Breaded Napolitan Veal - Meat
Title: Breaded Napolitan Veal
Cook Time: 35 minutes
Level: Easy
Serving: 4
The Milan is a fine fillet of beef, breaded with egg and breadcrumbs. You can cook fried or baked and is usually accompanied with fries, this being a classic. Its name comes from the Italian city of Milan.
Ingredients:
- 6 kg veal
- Garlic and parsley
- 1 kg of bread crumbs
- 400 gr grated Parmesan cheese
- 6 eggs
- Tomato sauce
- Mozzarella
Directions:
Milanese seasoning one by one, on both sides with salt and pepper if you like. Prepare a baking the bread crumbs mixed with grated cheese. In another bowl beat eggs.
Skip the cutlets one at a time, first by the bread, then the beaten egg and finally again by pressing hard bread for bread adheres evenly. Repeat this until completing a kilo of veal cutlets.
Fry in abundant oil over medium heat to brown the outside and cooked through inside. Arrange the cutlets in a baking dish, rub them with tomato sauce flavored with basil and chunks of mozzarella. Broil until cheese melts. Serve with sauteed vegetables.
Personal Suggestion: The veal cutlets can be made with various meats, such as ball back, square butt and the most exquisite to my taste are the peceto. In Argentina, the beef cut that is removed from the animal’s hindquarters.
