Veal Milanese (Breaded and Lightly Sautéed with Salad)
Recipe: 1 pound cutlets (serves 2)
Note: can use veal, chicken, turkey, pork. Even flounder and swordfish Milanese style are great!
4 eggs
1/2 cup pecorino Romano or Parmigiano Reggiano, grated
Salt and pepper to taste
2 tablespoons chopped Italian parsley
2 cups plain breadcrumbs (as needed to coat)
Olive oil or butter to sauté
Mix eggs, cheese, salt, pepper, and parsley. Dip cutlets in egg mix. Then dredge through breadcrumbs, shake off excess.
Sauté until golden brown on each side. Set on paper towel to drain.
Note: in Milan this is traditionally sautéed in butter and the egg wash does not contain parsley. My family is from southern Italy so this is our version. The parsley and cheese enhance the flavor. We also sauté in evoo. You can do butter instead. You want the pan coated and heated up (not smoking hot) before adding cutlets.
I like them served with lemon and as shown tomato and arugula, option for dressing like balsamic reduction, or more elaborate salads but prefer them on the side, I don’t want the cutlets to get soggy. They should have a little crunch to them.
