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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.
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| Servings | Prep Time |
| 4people | 10minutes |
| Cook Time | Passive Time |
| 15minutes | 30minutes |
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Ingredients
- 4pieces veal scallopini, thinor veal staeks or substitute with chicken fillets
- 1/2cup flour, all purpose (plain)
- 2 eggs
- salt, ground sea
- black pepper, ground
- Italian herb mixdried
- 1 1/2cups breadcrumbs
- olive oilfor shallow frying
- 2tbsp butter
- 1 lemoncut into wedges
Instructions
- Using a meat mallet, lightly pound the veal until approximately 1/5 of an inch (5mm).
- 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.
- 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.
- 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.
- Serve immediately with a wedge of lemon, fries and a salad.
https://compassandfork.com/recipe/make-uruguays-golden-veal-milanesa/
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https://compassandfork.com/recipe/make-uruguays-golden-veal-milanesa/ |