Quick Meals: Veal Milanese
It’s been awhile since I’ve posted a straight up recipe, no video, one complete meal, plenty of photos. It’s a return to form!
This meal was inspired by a trip to Costco. If you’ve never been, it’s an overwhelming wonderland of things you want to try, but come in a 40 lb sack, so that’s just not feasible. Despite that you can find some good deals on things that you definitely know that you’ll like. And I’ve found this usually to be the case in the meat, poultry and seafood department. That is where I found this great package of veal cutlets. The possibilities were endless. What I did end up with was pretty great. And here’s how you can recreate it!
Make sure to check out the full recipe at the bottom of this post! It's a new thing I'm trying!
Ingredients
- 2 lbs asparagus
- ½ a lemon
- 2 TBS capers
- ¼ cup butter
- a bunch of parsley
- a clove of garlic
- 1 ½ lbs thinly sliced veal cutlets
- ½ cup flour
- ½ cup milk
- 2 large eggs
- 2 cups seasoned breadcrumbs
- Olive oil
- 1 lb new potatoes
First let me say, when you are choosing asparagus, thinner is better. It is sweeter, more tender and less woody. I really don’t understand the current obsession with giant asparagus. Anyways, prepare the asparagus by breaking off the woody end.
Place it in a steamer pot with a bit of water at the bottom. Leave it on the stove while you prepare the rest of the meal. About 15 minutes before you want to serve dinner, steam the asparagus on medium-high heat until it is tender, but not mushy. (You’ll turn on the heat some time when you are preparing the veal. Aren’t you glad that you took the time to prepare these asparagus ahead of time?)
Let’s prepare the potatoes. Cut them up into pieces roughly all the same bite-size. Throw them in a pot with some cold water and some salt. Once again put them aside. They’ll probably take 5 minutes to come up to a boil and 10-15 minutes to cook. So budget your time accordingly.
On to the veal! Veal is already tender, so I usually don’t bother tenderizing it with a meat hammer. You can if you want to. Time to set up your breading station.
You’ve got your bowl of flour, then your eggs beaten with your milk, and finally a plate with some of you bread crumbs. It’s simple to see the workflow. Coat the veal in flour, dip it into the eggs and finish with the bread crumbs.
Daphne Tattoo Alert!
Meanwhile set a large saute pan over medium heat and add some olive oil. Place the cutlets into the pan. I fit about 3-4 and cooked them in several batches. Saute until golden brown, 2-3 minutes on each side. Remove them to a sheet pan and keep them warm in a low oven, maybe 150-175 degrees F.
While the veal cooks, cook the potatoes and asparagus, as described above. Also prepare the parsley sauce for the potatoes. Melt a couple of TBS of butter with a bunch of chopped parsley and one smashed clove of garlic.
When the veal is done, keep it all warm in the oven and prepare the brown butter sauce. In the same pan that you sauteed the veal, heat up the remaining butter. Cook for about 5 minutes on a medium-low heat until the butter foams and browns. DO NOT LET IT BURN. Whisk in the lemon juice and capers and cook for about a minute. Transfer the veal to a serving dish and spoon the sauce over them. Transfer the asparagus and potatoes (make sure to mix in the parsley sauce) to their own serving dishes.
AND THERE YOU HAVE DINNER!
Thanks for checking out this recipe. For more content and find out when I'm releasing new videos, check me out on social media! Also check out the printable recipe below!
- 1.5 lbs thinly sliced veal cutlets
- 1/2 cup flour
- 1/2 cup milk
- 2 large eggs
- 2 cups seasoned breadcrumbs
- olive oil
- 1 lb new potatoes
- 2 lbs asparagus
- 1/2 lemon
- 2 Tbsp capers
- 1/4 cup butter
- a bunch parsley
- a clove garlic
