Veal alla Milanese
This well known dish arrived on the shores of NY with the first Italian immigrants from Northern Italy. Today many restaurants feature their own recipe but the roots are firmly entrenched with the city of Milano, the birthplace of the dish. Here is my version for you to enjoy.
- 2 lb veal cut from the leg
- 2 Tbsp all purpose flour
- 2 eggs, beaten
- ½ cup sifted bread crumbs
- ¼ cup olive oil
- 6 Tbsp butter, melted
- Pinch of salt
- Pinch of freshly ground black pepper
- 8 leaves of chives or 2 whole fresh green scallions, chopped
- 1 cup meatless tomato sauce
- Cut the veal into 4 slices and pound lightly. Lightly sprinkle with flour and shake off any excess. Dip cutlets into beaten eggs and then press into the bread crumbs, coating both sides. Repeat the dipping process for a second time.
- In a large sauté skillet combine olive oil and 4 tablespoons of butter on medium heat. Add veal cutlets and sauté on each side for 4-5 minutes over medium-low heat until golden brown. Add salt and pepper and simmer for another 15 minutes. Place cutlets on warmed platter.
- Stir chopped chives or shallots into the remaining butter. Spoon the mixture over the cutlets and spoon 2 tablespoons of the tomato sauce onto each side of the cutlet. Serve with a nice seasonal salad on the same platter with toasted rustic Italian bread.