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  2. italian recipe

Milanese Veal Cutlets

Take a break from chicken schnitty with this classic Italian crumbed veal dish! - by Barbara Northwood
  • 14 Mar 2019
Milanese Veal Cutlets
Prep: 15 Minutes - easy - Serves 6
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This classic Milanese Veal Cutlet recipe is quick and easy, perfect for family weeknight meals.

Ingredients

6 veal cutlets with the bones attached, each weighing about 200g/8oz

4 eggs

10 basil leaves, finely chopped

2 tbsp finely grated parmesan

200g/8oz dried breadcrumbs

olive oil, for shallow-frying

1 lemon, cut into 6 wedges

Method

  1. Use a meat hammer or a rolling pin to flatten the chops, leaving the bone attached, then trim away the fat. Beat the eggs, then add the basil, parmesan and some pepper and salt, if you want. Place the beaten egg on a flat plate and dip each of the chops into this in turn. Once coated in egg, roll the chops immediately in the breadcrumbs to thoroughly coat. For an extra-crisp coating repeat this process, giving them a double layer of breadcrumbs.

  2. Heat enough oil to cover the base of a large frying pan. Fry the chops, in batches, for 3-4 mins on both sides over a gentle heat until the breadcrumbs turn a deep golden; as you do this in batches, you may need to add more oil to the pan as you go. 

PER SERVING

425 kcalories, protein 37g, carbohydrate 27g, fat 20g, saturated fat 4g, fibre none, added sugar none, salt 0.7g

  • easy dinner party recipes
  • italian recipe
Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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