Veal Or Chicken Milanese a'la Amanda

4
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In


"This is a yummy dish! My daughter had requested this dish and we all loved it. However, I made it with chicken breasts. Source: Amanda Freitag."

Original recipe yields 4 servings
OK
  • FOR VINAIGRETTE
  • FOR SALAD

Nutritional

  • Serving Size: 1 (889.8 g)
  • Calories 1816.3
  • Total Fat - 116.5 g
  • Saturated Fat - 38.1 g
  • Cholesterol - 868.8 mg
  • Sodium - 1253.4 mg
  • Total Carbohydrate - 106.9 g
  • Dietary Fiber - 16 g
  • Sugars - 16.1 g
  • Protein - 86 g
  • Calcium - 902.9 mg
  • Iron - 8.8 mg
  • Vitamin C - 81.6 mg
  • Thiamin - 0.5 mg

Step 1

Preheat the oven to 375 degrees F.

FOR THE CHICKEN OR VEAL


Step 2

To pound the chicken/veal into cutlets, line a cutting board with plastic wrap and place veal or chicken breast on top. Place another piece of plastic wrap over the your chop or breast making sure it's completely covered. Use a meat mallet to pound the meat evenly, making sure the middle and the edges are the same size, about 1/2 inch in thickness. Remove plastic from the top and set the pounded cutlet aside; repeat with the rest of the the meat.

Step 3

Set up 3 shallow baking dishes, one with the flour, one with the beaten eggs, and the third with the breadcrumbs, parsley and Parmesan. Season the flour, eggs and breadcrumbs with salt and pepper (be careful not to overdo the salt so it won't be too salty). Season each cutlet with salt and pepper on both sides. Dredge a culet in the flour. Shake off any excess flour and then dip it into the egg mixture and then into the breadcrumbs. Once the meat is in the breadcrumbs, use your hand to scoop the crumbs up and over the cutlet and press to make sure it adheres and evenly coats the cutlet. Repeat the breading procedure with the remaining cutlet.

Step 4

Heat a 12-inch skillet over medium-high heat and add 1/4 cup blended oil. When the oil is hot, add two of the breaded cutlets to the pan. Cook for 3 minutes or until golden brown, then turn the cutlets gently with tongs and cook for another 3 to 5 minutes on the other side. Lower the heat and add 2 tablespoons of butter. When the butter is almost brown, drizzle the juice of 1 lemon into the pan and over the crisp cutlet. Remove the cutlets and place them on a sheet pan. Drizzle the pan drippings over the cutlet. Repeat with the remaining 1/4 cup oil, remaining cutlets, remaining 2 tablespoons butter and remaining lemon juice.

FOR THE VINAIGRETTE


Step 5

In a small bowl, whisk together the olive oil, garlic and vinegar. Season to taste with salt and pepper.

FOR THE SALAD


Step 6

In a medium bowl, combine the fennel, radishes, olives and tomatoes. Toss with a few spoonfuls of vinaigrette. Add the arugula just before serving and toss again.

TO SERVE


Step 7

Place a cutlet on a serving plate, sprinkle each with lemon zest, and add some salad on top. Finish with a drizzle of olive oil and some Parmesan shavings. Repeat with remaining cutlets, salad and Parmesan. Serve.

Tips & Variations


No special items needed.

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