Breaded Veal - Milanesas
Milanesas is a very common dish in Latin America, especially so in Argentina. The name comes from cotoletta alla milanese a dish from Milan, Italy, which makes sense...as most of Argentina is made up of Italian immigrants (an Argentinian accent is essentially Spanish spoken Italian-style). Very similar to Italian Milanese Veal Cutlet or Austrian Wienerschnitzel, milanesa is a nice long and flat piece of either chicken breast, beef, or veal, which has been sliced quite thin, pounded thinner, seasoned and then breaded. The milanesa is then fried or for a healthier version, baked. They are quick, easy and delicious."I love veal Parmesan and I use this recipe to make it. Thank you!" - MRenee110
Yield: 3 Ready in 45 minutes
24 people trying soon
|-- Milanesas --|
|1 bunchItalian parsley; chopped fine|
|2 clovesgarlic; minced|
|6 6-ozveal cutlets; pounded thin|
|Salt; to taste|
|fresh-ground black pepper; to taste|
|2 cupsfine bread crumbs|
|2 cupsCanola oil|
|1 lemon; sliced thin|
|2 tablespoonsparsley; chopped, (for garnish)|
|-- Mashed Potatoes --|
|6 baking potatoes; peeled, chopped, (like russets)|
|water; as needed|
|2 cupscream; scalded|
|1/4 poundbutter; diced|
|salt; to taste|
|fresh-ground white pepper; to taste|
Breaded Veal - Milanesas Preparation
Combine the parsley with garlic and eggs. Season the veal with salt and pepper. Dust the veal in flour, drop in the egg batter, and finish in the bread crumbs.
Heat 2 cups of blended oil on medium-high in a fry skillet. Add the veal, cook until golden on both sides. Drain on paper towels. Serve with sliced lemon and parsley and mashed potatoes.
Mashed Potatoes: Boil potatoes in salted water until cooked. Put through food mill, ricer or masher. Add little amounts of cream and butter until desired creaminess. Season with salt and white pepper.
Pre-breaded milanesa freezes quite well; so consider making a double batch, one for now, one for a quick meal later in the week or on a busy night when you don't have much time. To freeze and have ready-to-fry Milanesas; place breaded veal onto baking sheets covered with wax paper or parchment paper and place in the freezer until veal is firm. Then, place frozen Milanesas in a plastic bag and keep frozen until ready to fry or bake.
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