Veal Milanese Recipe (2024)

FAQs

How do you cook veal so it's tender? ›

Tender cuts including leg cutlets, veal patties, and rib or loin chops can be prepared by dry heating methods such as roasting, broiling, pan broiling, grilling or stir frying. Moist heat methods such as braising or simmering with a liquid can also be used with these cuts.

Dry Before You Fry:

Before beginning the breading process, pat your veal cutlets dry with paper towels. This helps the breading stick better and prevents the cutlet from steaming instead of frying.

Look for pale pink colored veal at the market and then soak it in milk overnight to further tenderize. Rinse off the meat, pat it dry with paper towels and then proceed with the recipe.

It is traditionally prepared with a veal rib chop or sirloin bone-in and made into a breaded cutlet, fried in butter. Due to its shape, it is often called oreggia d'elefant in Milanese or orecchia d'elefante in Italian, meaning 'elephant's ear'.

To ensure your veal is tender, juicy and flavorful, cook at 160º. So that your meal is not overcooked, use a good meat thermometer. Or, you can make a small slit near the center of boneless cuts or near the bone.

Delicately flavored veal is rubbed with olive oil, fresh rosemary, and black pepper, then pan-fried in butter until golden. Lemon juice combines with the fond to create a bright pan sauce that gets poured onto the finished chops.

The standard breading technique involves first dredging the item with flour, dipping it in egg wash, and then finally coating it with breadcrumbs. This works because the flour sticks to the food, the egg sticks to the flour, and the breadcrumbs stick to the egg.

Rub the veal chops all over with the olive oil, chopped rosemary, and black pepper. Let the chops stand at room temperature for 10 minutes. In a very large skillet, cook the butter over moderately high heat until it starts to brown, about 1 minute. Season the veal chops with salt.

Veal is a lean type of meat, so it can easily become chewy and tough if overcooked. Make sure to only fry the cutlets until golden and crispy on each side. You can check the doneness with a meat thermometer; it should read 160 F for medium.

Be sure to prep enough marinade to submerge the entire steak. #2 – Place the steak and seasoned milk in a resealable plastic bag or covered container, and marinate in the refrigerator for 4 to 12 hours. #3 – Rinse the meat in cool running water, pat it dry, and discard the milk.

Does buttermilk tenderize veal? ›

Using buttermilk (or other dairy such as yogurt) as a marinade is a good way to tenderise meat. The other marinade ingredients add flavour.

The primary difference between the Viennese Schnitzel of Austria and the Cotoletta alla Milanese or Veal Milanese of Italy is the cut of meat. Both are traditionally made from calf and the Milanese comes from the loin with the bone-in, while the schnitzel is without bone and comes from the flank or rump.

Milanese watch bands, called by the Italian town Milan, where they originate from. Milanese mesh straps are known by the unique design of the mesh work, which gives the distinctive look to any watch they're combined with. The design can be traced back far to the 13th century, when it was used as a special chain-mail.

Veal in Italy. “If you are in Milan and you're talking about veal, then you are only ever talking about vitello da late, la carne bianca, bianca alla Milanese!”

Veal is just beef that's been processed before maturity—just like lamb is young sheep. It's very tender, because the animal's muscles are underdeveloped. (Although crating the calves contributes to tender meat, merely processing them before they grow up and work their muscles also contributes to unctuous meat.)

Veal cutlets are usually best cooked using a dry cooking method, such as pan-frying or grilling. These methods allow for a crispy outer crust while keeping the meat tender and moist on the inside. However, you can also use a wet cooking method like braising if you prefer a more tender and flavorful result.

Veal is the meat of a young calf. It's very tender, with a delicate flavor. Because it's so lean, veal can be quite tough if not cooked properly. When buying veal, look for cuts that are pinkish-white in color and have little or no marbling.

Pan-sear veal tenderloin in a hot pan for a few minutes, until golden brown. Then place veal in a roasting pan and in a 400 degree F oven for 15 minutes or so, taking care to keep the veal pink in the center.