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Veal Milanese Recipe

Veal Milanese

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (49)

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Average Rating:

Total Reviews: 49

Showing 21-30 of 49

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  • on November 26, 2005

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    NIce elegant meal. Not a favorite though.

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  • on November 13, 2005

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    I would highly recommend this recipe. It was very simple to make and very tasty as well. My family loved it! I did substitute chicken cutlets for the veal. The chicken was very moist inside yet crunchy on the outside.

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  • on November 10, 2005

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    Wonderful veal dish that takes minutes to make. Followed Giada's advice of the three different bowls for flour, eggs and seasoning. It really made a difference to the flavor

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  • on September 10, 2005

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    Very strong flavor, my family enjoyed it, but I didn't love it.

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  • on September 08, 2005

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    this was my first time to make a veal recipe at home and it was so good. I will definatly make this again and again!!! The coating on the veal was so light and yummy and it stayed on too!!!

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  • on June 03, 2005

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    This turned out very well, but I suggest replacing half the amount of bread crumbs with the same amount of fresh grated parmesan for a 5-star taste! I also used veal cutlets, which are cheaper, and they cook perfectly 1 minute per side.

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  • on May 31, 2005

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    I actually substituted the veil for a thin steak and made a very popular mexican sandwich. I have family and friends who are always telling me they can not find a good milanese here, like they have in Mexico. I decided to suprise my husband and a couple of friends by making this for them. I got rave reviews. This is the exactly what they have been looking for and have only been able to find in Mexico. Now I have been asked to make these almost weekly. I can't believe this was so easy and was such a hit.

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  • on May 28, 2005

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    I love veal & I love Veal Milanese. Veal Milanese can be
    served just with the lemon wedges OR with a simple
    Pomodorini (Tomato Topping - not a sauce. Also, I fry
    the veal in a little butter. If you use olive oil, try
    using an 'infused' olive oil (homemade OR store bought.

    For those of you who said this was bland, try seasoning
    the breadcrumbs with this: Saute a clove or 2 minced
    garlic (add minced onion, if desired in some butter or
    olive oil (OR a combo add unseasoned crumbs and toast
    for about 3 - 4 min. Season with salt & pepper; add
    freshly grated parmesan cheese (OR grated cheese of
    your choice, and add freshly chopped herbs, such as:
    rosemary, basil, thyme, sage, oregano, and/or parsley;
    I like to add a pinch of nutmeg, & freshly grated lemon
    zest. Be sure to taste to make sure it tastes good to
    YOU! I ALWAYS keep this mixture in the refrigerator in
    a tightly covered container. To me it's a 'pantry' item.
    Be Adventurous! Imagine, Create, Experiment, & Enjoy!!!
    Buon appetito!

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  • on May 20, 2005

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    This recipe is drier than the Mojave Desert, honey!

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  • on May 08, 2005

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    This dish has become a family favorite i nless than 6 months.

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