Indulge in the flavors of Italy with this delectable Thin Veal Milanese recipe. Veal Milanese, a variation of the renowned Cotoletta, holds a significant place in the culinary history of Milan. This dish is reminiscent of the Austrian Schnitzel, featuring breaded veal or beef, but with a unique Milanese twist.
Traditionally, Veal Milanese is prepared using veal cutlets, but you can also opt for the chicken to create a delightful Chicken Milanese variation. This is an excellent option for those who prefer poultry or have dietary restrictions that exclude red meat. In this recipe, we deviate slightly from the traditional approach by making the veal cutlets exceptionally thin. Even if you start with pre-cut minute steak slices, it’s recommended to pound them further to achieve the desired thinness. This not only ensures quick and even cooking but also results in a lighter and more delicate meal.
The beauty of Thin Veal Milanese lies in its simplicity and speed. The thinness of the cutlets allows for rapid cooking, making it an ideal option for those times when you crave a satisfying meal without spending excessive time in the kitchen. The lightly breaded and perfectly cooked veal cutlets provide a delightful crunch, while the meat remains tender and juicy.
Savor the flavors of Italy as you relish every bite of this Thin Veal Milanese. Whether you choose veal or chicken, this dish is sure to please your palate and transport you to the vibrant streets of Milan. Experience the joy of Italian cuisine with this delightful recipe that combines tradition, simplicity, and exceptional taste.
Thin Veal Milanese
Description
Veal Milanese is a form of Cotoletta which has been in Milanese history for hundreds of years. It is similar to Schnitzel which is Austrian, a breaded piece of veal or beef but Schnitzels I have had usually come with the meat attached to a piece of bone. You can also use chicken for this recipe for a Chicken Milanese, this is especially good for those who are not allowed to eat red meat. This recipe is slightly different than the traditional one as I make it very thin, I usually buy a minute steak which is very thinly sliced and I still pound it to make it thinner. The nice thing is it really cooks fast and makes a very light meal.
Ingredients
Instructions
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Place a cling-free film on the counter, place the steaks on top but not to close to each other as when you are pounding they get larger and thinner. Place another cling-free film on top to cover it completely, then using a meat tenderizer or if you don't have one using something heavy or I sometimes use a jar of coffee to pound it thinner. Most coffee jars these days have a thicker bottom glass to make a good pounding utensil. Be careful not to break the meat you just want it thinner this also tenderizes the meat.
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You can put some flour in a plate add some salt and pepper, or simply sprinkle flour on the meat. Cover the meat with a layer of flour on both sides. Then beat the egg lightly in a bowl.
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After you cover the meat with flour then put it in the bowl of egg and cover both sides completely.
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Place it in the plate of breadcrumbs and cover it well on both sides. I usually like just bread crumbs but you can add herbs or other spices.
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Pour the olive oil in the pan and turn on the heat. When it is really hot place the steaks in the pan let it cook for about 45 seconds to a minute on each side and Voila you have Veal Milanese! You can serve it with pasta, risotto, vegetables, and if you like add a slice of lemon and squeeze fresh lemon juice on top before eating.
