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Veal Milanese
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Howard's Flavorful Veal Milanese With Chopped Fresh Tomato

Course Main Course
Cuisine Italian
Servings 4

Ingredients

  • 1 lb. veal leg cutlets, cut 1/8 to 1/4 inch thick
  • 2 tbsp water
  • 3-4 tbsp flour
  • 1 egg
  • 2/3 cup seasoned dry bread crumbs
  • 3 tbsp grated Parmesan cheese
  • 2 tbsp olive oil
  • salt and pepper

tomato salsa

  • 1/4 cup chopped grape tomatoes
  • 2 cloves minced garlic
  • chopped fresh parsley
  • fresh basil and grated parmesan for garnish

Instructions

  • Pound veal cutlets to 1/8 inch thickness, if necessary. Beat egg and water in shallow dish until blended. Combine bread crumbs and cheese in second shallow dish. Dip each cutlet into flour, then egg mixture, then into coating mixture to coat both sides.
    (At this point, our son thinks it is a good idea to let the meat "rest" so that the coating stays on better...but Howard doesn't wait)
  • Heat 2 teaspoons oil in large nonstick skillet over medium heat until hot. Place 2 cutlets in skillet; cook 2 to 3 minutes or until cooked through, turning once. Remove cutlets; keep warm. Repeat with remaining oil and cutlets 1 to 2 more times, as necessary. Season cutlets with salt and pepper, as desired. Sprinkle with tomato and parsley mixture, as desired.