idealchef.com

Veal Milanese with Bruschetta

Date Added: Jul 8, 2010 Italian Entrees
Back to Search

No Related Video Recipes Available.

Prep Time

8 mins

Cook Time

6 mins

Ready In

14 mins

Serving

4

*to adjust serving size click on "serving box".

Description

Seasoned and Breaded Veal Cutlets fried to perfection. Toped with a refreshing mixture of Plum Tomatoes, Red Onion, and Fresh Basil. This is a great lunch or dinner.


Ingredients

  • 3/4  Pound(s)  Veal Cutlets, 4 large pieces thin
  • 1
  • 2  Cup(s) Panko Bread Crumbs
  • 2
  • 1/2  Cup(s) Pecorino Romano Cheese
  • 3
  • 1/2  Cup(s) Fresh Italian Parsley
  • 4
  • 3  Each Eggs, beatened
  • 5
  • 1  Cup(s) Flour
  • 6
  •  As Needed Salt & Pepper
  • 7
  • 1/2  Cup(s) Olive Oil, For frying veal
  • 8

Directions

    1. Season veal on both sides with salt and pepper
    2. Dredge veal in flour, dip in eggs, thenĀ coat in breadcrumbs, pressing the breading into the veal
    3. When finished breading veal, refrigerate for 10 minutes
    4. Heat a large sautee pan on medium high flame, add 1/2 cup of olive oil
    5. When oil is hot, fry cutlets on each side for about 2 minutes
    6. Remove from oil then place on paper towel to soak up excess oil
    7. If veal is not fully cooked in pan you can finish in the oven
    8. Plate up and top with Bruschetta

    Bruschetta

    Ingredients

  • 2 Cup(s) Plum Tomatoes, diced
  • 1/4 Cup(s) Red Onion, diced
  • 1/4 Cup(s) Fresh Basil, chiffonade
  • 1/4 Cup(s) Extra Virgin Olive Oil
  • 2 Table Spoon(s) Red Wine Vinegar
  • To Taste Salt & Pepper
  • Directions

    1. In a bowl, add tomatoes, red onions, basil, extra virgin olive oil, red wine vinegar, salt and pepper
    2. Mix together and refrigerate for about 1 hour


To add a comment you must have to login or sign up.