Veal Milanese
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
2 |
pounds |
veal cutlets |
|
2 |
whole |
eggs |
|
1 |
teaspoon |
Dijon mustard |
|
1/2 |
cup |
all-purpose flour |
|
1 |
cup |
panko |
|
1/2 |
cup |
Parmesan cheese -- grated |
|
1 |
teaspoon |
Italian seasoning |
|
1 |
tablespoon |
olive oil |
|
1 |
tablespoon |
unsalted butter |
| Heat oven to 200°F. Have a baking sheet with rack ready. Place flour in shallow pan. Mix eggs and Dijon mustard in second shallow pan. Mix panko, Parmesan, and Italian seasoning in third shallow pan. Place veal between 2 sheets of plastic and pound gently until 1/4 inch thick. Coat the veal in flour shaking off excess. Place veal in egg mixture coating and letting excess drip off. Place veal in bread crumbs and press to coat completely. Heat oil and butter in large frying pan over medium-high. Cook 2 pieces of veal at a time until golden about 6 to 8 minutes total. Place veal as they are cooked on rack and put in oven to keep warm while cooking the rest of the meat. Makes 6 servings. |
| Per Serving: 386 Calories; 19g Fat (44.5% calories from fat); 37g Protein; 15g Carbohydrate; 1g Dietary Fiber; 205mg Cholesterol; 311mg Sodium. Exchanges: 1 Grain (Starch); 4 1/2 Lean Meat; 1 Fat; 0 Other Carbohydrates. |