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Milano-style Veal Cutlets

di Academia Barilla

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Milano-style Veal Cutlets
30 minutes


Main course

Ingredients for 4 people

4 veal chops thickness of the bone
7 tablespoons butter
2 eggs
2/3 cup flour
1 ¼ cups breadcrumbs coarsely ground
Salt to taste
1 lemon

Preparation 15 minutes preparation + 15 minutes cooking
1. Make a few cuts into the outer skin of the chops to prevent shrinking during cooking and lightly flatten with a meat pounder

2. Evenly coat with flour patting off any excess

3. Beat the eggs in a deep dish and pour breadcrumbs onto another plate

4. Holding each slice by the bone, dip in egg mixture, then breadcrumbs, patting to coat evenly

5. Heat butter in a pan over high heat, cook veal slices individually for 8 minutes on each side until golden

6. Remove from the pan and drain on paper towels to remove excess fat

7. Season with salt and garnish with lemon wedges

8. Serve immediately or eat them cold, they are equally wonderful

9. This dish requires top quality veal chops with bone