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Veal Or Chicken Milanese a'la Amanda

Here's how you make Veal Or Chicken Milanese a'la Amanda
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  • Servings: 4
  • Prep: 20m
  • Cook: 30m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 1/2 pounds boneless veal chops (or medallions or chicken breasts, to equal 4 veal chops or chicken breasts)
  • 2 cups all-purpose flour
  • 3 eggs, beaten
  • 2 cups breadcrumbs (Italian seasoned dry breadcrumbs)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley leaves
  • Kosher salt and freshly ground black pepper
  • 1/2 cup olive oil (light)
  • 4 tablespoons unsalted butter
  • 2 lemons (Juice of 2 lemons and zest)
  • FOR VINAIGRETTE
  • 1/4 cup olive oil (plus more for drizzling)
  • 1 to 2 cloves garlic, minced
  • 1/2 cup white balsamic vinegar
  • Kosher salt and freshly ground black pepper
  • FOR SALAD
  • 1/2 cup fennel (shaved fresh fennel, about 1/2 bulb)
  • 1 cup radishes shaved, 4 to 6 radishes)
  • 1 cup pitted kalamata olives (slivered)
  • 2 cups cherry tomatoes (halved or quartered if large)
  • 3 cups arugula
  • 2 cups Parmesan cheese (shavings)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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