Recipe: Veal Cutlets Milanese Style

Name: Escalopes de veau à la milanaise
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 portions
Ingredients: Si ces escalopes de veau à la milanaise étaient si aplaties, cela venait simplement du fait que la viande de veau en Italie était hors de prix et de ce fait, on peut penser qu'à l'époque elles étaient taillées à 80 g environ par personne.; Mais trêve de bavardages, voici une bonne recette qui plaira aux petits et grands.; Escalopes de veau à la milanaise pour 6 personnes :; 900 g de noix de veau (ou épaule) soit 6 escalopes de 150 g; Éléments pour la panure :2 œufs; 3 cl d'huile d'arachide; 150 gr de mie de pain fraîche (pain de mie); 70 gr de parmesan râpé; 40 gr de farine; cuisson des escalopes; 40 gr de beurre et une goutte d'huile; tomate concassée (pas obligatoire, mais tellement meilleure); 5 cl d'huile d'olives; 600 gr de tomates bien mûres (émondées et concassées grossièrement); 1 gousse d'ail dégermée et hachée; 1 échalote ciselée finement; un peu de fleur de thym; 1 feuille de laurier; un 1/2 carré de sucre; sel et poivre du moulin; Pour le cordon de sauce finale; 20 cl de fond de veau préparé; quelques gouttes de citron

By chef patrick ★ ★ ★ ★ ★ 4.8/5 (12 reviews) Meat

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

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 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:
900 g of veal loin (or shoulder) or 6 cutlets of 150 g each

Elements for the breading:

2 eggs
3 cl peanut oil
150 gr fresh breadcrumbs (sandwich bread)
70 gr grated parmesan
40 gr flour
cooking of the cutlets
40 gr butter and a drop of oil
crushed tomato (not mandatory, but so much better)
5 cl olive oil
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
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 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.

4 Cooking of the cutlets.
In a large pan, heat the butter with a drop of oil, then when it turns hazelnut color, cook your cutlets over constant heat, but not too high, after

Noix de veau Veau Escalope Escalope de veau