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Milanese Veal Cutlets
| Milanese Veal Cutlets | Print |
Recipe By: Alice Morrow
Milanese Veal Cutlets
Ingredients
- 2 tomatoes, coarsely chopped
- 3 T. extra virgin olive oil
- Salt and fresh black pepper
- 12 thin veal cutlets (about 1 ½ lbs.)
- 4 large eggs, lightly beaten
- 1 ½ c. Italian bread crumbs
- About ½ good olive oil
- ¼ c. shredded basil leaves
- Fresh baby spinach
- Lemon wedges
Instructions
- In large bowl, toss tomatoes with olive oil and salt and pepper.
- Put eggs and bread crumbs in 2 separate shallow bowls.
- Season cutlets with salt and pepper.
- Dip cutlets in egg and then bread crumbs.
- In large skillet, add ¼ c. of olive oil or enough to cover bottom. Heat oil until it starts to shimmer.
- Add the breaded cutlets to skillet without crowding and cook about 2 minutes on each side. As you take the cooked cutlets out of skillet, drain and keep warm. Add more olive oil to pan if needed and finish all the cutlets.
- Drain off excess oil in pan when finished cooking cutlets. Add the tomato mixture to pan and heat through.
- Toss the spinach with the tomato mixture. Place on serving platter.
- Lay the cooked cutlets on top. Garnish with shredded basil leaves and lemon wedges.
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