Veal slices milanaise
===================== 2025-07-12 *


Comment: Similar to wiener schnitzels, the breading is finer and mixed with grated Parmigiano Reggiano.
The veal can be replaced by turkey or chicken, but it should ideally be very thin. It is probably a good idea to flatten it before breading it. The quantity of the cheese breading mix should be adjusted depending on the size of the meat slices, so as not to prepare too much.
The cooking should be gentle. It is done in a mix of butter and EVOO.
This is typically served with lemon. As a side dish, there's no pasta, but perhaps fries or polenta.

4 personnes

Ingredients:
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4 large thin slices of veal (or turkey, or chicken), or 8 smaller ones.
80 g chapelure fine
80+ g Parmigiano Reggiano grated
2 oeufs
EVOO
butter
S + P

Préparation:
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Flatten the meat slices as much as possible.
Prepare 1 dish with the eggs beated (I add salt to the egg mix, it is easier than salting the slices) and 1 tablespoon of EVOO per egg.
Prepare 1 dish with the breading mix.
Dip the meat slices in the egg mix, then in the breading mix, cover the meat carefully and set aside.
Use a frying pan with EVOO + butter on medium heat to gently golden the slices (it should be quick as they are thin 1 to 2 mn per side).
Let rest a couple of minutes on kitchen paper before serving with lemon wedges.