Is it a Wiener Schnitzel or Veal Milanese? There are discussions about this, and as delicious as it is to eat, it is believed it was created in Italy and named after its place of origin, Milan.
One sure thing is that breaded veal is a favourite of many. A perfectly coated, thin breaded veal escalope is tender and juicy with a crispy bite.
Lemon, parsley and capers are the perfect finish to this dish.
Wiener Schnitzel or Veal Milanese?
Veal Milanese coats the meat, originally veal chops, with an egg mixture and breadcrumbs. Parmesan cheese can be added in the bread mix.
The Wiener Schnitzel, a cut from the rump or the flank, is a drier version with the meat first being dredged in flour.
Read also other meat recipes.
Classic Breaded Veal Escalope
- 2 pcs thin slices of veal rump 120 gr
- 1 pc whole egg
- 60 ml milk
- 50 gr plain flour
- 60 gr fresh breadcrumbs
- 80 ml cooking oil
For the garnish
- Chopped parsley
- Flatten the veal slices with a butcher hammer.
- Mix the whole egg with the milk and season with salt, pepper and cayenne chili pepper.
- Prepare three large plates or trays with the flour, the beaten eggs and the breadcrumbs.
- Coat the veal escalope in the flour (dust off the excess flour as much as possible).
- Dip in the egg mixture and roll in the breadcrumbs until you have an even coating.
- Use the back of a knife to make a criss cross mark on the breaded veal. Let the escalopes rest in the fridge for 15 minutes.
- Heat cooking oil in a large sauté pan and shallow fry the breaded veal until golden brown on both sides.
- Garnish the escalope with the parsley, lemon segments and capers.