Veal cutlets in bread crumbs.
Was this dish really invented in Milan, or is it a version of the Viennese «Schnitzel» passed on to the Milanese during one and a half centuries of Austrian rule? Proof that it is indeed a Milanese invention is a menu written in 1134 A.D., which included «lumbulos cum panitio», i.e. sliced loin in bread crumbs, in the list of dishes offered by the abbot of the Saint Ambrose monastery in Milan. I invite my Austrian friends to provide me with their evidence...
|200 g||veal cutlets, thinly sliced|
|1||eggs size large|
|2 tbsp||bread crumbs||16 g|
|1 tsp||butter, unsalted||5 g|
|1 tbsp||canola oil||15 mL|
|1 pinch||salt [optional]||0.2 g|
|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.
- 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.
- 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.
- 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. Serve on the warmed plates.
The remaining beaten egg may be cooked as an omelet and served along side the cutlets.
Nutrition Facts Table
per 1 serving (90g)
% Daily Value
ClaimsThis recipe is :
- Free :
- Added Sugar
- Excellent source of :
- Niacin, Selenium, Vitamin B12
- Good source of :
- Folacin, Pantothenic Acid, Phosphorus, Vitamin B2, Vitamin B6, Vitamin E, Zinc
- Source of :
- Iron, Magnesium, Omega-3, Omega-6, Potassium, Vitamin B1, Vitamin D, Vitamin K
- Low :
|Meat and Alternatives||3|