Pan Fried Veal Cutlets Recipes

VEAL MILANESE

Steps:

• Prepare your dishes for breading - beat your eggs in a shallow bowl, add flour and bread crumbs to two separate plates.
• Season your veal cutlets with salt and pepper.
• Bread all your cutlets - start with flour (shake off the excess), then the egg, and then the breadcrumbs, then set aside.
• Preheat your oven to a very low temperature of 200F to keep your cooked veal cutlets warm until you finish up all frying.
• Preheat your cast-iron skillet until hot, add the clarified butter or oil and let it heat up until hot (about 375 F).
• Fry your veal cutlets in batches for about 3-4 minutes per side (don't overcrowd the pan as the oil will lose its temperature and the cutlets can get soggy).
• Remove cooked cutlets onto a rack with baking sheet and place in the oven to keep them warm.
• Once all your veal cutlets are fried, place them on a serving plate with lemon wedges and serve.

BEST VEAL SCALLOPINI

Steps:

• Flatten cutlets to 1/8-in. thickness. In a shallow dish, combine flour, salt and pepper. Add veal; turn to coat. In a skillet, heat 2 tablespoons butter and oil over medium heat. Add veal; cook until juices run clear, about 1 minute on each side. Remove and keep warm., Add mushrooms to skillet; cook and stir until tender, 2-3 minutes. Spoon over veal. Stir broth into skillet, stirring to loosen any browned bits. Add parsley and remaining butter; cook and stir until slightly thickened, 1-2 minutes longer. Pour over veal and mushrooms.

RESTAURANT-STYLE VEAL PARMESAN

Steps:

• Using a meat hammer pound out the veal slices. Depending upon the size of the veal slices you may need to add two pieces together.This is done by pounding out each piece then seaming them together by overlapping the pieces and pounding them out a little more.
• Set up a breading station with flour seasoned with sea salt and black pepper, egg wash and Italian seasoned bread crumbs.
• Coat the veal cutlet with the seasoned flour. Then place in the egg wash and finally in the bread crumbs. Make sure you get a good coating of each ingredient on the veal cutlet, completely coating them.
• Add about ½ inch of oil to a large skillet over medium-high heat, pan-fry both sides of the breaded veal cutlet until golden brown.
• Drain the fried veal cutlets on baking racks over sheet pans (or baking sheets).
• On a sheet pan add a little marinara sauce, placing the fried veal cutlet on the sauce.
• Add the sliced prosciutto on top of the breaded veal cutlet. Top with marinara sauce then grated Romano cheese.
• Finish the veal parm by adding shredded mozzarella and a sprinkle of chopped Italian parsley
• Place into a 350-degree oven for 12-15 minutes or until the cheese has fully melted.
• Serve with your favorite pasta and enjoy!