Veal isn’t something we see a lot of around here, because it’s not exactly a budget item. But for Valentine’s Day, I decided to serve a special meal. My local newspaper ran the recipe for Veal Milanese last week, but this is something I’ve cooked before, using much less salt and oil than was called for in the newspaper’s version. Also, I don’t cook cutlets in a skillet. It’s a lot faster (and uses less oil) to cook them on a pancake griddle!
Because this recipe involves dredging the veal cutlets in bread crumbs, I needed to do some Measurement By Subtraction to find out exactly how much breading was used. This is necessary for calculating the nutrition information. The amount of bread crumbs in the recipe is the amount that was actually used; you’ll probably want more in the dish to start with, just to make the breading process a little easier.
Makes 3 servings
3/4 lb. thinly-sliced veal cutlets (may be labeled “for scalloppine”)
1/3 cup Italian-seasoned bread crumbs (plus more for the bowl)
3 TBL olive oil
Set up your pancake griddle and warm the olive oil. Make sure the heat under both burners is consistent.
Beat 2 eggs in a pie plate. Use a second pie plate for the bread crumbs.
Dip each cutlet first in egg to coat both sides, then in bread crumbs on both sides.
Place on griddle. Cook 2 to 3 minutes on one side, until evenly browned on the bottom. Carefully flip and cook 1 to 2 minutes on the other side. As these cutlets are thin, that’s all the time you’ll need to completely cook the meat without overcooking it and making it tough.
You can fit 5 or 6 pieces of veal on the griddle at once without overcrowding the pan, which is great because you won’t have to keep a few pieces warm while you cook the rest!
Remove to a plate covered with paper towels, then serve immediately. Garnish with lemon slices.
© 2015 Barb Szyszkiewicz for Cook and Count. All rights reserved.