Recipe: Veal Cutlets Milanese Style

Name: Veal Cutlets Milanese Style
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 servings
Cuisine: French
Ingredients: If these veal cutlets Milanese style were so thin, it was simply because veal meat in Italy was extremely expensive and for this reason, one can imagine that at the time they were cut to about 2.8 oz (80 g) per person.; But enough chatter, here is a good recipe that will please both young and old.; Veal cutlets Milanese style for 6 people:; 32 oz (900 g) of veal loin (or shoulder) or 6 cutlets of 5.25 oz (150 g) each; Elements for the breading:2 eggs; 1 fl oz (3 cl) peanut oil; 5.25 oz (150 gr) fresh breadcrumbs (sandwich bread); 2.5 oz (70 gr) grated parmesan; 1.4 oz (40 gr) flour; cooking of the cutlets; 1.4 oz (40 gr) butter and a drop of oil; crushed tomato (not mandatory, but so much better); 1.7 fl oz (5 cl) olive oil; 21 oz (600 gr) very ripe tomatoes (peeled and roughly crushed); 1 clove of garlic, germ removed and chopped; 1 shallot finely sliced; a little thyme flower; 1 bay leaf; 1/2 sugar cube; salt and ground pepper; For the final sauce drizzle; 0.8 cup (20 cl) prepared veal stock; a few drops of lemon

By chef patrick Asfaux 4.8/5 (12 reviews) · 🍳 8 made it

Prep 30 min

Cook 20 min

Total 50 min

Servings 6 serv.

This recipe originating from Milan has evolved greatly since the 19th century

Ingredients for 6 servings

Adjust for

servings

If these veal cutlets Milanese style were so thin, it was simply because veal meat in Italy was extremely expensive and for this reason, one can imagine that at the time they were cut to about 2.8 oz (80 g) per person.
But enough chatter, here is a good recipe that will please both young and old.
Veal cutlets Milanese style for 6 people:
32 oz (900 g) of veal loin (or shoulder) or 6 cutlets of 5.25 oz (150 g) each

Elements for the breading:

2 eggs
1 fl oz (3 cl) peanut oil
5.25 oz (150 gr) fresh breadcrumbs (sandwich bread)
2.5 oz (70 gr) grated parmesan
1.4 oz (40 gr) flour
cooking of the cutlets
1.4 oz (40 gr) butter and a drop of oil
crushed tomato (not mandatory, but so much better)
1.7 fl oz (5 cl) olive oil
21 oz (600 gr) very ripe tomatoes (peeled and roughly crushed)
1 clove of garlic, germ removed and chopped
1 shallot finely sliced
a little thyme flower
1 bay leaf
1/2 sugar cube
salt and ground pepper
For the final sauce drizzle
0.8 cup (20 cl) prepared veal stock
a few drops of lemon

Step-by-step directions

1 Prepare your crushed tomatoes.
Heat your olive oil in a small saucepan, then add the chopped shallot, garlic, thyme flower and bay leaf, let sweat covered for 5 minutes, then add the crushed tomatoes, salt and pepper, add your sugar cube* then let cook over very low heat for 20 minutes.

2 Meanwhile, prepare your cutlets
Using a flat knife (mallet) passed under cold water, pound your cutlets so they become thinner (you can ask your butcher), salt and pepper them and reserve them in the fridge.

3 Prepare your elements for breading
a) First, remove the crust from the sandwich bread then pass the crumb through a sieve (strainer), add the parmesan and spread on a small plate.
b) Break the eggs into a small bowl, salt and pepper, add your 1 fl oz (3 cl) of oil and beat like an omelet (this preparation is called in cooking: an egg wash) then put it in a small plate.
c) Finally, pour your flour into another small plate.
Then bread the cutlets, first pass them through the flour, then in the eggs (egg wash) and finally in the parmesan breading then reserve them in the fridge.