How To Make Veal Cutlet Milanese

How To Make Veal Cutlet Milanese

Veal Cutlet Milanese Recipe. Renowned Italian chef Massimo Tagliaferri shows us how to make delicious veal cutlet fried in a breadcrumb batter. Taste our Veal Cutlet Milanese recipe.

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Step 1:

You will need

• 1 Veal cutlet
• 1 egg
• 200 ml clarified butter
• some breadcrumbs
• some plain flour
• 1 pinch salt
• 1 meat tenderiser
• 1 knife
• 1 plastic
• 1 mixing bowl
• 1 frying pan

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Step 2:

Tenderise

Put the veal cutlet between the two sheets of plastic, and beat it hard with the hammer to tenderise and flatten it. Remove the plastic

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Step 3:

Flour

Give the meat a coating of flour on both sides.

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Step 4:

Egg wash

Break the egg into the mixing bowl, and add a pinch of salt. Then give the egg a quick whisk. Coat both sides of the meat generously in the egg wash. This will make the breadcrumbs stick to the surface of the meat.

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Step 5:

Breadcrumbs

Place the veal into the breadcrumbs, making sure both sides are completely covered. Use the flat of a knife to press the crumbs into the surface of the meat.

TOP TIP: You can cut a diamond pattern into the surface of the meat to make the presentation more attractive.

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Step 6:

Fry

Fry the breaded veal cutlet on a medium heat in the clarified butter or cooking oil. Clarified butter is butter which has had all the water and milk solids removed so that only the butterfat remains, allowing it to fry without burning. Fry the veal for 2-3 minutes on each side until it is golden brown.

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Step 7:

Serve

Press paper towels onto the veal to remove excess oil. Your veal cutlet is now ready to serve with a simple rocket and cherry tomato salad, and a slice of lemon.