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Summer Milanese Veal

21 Reviews
95% would make this recipe again

Veal cutlet in bread crumbs.

A colourful version of the classic Italian dish, that can be served either warm, or cold in a sandwich.

Preparation : 10 min Cooking : 10 min
240 calories/serving
  • Can be done in advance
  • Very easy
  • Nuts & Peanuts Free
  • Halal
  • Kid-friendly
  • Diabetes-friendly

Ingredients

200 g veal cutlets
1 eggs size large
2 tbsp bread crumbs 16 g
1 tsp butter, unsalted 5 g
1 tbsp canola oil 15 mL
2 tomatoes, Roma type, deseeded and diced 140 g
salt [optional]
ground pepper to taste [optional]

Before you start

If possible, choose «milk-fed veal» which is much younger and more tender than the grain-fed one.

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Tenderize the veal by flattening the cutlets using a meat pounder. Make a few shallow cuts around the outside edge to avoid curling during cooking.
  2. Prepare 2 shallow dishes: beat the egg in one, and put the bread crumbs in the other. Dip one cutlet at the time in the egg, let the excess egg drip off before coating the cutlet with the bread crumbs. Turn the cutlets to coat both sides, then set them aside.
  3. Heat the butter and oil in a skillet over medium-high heat, taking care not to let them burn. Add the cutlets and sauté until golden, about 4 min on each side. Add salt and pepper.
  4. Meanwhile, dice the tomatoes discarding the seeds.
  5. Transfer the cutlets to the warmed plates, arrange the tomatoes on top, then serve.

Remarks

The remaining beaten egg may be cooked as an omelet and served along side the cutlets.

Nutrition Facts Table

per 1 Serving (160g)

Amount

% Daily Value

Calories

240

Fat

11 g

17 %

Saturated 2.6 g
+ Trans 0.2 g

14 %

Cholesterol

160 mg

Sodium

140 mg

6 %

Carbohydrate

8 g

3 %

Fibre

1 g

5 %

Sugars

2 g

Protein

25 g

Vitamin A

24 %

Vitamin C

14 %

Calcium

4 %

Iron

9 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : ½ serving
Grain Products : ¼ serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 1 serving

Claims

This recipe is :
Low  :
Sodium
Source of  :
Iron, Magnesium, Manganese, Omega-3, Vitamin B1, Vitamin C, Vitamin D, Vitamin K
Good source of  :
Folacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin A, Vitamin B2, Vitamin B6, Vitamin E, Zinc
Excellent source of  :
Niacin, Selenium, Vitamin B12
Free  :
Added Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables ½
Meat and Alternatives 3
Fats 1 ½

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Members' Reviews

21 Reviews (20 with rating only ) 95% would make this recipe again
GiftedDesigns
may 29, 2010 | I would make this recipe again

Simple and delish except that there were no cutlets that weren't already pre-breaded available in my super markets...I ended up with a veal shank as they really had nothing else! Needless to say, the bone gets in the way of pounding so I ended up treating them like pork chops. I cooked them at 325 for 45 minutes turning them in the middle of cooking time. They came out tender and really nicely done. I'll do my best to find some cutlets next time.

Useful 0

Top Reviews

View All Reviews
GiftedDesigns
may 29, 2010 | I would make this recipe again

Simple and delish except that there were no cutlets that weren't already pre-breaded available in my super markets...I ended up with a veal shank as they really had nothing else! Needless to say, the bone gets in the way of pounding so I ended up treating them like pork chops. I cooked them at 325 for 45 minutes turning them in the middle of cooking time. They came out tender and really nicely done. I'll do my best to find some cutlets next time.

Useful 0