Veal cutlets milanese style recipe And Books

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Veal cutlets milanese style recipe and books

So you would like to know how to make Veal cutlets milanese style recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!

veal cutlets milanese style
costoletta alla milanese

1kg veal cutlets each cut about 2.5cm thick
2 tablespoons seasoned plain flour
2 eggs beaten
300g fine dried breadcrumbs
90g unsalted butter
lemon wedge to serve

They say that when the Austrians reached Milan they tasted the Costoletta alla Milanese and adapted it for themselves as Wienerschnitzel. However Wienerschnitzel in Vienna is made of pork rather than veal. This is one of the best ways to enjoy a rather delicate piece of meat although purists would say that a real Costoletta alla Milanese is a cutlet complete with the bone. An ideal accompaniment would be a salad of pale crisp Belgian chicory with a little rocket.

Place the cutlets between 2 sheets of clingfilm and flatten them until they are 1cm thick.
Dust with seasoned flour patting off any excess dip into beaten egg and coat in breadcrumbs.
Melt 20g of the butter in a large frying pan and fry the cutlets gently until golden brown on both sides adding more butter if necessary.
The cutlets are large so you will probably have to cook one or two at a time keeping them warm in the oven until the last one is cooked.
Serve with wedges of lemon

This Recipe Serves 4


We truly hope you will like this American recipe, and enjoy your tasty Veal cutlets milanese style recepie. Check out these great recipe books and learn how to make Veal cutlets milanese style!
View Recipe Books - Veal Recipe

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