In our veal Milanese recipe, thin breaded veal cutlets are pan-fried till tender-crispy and served with peppery, lemony arugula to cut through all the richness. ... For cutlet number 2, ...

Veal breaded cutlet Source: Wikipedia/Paolo Piscolla CC BY-SA 2.0. SBS Italian View Podcast Series. Get the SBS Audio app ...

1 4-pound boneless grass-fed beef chuck roast, tied 6 ounces slab bacon, cut into 1-by-½-inch-thick strips (lardons) 2 cups dry red wine ½ cup canned low-sodium chicken broth, or water, plus ...

Tips for making schnitzel. 1. Use fresh ingredients. As with all dishes, ingredients mean a lot. Use the freshest possible veal, chicken, pork or beef.

Add half of the monkfish, breaded side down, and cook over high heat until golden, about 3 minutes. Carefully flip the fish and cook just until white throughout, 2 to 3 minutes longer. Transfer ...

Season the veal cutlets with salt and pepper. In two separate baking pans, spread the flour and bread crumbs. In a third baking pan, using a fork, lightly beat the eggs with the cream.

Wiener Schnitzel Day is celebrated on Sept. 9 to honor the savory veal cutlet.

Breaded cutlets are often thought of as a nightmare from school lunch days of long ago. Remember mystery meat day when cafeterias served a dry slab of ground veal and unidentifiable filler ...

Pound the veal between two pieces of waxed paper or plastic wrap until each piece is about 1/4-inch thick and twice its original size. In a shallow dish or pie plate, beat the eggs and milk.