Veal Milanese (2)

A good version of this classic from ” Butter” by James Martin.

Veal Milanese (2)
Print Recipe
Veal Milanese (2)
Print Recipe
  1. Place each of the veal steaks between sheets of cligfilm and bash them out with a rolling pin until 1 cm thick.
  2. Season the flour with salt and pepper and add to a shallow bowl. Pour the beaten egg into another bowl and put the breadcrumbs in a third.
  3. Dip each steak first in the flour, then the egg, then the breadcrumbs, back into the egg and finally the breadcrumbs again.
  4. Heat the oil and butter in a large non stick pan over a medium heat. Fry the veal for about 2 minutes on each side until golden and crispy. Drain.
  5. Serve on plates with the foaming butter spooned over the top and lemon wedges and watercress alongside.
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