Crispy Veal Milanese with Lemon Wedges
Indulge in this delightful Crispy Veal Milanese, a classic Italian dish that features tender veal scallopini coated in a golden-brown breadcrumb crust. This recipe showcases the perfect balance of flavors with dried herbs that enhance the richness of the veal. Accompanied by zesty lemon wedges, this dish is not only a feast for the eyes but also a mouthwatering treat for the palate. Ideal for a special occasion or a comforting family meal, this Veal Milanese is sure to impress your guests and leave them craving for more.
N/A
Servings
533
Calories
10
Ingredients
Ingredients
large eggs
4 (beaten)
all-purpose flour
1.5 cups (for dredging)
plain breadcrumbs
2 cups (mixed with herbs)
dried basil
2 teaspoons (mixed with breadcrumbs)
dried thyme
1 teaspoon (mixed with breadcrumbs)
thinly sliced veal scallopini
2 lbs (seasoned with salt and pepper)
kosher salt
to taste (for seasoning)
fresh ground black pepper
to taste (for seasoning)
vegetable oil
2 cups (for frying)
lemon
1 (cut into wedges)
Instructions
1
Preheat your oven to 175°F (80°C) to keep the cooked veal warm.
2
In a shallow dish, beat the large eggs, adding kosher salt and freshly ground black pepper to taste.
3
Pour all-purpose flour into another shallow dish for dredging.
4
In a third shallow dish, combine plain breadcrumbs, dried basil, and dried thyme for the crust.
5
Prepare a large plate where the breaded veal will rest.
6
Season each piece of veal scallopini generously with kosher salt and freshly ground black pepper.
7
Taking one piece of veal at a time, first coat it in the flour, shaking off any excess flour.
8
Next, dip the floured veal into the beaten eggs, ensuring it is fully coated.
9
Finally, transfer the veal to the breadcrumb mixture, pressing the breadcrumbs evenly onto the surface for a thorough coating.
10
Place the breaded veal on the prepared plate and repeat the process with the remaining slices.
11
In a large skillet, heat the vegetable oil over medium heat until it reaches 375°F (190°C). Use a kitchen thermometer for accuracy.
12
Once the oil is hot enough, carefully place 2 pieces of the breaded veal into the skillet. Fry each side until they turn golden brown, about 3 to 4 minutes per side.
13
Once cooked, transfer the veal to a baking sheet fitted with a rack to drain excess oil and to keep warm in the preheated oven.
14
Continue frying the remaining veal slices, ensuring the oil maintains its temperature.
15
Serve the crispy veal alongside lemon wedges for a refreshing burst of flavor.
Nutrition Information
37g
Fat
33g
Carbs
27g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Veal Milanese?
Crispy Veal Milanese is a classic Italian dish featuring tender veal scallopini coated in a golden-brown breadcrumb crust and served with lemon wedges.
What cut of meat is used for this recipe?
The recipe calls for 2 lbs of thinly sliced veal scallopini.
How many eggs are required for the breading?
You will need 4 large eggs, which should be beaten with salt and pepper.
What is the oven temperature to keep the veal warm?
The oven should be preheated to 175 degrees Fahrenheit (80 degrees Celsius).
What components make up the breading crust?
The crust is made from plain breadcrumbs mixed with dried basil and dried thyme.
What kind of flour is used for dredging?
All-purpose flour is used for dredging the veal before it is dipped in egg.
What is the target temperature for the frying oil?
The vegetable oil should reach 375 degrees Fahrenheit (190 degrees Celsius) for optimal frying.
How long should each side of the veal be fried?
Fry each side until it turns golden brown, which typically takes 3 to 4 minutes per side.
Which dried herbs are added to the breadcrumbs?
The recipe uses 2 teaspoons of dried basil and 1 teaspoon of dried thyme.
How should the veal be seasoned before cooking?
Each piece of veal should be seasoned generously with kosher salt and freshly ground black pepper.
What is the purpose of serving lemon wedges?
Lemon wedges provide a zesty, refreshing burst of flavor that balances the richness of the fried veal.
Is a kitchen thermometer recommended for this recipe?
Yes, a kitchen thermometer is recommended to accurately measure the oil temperature for frying.
How much veal scallopini is needed in total?
The recipe requires 2 lbs of thinly sliced veal.
How many calories are in a serving of this dish?
Each serving contains approximately 533 calories.
Is this recipe suitable for special occasions?
Yes, it is ideal for special occasions or as a comforting family meal.
How do you ensure the breadcrumbs stick well?
Press the breadcrumbs evenly onto the surface of the egg-coated veal for a thorough coating.
What type of oil is recommended for frying?
The recipe specifies using 2 cups of vegetable oil.
Where should the veal be placed after frying?
Place the cooked veal on a baking sheet fitted with a rack to drain excess oil and keep warm in the oven.
Why is it important to shake off excess flour?
Shaking off excess flour ensures the egg wash and breadcrumbs adhere properly to the meat.
What cuisine style does this dish represent?
This dish is a staple of Italian cuisine.
What is the protein content per serving?
There are 27g of protein per serving.
What is the fat content per serving?
There are 37g of fat per serving.
How much dried basil is included in the recipe?
The recipe calls for 2 teaspoons of dried basil.
How much dried thyme is included in the recipe?
The recipe calls for 1 teaspoon of dried thyme.
What is the carbohydrate count per serving?
There are 33g of carbohydrates per serving.
How many pieces of veal should be cooked at once?
It is recommended to fry 2 pieces at a time to maintain consistent oil temperature.
What equipment is needed for the dredging process?
You will need three shallow dishes for the flour, eggs, and breadcrumb mixture.
Is Crispy Veal Milanese considered comfort food?
Yes, it is described as a comforting and indulgent family meal.
What specific salt is recommended for seasoning?
Kosher salt is used for seasoning both the eggs and the veal.
What type of pepper is used in this recipe?
The recipe uses freshly ground black pepper.