Veal Milanese Recipe (2024)

FAQs

How do you cook veal so it's not tough? ›

When sautéing, pan-frying or stir-frying cutlets, use medium-high heat to avoid overcooking. Stewed or braised veal should be browned slowly to let the flavor develop. Lightly cover to retain steam and simmer gently over very low heat. To ensure your veal is tender, juicy and flavorful, cook at 160º.

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'.

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.

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.

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.

Classic Veal Milanese for the Family

In addition to being a high-quality protein, a 3-ounce serving of cooked, trimmed, lean veal is a good source of key nutrients including vitamin B-6, vitamin B-12, niacin, riboflavin, zinc, selenium, and choline.

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.

How to tenderize veal cutlets overnight? ›

Mix olive oil, chopped garlic, herbs, lemon peel, and red and black peppers in a flat-bottomed nonreactive bowl or casserole dish. Place chops in container, turn once. Refrigerate 6 hours or overnight. Allow veal to sit at room temperature for one hour.

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!”

Don't over-cook the cut

However, even then, its fat content won't save it should you happen to overcook the meat, and it's best to cook veal until it is medium rare. If you like your steaks thoroughly cooked — from medium well to well done — veal might be too overdone and tough on the chompers.

In order to keep their flesh pale and tender, the calves kept in crates are fed on an unhealthy diet of milk or milk replacer, usually without any solid food. Calves can become seriously anaemic due to the lack of iron and their rumen does not develop properly due to the lack of solid and fibrous food.

Pound it out. Pounding softens and tenderizes meat, making it easier to cut and eat. One of the easiest — and cleanest — ways to do this is to sandwich the meat between a couple pieces of plastic wrap or wax paper and pound it before cooking.

The recommended internal cooking temperature for veal are; 125°F (rare), 130°F (medium-rare), 140°F (medium), 150°F (medium-well), and 160°F (well-done). However, the USDA recommends a 145°F + 3 minutes rest.