Demonstrated at our Club Meeting on October 6, 2019.
by Chef Don Dunbar
Makes: 4 servings. Preparation time: 30 minutes.
24 oz. of Veal Cutlets
½ C. Plain or Italian Style Bread Crumbs
½ C. All Purpose Flour
1 oz. grated Parmesan Cheese
¼ C. Olive Oil
3 oz. of Butter
Salt & Pepper
4 Lemon Wedges
Pound the Veal pieces to about ¼ inch thick. In 3 shallow bowls: Flour plus Salt & Pepper to taste in #1, two scrambled Eggs with 4 T. of water in #2, and the Bread Crumbs with grated Parmesan mixed in #3. Dredge the cutlets, one at a time, in the Flour, then the Egg Wash, then the Bread Crumbs and set aside.
Add the Oil and 1 oz. of Butter to a warm pan and stir together until melted. Sauté the Veal pieces (one layer at a time) in the Oil and Butter mixture on medium heat until browed on both sides (about two minutes each side). Move the browed Veal pieces to a clean plate when done. Brown the remaining 2 oz. of Butter in a separate small pan.
Serve the Veal Cutlets on a dinner plate, drizzle the melted Butter on each piece and garnish each with a Lemon Wedge.
"Milanese" - Northern Italian cuisine is quite different than heavier, southern Italian food. Veal Cutlets first appeared in Italy in the year 1134 by the monks of St. Ambrogio near Milan in Lombardy. It has Austrian roots, where it is called "Wiener Schnitzel" (a "Vienna Cutlet"). On a menu in Italy, this dish would be called "Cotoletta alla Milanese", or "Veal Cutlet in the style of Milan". True Italians would serve local Oltrepo Pavese red blended wines with it, but a Piedmont Barbera or a less powerful, domestic Pinot Noir would do just fine here too.