Veal Milanese (Breaded veal cutlet) - Italian recipes by ...

Veal Milanese (Breaded veal cutlet) is a perennial favorite everyone loves, from children to adults. There are those who prefer it thin and crunchy, ... Home LatestRecipes Appetizers FirstCourses MainCourses Desserts Leavenedproducts MainCourses VealMilanese(Breadedvealcutlet) /5 FACEBOOK PINTEREST MESSENGER TWITTER WHATSAPP 1387 Caloriesperserving Energy Kcal 1387 Carbohydrates g 78   ofwhichsugars g 4.2 Protein g 60 Fats g 92.8   ofwhichsaturatedfat g 51.97 Fiber g 4.5 Cholesterol mg 594 Sodium mg 1035 Difficulty:Easy Preptime:20min Cooktime:8min Serving:4people Cost:Low PRESENTATION Recipeby ClaudioSadler VealMilanese(Breadedvealcutlet)isaperennialfavoriteeveryoneloves,fromchildrentoadults.Therearethosewhopreferitthinandcrunchy,orthosewholikeitthick,withtheboneandslightlypinkinside.ThisisthecasewithoneofthebestchefsinLombardy,whomwearehostingwithgreathonortodayinthekitchenofGialloZafferano:ClaudioSadler.ThechefhasexplainedallthesecretstogettingtheperfectVealMilanese.UnliketheViennese,madewithpork,theMilaneseispreparedwithtendervealwhichhasamoredelicatetaste.Thesecretisallinthedoublebreading:withafewaddedtouches,andbecauseit'scookedinabundantclarifiedbutterthebreadingwillbecomecrispyandwillstayonthemeat,withoutcomingoffduringcooking.Asecondcourseeasytoprepare,accompaniedbytastyrattepotatoes.AsymbolofthecuisineintheLombardcapital,whichwillwinoverallyourguests! INGREDIENTS 1387 Caloriesperserving Ingredientsfor4cutlets Vealloin 2¼ lbs (1kg) Eggs 4 -large Breadcrumbs 2¼ cups (300g) Clarifiedbutter 1⅓ cup (300g) Maldonsalt totaste forthepotatoes Gratedpotatoes 1 lb (500g) Clarifiedbutter ½ cup (100g) Rosemary 1 sprig Finesalt totaste Blackpepper totaste Garlic 1 clove Preparation HowtoprepareVealMilanese(Breadedvealcutlet) ToprepareVealMilanese(Breadedvealcutlet),firstofall,cutthevealloinintocutlets.Todothis,cutthemeatbyinsertingtheknifebetweenthebones1tomake4cutletsofabouthalfapound(250g)each2.Atthispointscratchthebonewiththetipofaknife3tocleantheskinoffcompletely.Otherwisethebonehandlewoulddarkenduringcookingandnotbecomelighterthankstothehotbutter.  Stillusingtheknife,cutoffpartoftheboneforquickercookingtime4.Usingameatpounder,beatthethesliceofmeatslightly,sothatthethicknessisevenedoutbutwithoutreducingit5.Useaknifeagaintoremovetheextraconnectivetissue6,whichwouldmakethecutletshrinkduringcooking.  Setasidethemeatandpreparetheeggs.Breakthemintoabowl7andmixthemslightlywithawhip8,withoutbreakingthemuptoomuch.Ifthey'resmall,addanotherone.Putthebreadcrumbsintoalargebowl.Takethecutletsbytheboneandfirstdiptheminthebreadcrumbs9, thendipthemintheeggs10andagaininthebreadcrumbs,pressingwellwithyourhandssothatthebreadcrumbsstickbetter11.Makeadoublebreadingbydippingthecutletsagainintheeggs12 andagaininbreadcrumbs,pressingwellbutwithoutflatteningthemeattoomuch13.Repeatthisoperationforallthecutlets,thenusingtheflatsideofthebladeofaknife,taptheslicestoevenoutandsetthebreadcrumbs14.Finally,withthedulledge oftheblade,makeasortofgridontheribsbyfirstpressinghorizontallines15 andthenvertical16.Repeatthesameforalltheothers17andstartpreparingthepotatoes.Washthepotatoeswithalittlewaterandbakingsoda18,thendrythem. Thengetyourvegetableslicerandabowlfullofwater.Makeslicesabout1/10"(2-3mm)thick19andgraduallytransferthemintothebowlfilledwithwater20;thiswaytheywillreleasesomestarchbutwillnotoxidize.Putsomewaterinapan,saltitandbringittoaboil.Thendrainthepotatoesandpourthemintothewater21.  Blanchthemforabout90seconds ahalfminutesthendrainthemagainandcoolthemslightlyundercoldwaterjet22.Thisprecookingwillreducethecookingtimeinbutter.Drythepotatoeswithadishtowel23andinthemeantimeheatalargesaucepan.Addtheclarifiedbutter24andletitmelt.  Thenaddalightlycrushedpoachedcloveofgarlictothepotatoes25,asprigofrosemary26andletitallbrownoverahighflame,stirringoccasionally.Inthemeantime,takeanotherlargerpan,whichwillbeusedtocookyourcutletandmeltthebutter27. Assoonasitishotbutnottoohot,placethecutlets,makingsurethatthepartwiththelinesisincontactwiththepan28.Afterabout4minutes,thecutletswillbewellbrowned,thenturnthem29andwithaspooncollectsomecookingfatandsprinkleitontheribbone30;thiswaytherewillbenobloodystreaksandyouwillgetaclearbone.Cutletswillhavetocookforaboutanother4minutes,thistimedependsonthethicknessofthecutandyouwillwantapinkishmeatinside.  Potatoeswillhavethesamecookingtime;whentheyarecooked,youcansaltthemandseasonthemwithalittlepepper31.Drainthepotatoesonasheetofabsorbentpaper32,removethegarlicandblotthemwithanothersheettoremovetheexcessfat33,evenifitisverylittleduetothetypeofpotatoeschosen.  Whencutletsareready,usingapairoftongs,transferthemtoaplatewithabsorbentpaperandagainwithasheetofpapergentlydab34,toeliminatetheexcessfat.Atthispointeverythingisready,allyouhavelefttodoisputthemonaplate.Placethepotatoesonthesideoftheplate,nearthecutletandseasonwithmaldonsalt35.ServeyourMilanesecutlethot36.   Storage Werecommendeatingthecutletimmediately.Ifyouprefertoprepareitafewhoursinadvance,youwillhavetofirstputitinbreadcrumbsbeforefryingit.Freezingitisnotrecommended. Tips YouneedtouseclarifiedbuttertomakeVealMilanese(Breadedvealcutlet),becauseofitssweetertasteandahighersmokingpointthanoil.Ifyoupreferyoucanuseextravirginoliveoiltocookthepotatoes,buttocookthecutletyouwillneedtochooseanoilwithadelicateflavor. Ifyouprefer,insteadofusingwholeeggs,useonlyyolks;thiswaythebreadcrumbswillstickbettertothemeat.Eggwhitestendtodevelopbubbleswhencooked. Wedonotrecommendaddingsalttothemeatbeforebreadingit,otherwiseitwillreleaseliquidsthatwillmakethebreadcrumbscomeoff.Ifyoupreferathinnercutlet,cutslicesofabout1/4"(halfacm);ifyoupreferathickerone,werecommendslicesof1-11/4"(2-2.5cm). Itisalsopossibletocutbonelessribs,butthesewillbelesstasty;thepartneartheboneinfact,evenifmorefibrous,providesaninterestingandmoreintensetaste. Ontheotherhand,ifyouwanttomaketheclassic"elephantear"cutlet,youjustcutthecutletandopenitlikeabookbeforepoundingit.Rattepotatoesarethebestbecausetheyabsorbverylittleseasoningandareconsequentlylighter;moreovertheycookwithoutbreakingapartandinonlyafewminutes.Ifyoucan'tfindthemyoucanusenewpotatoes.Ifyouprefer,youcanalsofrythem. SHARE /5 RELATEDRECIPES SingleCourses Potatogateau Doyouknowhowtocreatethecrunchycrustofapotatogateau?ChefRobertoDiPintoguidesyouinthemakingofthistraditionaldish! Easy 100min Kcal219 READ Appetizers Potatocroquettes Potatocroquettesaredeliciousandsimplefingerfoodappetizerperfectforroundingoutabuffetortoenjoyasstreetfood! Easy 75min Kcal250 READ MainCourses Tastychickenwingswithpotatoes Tastychickenwingsandpotatoesareabudget-friendlyandmeatysecondcourse,easytoprepareandmadeevenmoredeliciousthankstoa… Veryeasy 70min Kcal201 READ MainCourses Roastvealwithpotatoes RoastvealwithpotatoesisthemostclassicsecondcourseforSundays,celebrations,orotherspecialoccasions. Average 90min Kcal445 READ Pasta Bakedpasta BakedpastaistheSundayfirstcourseparexcellence.Thisrichandtastyfavoriteispreparedwithtomato,meatballs,béchamel,andcheese! Easy 110min Kcal192 READ HomemadePasta LasagneallaBolognese AclassicSundayItalianfirstcourse:bologneselasagnaisatypicalrecipeofEmiliaregion,widespreadandappreciatedthroughoutItaly!… Average 300min READ HomemadePasta Pizzoccheriallavaltellinese(Buckwheatflatpastawithcabbage) ChefAlessandroNegrinishowsushowtoprepareatastyfirstcoursefromtheregionofValtellina:pizzoccheri. Average 45min Kcal213 READ FirstCourses Crespelle(Crepes)cannellonipasta Crespelle(crepes)cannellonipastaarearichfirstcourseinspiredbythemostclassicSundayfirstcourse,freshpastacannelloni! Average 65min Kcal132 READ