Wednesday, June 16, 2010

Recipe Of The Day: Veal Milanese

Some people are completely against the thought of Veal. Many people have never seen the conditions these animals grow up in to become some great tender meat, but that is another story in and unto itself. Today's Recipe Of The Day: Veal Milanese is a beef dish, that when taken time to perfect is something you will want to eat for the rest of your life.
The beef when breaded and fried in those little cutlets and then smothered in that wonderful sauce becomes something you cannot compare any other meat dish too.
True this dish can be attempted with other cuts of beef filleted and paillarded, but they simple do not compete with the tender delicate flavors that come from using Veal.

Please take your time and watch your temperatures when cooking this one, frying too long only overly toughens this juicy delicacy.
4 Large Eggs
1 ½ Cups All-Purpose Flour
2 Cups Plain Dry Bread Crumbs
2 tsp Dried Basil
1 tsp Smoked Paprika
1 tsp Dried Thyme
2 lbs Thinly Sliced Veal Scallopine
Kosher Salt  
Freshly Ground Black Pepper
2 Cups Vegetable Oil
1 Lemon, Cut Into Wedges

Preheat oven to 175 degrees F.
In a shallow dish, beat eggs and season with salt and pepper.
Pour flour into another shallow dish.
Mix together the bread crumbs, basil and thyme in a third shallow dish.
Have ready one large plate.
Season the veal with salt and pepper.
Working with 1 piece of veal at a time, dip it first in the flour, shaking off excess.
Next, place the floured veal into the beaten eggs, coating completely.
Place the veal into the bread crumb mixture and gently press crumbs into the veal.
Set aside on large plate and continue with remaining veal slices.

In a large skillet with high sides, heat the oil to 375 degrees F.
Have ready a baking sheet fitted with a rack.
Carefully place 2 pieces of breaded veal in the hot oil and fry until golden brown on both sides, about 6 to 8 minutes total.
Place cooked veal on rack, season with salt and place in oven to keep warm.
Continue with remaining veal.
Serve with lemon wedges.

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