Milanese Veal

Main Dishes | Italian cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe from the book by John Martin, Fast Cooking

Ingredients

Carrot - 10.6 oz
Butter - 5.3 oz
Sugar - 0.9 oz
Veal Cutlets - 4 pieces
Wheat Flour - 1.8 oz
Chicken Egg - 2 pieces
Breadcrumbs - 3.5 oz
Young Spinach "Belaya Dacha" - 14.1 oz
Ocean salt - to taste
Ground Black Pepper - to taste
Garlic - 1 clove
Lemon - 2 pieces
Chopped Sage Leaves - 2 spoons

Step by Step guide

Step 1

Cut the carrot in half lengthwise. Place the carrot, 50 g of butter, and sugar in a pot, then pour in 200 ml of water. Bring to a boil, reduce the heat, and simmer until the carrot is tender and all the liquid has evaporated. This will take about 10–12 minutes.

Step 2

While the carrots are boiling, pound the steaks to a thickness of 5 mm. Season each with salt and pepper, coat in flour, dip in egg, and bread in breadcrumbs.

Step 3

Melt 50 g of butter in a skillet, add the steaks, and cook over medium heat for 2-3 minutes on each side until golden brown. Remove from the skillet and keep warm.

Step 4

Prepare the gremolata. Grate the garlic and lemon zest, and mix them with the parsley. Cut the lemons in half.

Step 5

In a large skillet, melt the remaining butter, add the spinach, and sauté for 1–2 minutes until the leaves wilt. Season with salt and pepper.

Step 6

Place a piece of veal on each plate along with the meat juices that have released. Next to it, add a spoonful of spinach and a spoonful of carrots. Sprinkle with gremolata and serve with lemon halves.