- Before buying a cut of veal, carefully check the package to ensure it’s cold, tightly wrapped and doesn’t have any punctures or tears. Don’t purchase packages that have excessive juice.
- Refrigerate veal in the coldest part of the refrigerator. If you don’t plan on cooking veal within 1-2 days, freeze it to enjoy later. Don’t forget to label and date the package!
- There are three safe methods for thawing frozen veal: In the refrigerator, in cold water and in the microwave. Click here to learn how long thawing will take for each method.
You can leave out the Parmesan cheese if you like. The more traditional way to make this dish is without Parmeasn cheese but I like the addition of it. You could also make this dish with veal cutlets if they are thin or you can pound the veal thin.
You can leave out the Parmesan cheese if you like. The more traditional way to make this dish is without Parmeasn cheese but I like the addition of it.
You could also make this dish with veal cutlets if they are thin or you can pound the veal thin.