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Veal Milanese in a plate.

Veal Milanese

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Course: Dinner, Main Course
Keyword: Beef, Milanese, Veal, Veal Milanese
Total Time: 30 minutes
Servings: 4

Equipment

  • Saucepan
  • Stovetop
  • Rolling Pin (or wine bottle)
  • Glad wrap or baking paper

Ingredients

  • 600 g baby potatoes
  • ½ bunch parsley
  • 2 tablespoon baby capers
  • 1 lemon
  • 4 clove garlic
  • ½ teaspoon salt and pepper
  • 1 bunch broccolini tenderstem
  • 500 g veal escalope or plain schnitzel
  • ¼ cup plain flour
  • ¼ teaspoon salt and pepper
  • 1 egg
  • 1 cup panko breadcrumbs
  • 3 tablespoon butter salted
  • 1 tablespoon olive oil

Instructions

  • Rinse potatoes and slice into quarters. Place in a saucepan of water on high heat. Bring to the boil, and simmer for 10 mins, or until fork tender then drain.
    600 g baby potatoes
    Rinse potatoes, slice into quarters, place in a microwave proof bowl, cover in water and put in the microwave for 6 minutes.
  • Make a gremolata by finely chopping parsley and capers, zesting lemon and mincing garlic. Mix and season with salt and pepper.
    ½ bunch parsley, 2 tablespoon baby capers, 1 lemon, 4 clove garlic, ½ teaspoon salt and pepper
    Make a gremolata by finely chopping parsley and capers, zesting a lemon, finely grating garlic and seasoning with salt and pepper. Mix and set aside on your chopping board.
  • Slice lemon into wedges. Trim broccolini.
    1 bunch broccolini, 1 lemon
    Trim and discard rough base of broccolini stalks. Slice zested lemon into wedges.
  • If your veal is thicker than 1 cm, flatten by laying between two layers of glad wrap or baking paper, and flattening with a rolling pin (or wine bottle!).
    500 g veal escalope
    If your veal escalopes are thicker than 1cm, we’ll flatten them by laying them between a layer of glad wrap and using a rolling pin (or wine bottle!) to flatten them out. If they are already thinner than 1cm, you can skip this step.
  • Place flour, salt and pepper on one plate; whisk egg on another; and panko breadcrumbs on another.
    ¼ cup plain flour, ¼ teaspoon salt and pepper, 1 egg, 1 cup panko breadcrumbs
    Get out 3 plates and add flour, salt and pepper to one, egg and a squeeze of lemon to another (and give it a mix) and panko breadcrumbs to another.
  • Dip veal into flour, shake off excess, then in egg and panko crumbs. TIP - remember to drain potatoes if you haven't already.
    500 g veal escalope
    Dip your veal into flour, shake off excess, then dip in egg and then in breadcrumbs. Set crumbed veal on your chopping board. If potatoes have finished in the microwave by now, drain them.
  • Heat a large frying pan on medium-high heat. Add butter and olive oil. Once bubbling, add crumbed veal and cook for 1-2 mins each side, or until golden brown. Remove to a plate with a paper towel and cover to keep warm.
    3 tablespoon butter, 1 tablespoon olive oil
    Heat a large frying pan over medium-high heat and add butter and olive oil. Once the butter is bubbling, add veal and cook for about 2-3 minutes on each side or until golden brown. While cooking, plate paper towel on a plate and place cooked veal on the plate once done.
  • Add more oil if needed to the pan, then half the gremolata and cook for 30 seconds. Add broccolini, mix, then add potatoes. Cook 2-3 mins, until well distributed.
    Add another splash of olive oil to the frying pan and half the gremolata, and cook for 30 seconds. Then add broccolini, mix, then move to one side of the pan and then add potatoes. Cook for a minute or two until everything is well covered.
  • Serve veal with potatoes and broccolini. Add remaining gremolata and a wedge of lemon to serve.
    Serve veal with potatoes and broccolini, and sprinkle over remaining gremolata and a wedge of lemon.

Nutrition

Calories: 519kcal | Carbohydrates: 54g | Protein: 36g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 161mg | Sodium: 861mg | Potassium: 1276mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1697IU | Vitamin C: 108mg | Calcium: 124mg | Iron: 5mg