Veal Milanese Recipe (2024)

FAQs

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

Lightly cover to retain steam and simmer gently over very low heat. To ensure your veal is tender, juicy and flavorful, cook at 160º.

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'.

SEASONING MIX: Combine all of the ingredients together. 1/2 cup salt, 2 teaspoons each of onion powder, Lawry's seasoning salt, black pepper, garlic powder & celery salt. Makes a big batch that will last you quite a while and can be used on any meat.

Kosher Salt and Pepper: Basic seasonings to enhance the natural flavor of the veal. All-Purpose Flour: A quarter cup flour is used for coating the veal, it helps in creating a slight crust when seared. Butter: Adds richness to the sauce and helps in sautéing the veal.

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.

How Do I Keep Veal From Getting Tough? 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.

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.

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.

Why is it called Milanese? ›

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 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.)

One of the best ways to tenderize veal cutlets before cooking is by using a meat mallet or tenderizer. Pound the cutlets gently to break down the meat fibers and make them more tender. Another method is to marinate the cutlets in a mixture of acidic ingredients like buttermilk, vinegar, or lemon juice.

As a general rule, veal chops and burgers reach medium doneness after 12–14 minutes on the grill. To avoid overcooking, check the veal's temperature with a digital meat thermometer around 10-minute mark. The veal should each an internal temperature of around 155 °F (68 °C).