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How to Make Uruguay’s Golden Veal Milanesa
Veal Milanesa is simple to make. That golden color has a lovely crunch and tastes delightful. Prefer chicken? Just substitute the veal for chicken fillets. Serve with fries and a salad.
Servings Prep Time
4people 10minutes
Cook Time Passive Time
15minutes 30minutes
Servings Prep Time
4people 10minutes
Cook Time Passive Time
15minutes 30minutes
Ingredients
Instructions
  1. Using a meat mallet, lightly pound the veal until approximately 1/5 of an inch (5mm).
  2. Sprinkle the flour over a plate. Light beat the eggs, salt, pepper and dried Italian herbs in a shallow bowl. Sprinkle the breadcrumbs on a separate plate.
  3. Work with 1 piece of veal at a time. Lightly coat both sides of the veal in the flour, dip into the egg mixture coating both sides and then dip into the breadcrumbs, pressing down lightly with your fingers to ensure breadcrumbs stick to both sides of the veal. Repeat until all veal has been coated and refrigerate for 30 minutes.
  4. Pre-heat oven to 200 degrees f (95 c). Over a medium heat, add enough olive oil to shallow fry, plus 1 tablespoon of the butter in a heavy pan. When hot, add 2 pieces of veal and cook 2 minutes per side until golden. Drain on kitchen paper and keep warm in the oven while cooking the remaining pieces. Add further oil and remaining butter and cook the remaining pieces.
  5. Serve immediately with a wedge of lemon, fries and a salad.
https://compassandfork.com/recipe/make-uruguays-golden-veal-milanesa/
https://compassandfork.com/recipe/make-uruguays-golden-veal-milanesa/