Veal Milanese
Crispy on the outside and tender inside, this quick and tasty Veal Milanese recipe is perfect when time is in short supply.
Ingredients
- 4 large veal cutlets, 1/4-inch thick
- ground Himalayan pink salt, to taste and divided
- freshly ground black pepper, to taste and divided (I always use mixed peppercorns)
- 1/2 cup unbleached all-purpose flour
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 2 large free-range eggs
- 1/2 tsp. lemon zest
- 3/4 cups breadcrumbs
- 1/3 cup Parmesan cheese, grated
- 1 1/2 tbsp. parsley, finely chopped tips & tricks
- 1/3 cup vegetable oil such as canola tips & tricks
- 2 tbsp. butter
- 1 tbsp. freshly squeezed lemon juice tips & tricks
Directions
- Generously season the cutlets on both sides with salt and pepper; set aside.
- In a shallow dish, add flour, garlic powder, onion powder, salt and pepper; stir until blended.
- In another shallow dish, add eggs and lemon zest; mix and set aside.
- In a third shallow dish, combine breadcrumbs, cheese, and parsley; mix well.
- Working with one at a time, dredge seasoned veal into the flour mixture and shake off any excess flour. Dip in egg mixture and then into breadcrumb mixture, evenly coat the veal and press down to adhere.
- Place in a plate while repeating the steps with the remaining cutlets.
- In a large skillet over medium-high heat, add oil and when hot, add coated veal. Cook for 1 ½ to 2 minutes per side. Transfer to a plate.
- Reduce heat to medium-low and add butter.
- When melted and light golden brown, add lemon juice. Quickly swirl the pan to blend before drizzling the butter sauce over the veal. Serve immediately with salad.