Veal Milanese
Veal Milanese. A classic Italian dish for Saturday night. Crispy fried veal cutlets with a parsley and cheese breadcrumb. Topped with lemony arugula and tomato salad. THEN topped with extra cheese because honestly you can never have too much cheese, you know?! Happy Saturday guys how are you celebrating?!
Sometimes simple, Italian dishes are all you really need when you want some comfort food. Veal Milanese is a classic. Like I said it’s simple, but that’s kind of what makes it so delicious, am I right?!
First of all, who doesn’t love a crispy veal cutlet coated in a parsley and cheese breadcrumb mixture. That alone is delicious. But throw in that lemony arugula and tomato salad, some extra cheese, a little bit of fresh cracked black pepper. Then you’ve got yourself a seriously flavorful and vibrant meal. For me it’s all about that lemony salad on top.
Saturday before the Super Bowl was totally calling for a classic Italian meal. Simple, easy, delicious. Because let’s just say tomorrow were definitely getting creative with game day eats !!
Who’s got some exciting Super Bowl plans?!
Ingredients
1 pound veal cutlets; pounded thin
salt and pepper
2 cups fresh breadcrumbs
3 tablespoons fresh parsley; chopped
4 tablespoons fresh grated parmesan cheese; divided
2 eggs; beaten with 2 tablespoons milk
2 cups canola oil for frying
2 tablespoons butter
2 lemons; juiced and separated
5 ounces baby arugula
1 cup cherry tomatoes; halved
1/4 cup olive oil
fresh shaved parmigiana reggiano for serving
Directions
Salt and pepper the veal cutlets. Meanwhile mix the breadcrumbs with the 2 - 3 tablespoons of grated parmesan cheese and parsley. Dredge each cutlet through the egg mixture then through the breadcrumb mixture. Transfer to refrigerator and chill for 1 hour.
In a large, deep skillet, heat the canola oil until very hot. Add the cutlets and fry on each side until golden. Drain on paper towels. Melt the butter and juice of 1 lemon. Transfer the cutlets to a serving platter and drizzle with the butter mixture. Set aside.
Meanwhile make the arugula salad. In a small bowl mix the olive oil, juice of remaining lemon, remaining tablespoon of grated parmesan, salt, and pepper. In a large bowl, add the arugula and cherry tomatoes. Mix in the dressing.
Serve veal topped with arugula salad and shaved parmesan.
