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Milanese Veal Cutlets

Milanese Veal Cutlets

Milanese Veal Cutlets
Milanese Veal Cutlets
Milanese Veal Cutlets
Milanese Veal Cutlets
Recipe By:
  • 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
  1. In large bowl, toss tomatoes with olive oil and salt and pepper.
  2. Put eggs and bread crumbs in 2 separate shallow bowls.
  3. Season cutlets with salt and pepper.
  4. Dip cutlets in egg and then bread crumbs.
  5. In large skillet, add ¼ c. of olive oil or enough to cover bottom. Heat oil until it starts to shimmer.
  6. 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.
  7. Drain off excess oil in pan when finished cooking cutlets. Add the tomato mixture to pan and heat through.
  8. Toss the spinach with the tomato mixture. Place on serving platter.
  9. Lay the cooked cutlets on top. Garnish with shredded basil leaves and lemon wedges.

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