Pan-Fried Veal Cutlets Milanese
D'Artagnan | Yield: Serves 4
Schnitzel, tonkatsu, cotoletta… no matter the language, we love a pan-fried breaded cutlet. This veal version makes a wonderful light supper with a simply dressed salad. We added a bit of Parmesan to the egg wash for extra flavor.
- 4-6 medallions cut from Veal Top Round, about 1/2-inch thick
- Kosher salt & freshly ground black pepper
- 1 cup all-purpose flour
- 3 eggs
- ¼ cup finely grated Parmesan cheese
- 2 cups fine breadcrumbs
- Neutral oil (we used avocado oil)
- Lemon wedges, for serving
- Lightly dressed salad, for serving
- Preheat oven to 200 degrees F.
- Place each veal medallion between 2 sheets of plastic wrap and pound out very thin, until they’re less than 1/4" thick.
- Place flour in a wide shallow dish, season with salt and pepper. In a second dish, beat together eggs and Parmesan. And in a third wide shallow dish, place breadcrumbs. Line them up, side-by-side. One-by-one, coat each piece of veal in flour mixture, shaking off excess, then egg, coating evenly. Lay each piece in the dish of breadcrumbs, pressing to coat. Set aside on a sheet tray.
- In a large skillet, over medium-high flame, heat enough oil to just cover the bottom of the pan. Working in batches, as not to crowd the pan, cook the veal until golden, about 2 to 3 minutes per side. If errant breadcrumbs start to burn, wipe out the pan in between batches and repeat.
- Place finished veal on a sheet pan in the warm oven until all pieces are cooked. Season veal lightly with salt and pepper; serve with arugula salad and a wedge of lemon.